John Myers
Contents
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Ingredients
- 500 g Hutzeln (= dried pears)
- 500 g Plums, dried
- 500 g Figs, dried
- 500 g Sultanas or currants
- 500 g Walnut or hazelnut kernels
- 1000 g Flour, type 1050
- 30 g Yeast, fresh
- 125 g Sugar
- 1 tsp Salt
- 1 Pc. Egg
- 250 ml Soaking water
- 30 g Lemon peel
- 30 g Orange peel
- 0,5 tsp Spice mix *)
- 1 tbsp Anise, unground
- 1 tbsp Kirsch
- 50 g Almonds
Instructions
To soak the fruit:
- For the cutlets, plums and figs 125 ml port wine and approx. 500 ml cold water. For the sultanas or currants approx. 100 ml rum or kirsch.
For the cast:
- 1 tablespoons of cornstarch and the rest of the fruit stock bring to the boil.
Preparation the day before:
- Read out the Hutzeln. Wash in plenty of water. Remove stems and flowers if necessary. Divide large knuckles into wedges and soak in fresh, scarce water for 2 hours. Catch the soaking water afterwards.
- Soak the plums and figs too. Then stone if left. Cut the figs into fine strips. Also collect the soaking water.
- Simmer the knuckles in the soaking water for about 20 minutes. Then pour the water over the plums and figs. Cover the fruits and let stand overnight.
- Chop the nuts.
Preparation on the baking day:
- Mix the fresh yeast with a little lukewarm water, a pinch of sugar and a little flour in a small bowl and let it ferment in a warm room for about 15 minutes.
- Mix the flour, salt and sugar in a large baking bowl.
- Add the fermented yeast. Likewise 250 ml warmed soaking water and 1 egg. Process everything together to form a smooth yeast dough. The dough shouldn't become too firm.
- Cover with a cloth and let it sit in a warm place for 1 hour or more until the dough has increased in volume.
- Drain the sultanas / currants well and dust with a little flour. Then work in together with the chopped nuts, the lemon peel and orange peel, the spices (see my spice mix: Spice mix (gingerbread)) and the kirsch.
- The well drained fruits (cutlets, plums, figs) are mixed in last. Work in these fruits only lightly so that they do not become mushy.
- Sprinkle the mixture with flour all around. Keep warm to rise until small cracks appear on the dusted flour.
- Then shape 3 or four loaves and place the almond slivers on top. Cover and rest again on the baking tray lined with baking paper and let rise.
- Bake in a preheated oven (top and bottom heat) for 20 minutes at 200 degrees, 30 minutes at 175 degrees and 20 minutes at 150 degrees. Leave unheated in the oven for 10 minutes.
- Meanwhile, mix the carving stock with 1 tablespoon of cornstarch, bring to the boil and brush the still warm loaves with it.
- Let the Hutzelbrot steep for a few days before consuming it.
