Christmas pear bread

For 24 pieces
  • 1 pack (500 g) 'Farmer's crust' bread mix
  • 100 g dried delicatessen figs
  • 400 g dried pears (soft)
  • 100 g dried dates
  • 100 g Raisins
  • 6-7 EL brown rum
  • 1 TL ground cinnamon
  • 1 knife tip ground cloves
  • 1 Knife tip ground cardamom
  • 100 g Hazelnut kernels
  • 100 g Almond kernels without skin
  • 150 g Icing sugar
  • fat
  • flour
105 minutes
light
1.
Pour bread mix and 340 ml water into a mixing bowl. Using the dough hook of the hand mixer, knead to a smooth dough for about 5 minutes. Cover the dough on one Leave to rest in a warm place for about 30 minutes. Cut the stems from the figs. Cut the pears and figs into wide strips. Put some pear strips aside for decoration. Halve the dates, if necessary, remove the kernels. Raisins and finely chopped fruits with 4 tablespoons of rum and 125 ml water in a saucepan. Take the saucepan off the stove, let the fruits soak in the closed saucepan for about 15 minutes. Grease a springform pan (26 cm Ø) with a tube base insert. Knead the bread dough briefly on a floured work surface , form into a roll, roll out thinly and line the curved part of the tube base with it. Set aside 10 almonds and 10 nuts for decoration. E Mix the soaked fruit with the spices, remaining nuts and almonds and knead into the remaining dough. Distribute the dough evenly in the pan. Cover and let rest in a warm place for approx. 40 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Take out and let cool on a wire rack for about 5 minutes. Then fall out of the mold and let cool on the wire rack. Mix the powdered sugar and 2-3 tablespoons of rum to a thick pouring and blob on the bread. Place the nuts, almonds and pear strips that have been set aside on top and press lightly. Let the casting dry
2.
Waiting time approx. 3 hours
1 piece approx .:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 6 g fat
  • 38 g carbohydrates

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