* Exported from MasterCook *
Bread, Authentic Hutzelbrot (German Dried Fruit and Nut)
Recipe By :Kimberly Killebrew
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Christmas
Ethnic Fruit
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g dried pears -- (16 ozs)
350 g dried figs -- (12 ozs)
250 g dried apricots -- (8 ozs)
250 g dried plums -- (8 ozs)
950 mL water -- (4C)
500 g raisins -- (16 ozs)
3 Tablespoons rum
3 teaspoons active dry yeast
350 g all-purpose flour -- (2 1/2C)
150 g rye flour -- medium to dark, (1 1/2C)
150 g granulated sugar -- (3/4C), See note 1
1/4 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 tablespoons anise seed -- ground or finely crushed, (note 2)
250 g whole hazelnuts -- (8 ozs)
250 g whole almonds -- (8 ozs)
60 g candied orange peel -- (2 ozs)
60 gcandied lemon peel -- (2 ozs)
Homemade Candied Orange & Lemon Peel -- (note 3)
1 T lemon zest -- of one lemon
16 whole blanched almonds -- for decorating
Notes:
1: Hutzelbrot is not meant to be overly sweet; add more sugar if desired
2: Anise seed is NOT the same as star anise!
3: Candied peel - STRONGLY recommended to make your own
https://daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/
This is a very old-fashioned, very rustic bread, old-fashioned fruit
and nut bread, from where I grew up in the Swabia region of southern
Germany. It is a sweet Winter bread that keeps well and can be eaten
anytime of the year.
Prep: 1:30
Cook: 1 hr
Total: 2:30
Place the dried fruits (except for the raisins) in a pot and pour the
water over them. Bring it to a boil, reduce the heat, cover and
simmer for 15 minutes. Turn off the heat and let it sit for at least
3 hours. Pour them into a colander over a bowl to collect all of the
liquid. Let it strain for a sufficient amount of time to ensure as
much of the liquid is drained out as possible. Reserve the fruit
liquid, you'll need it later. (See NOTE below)
While the dried fruits are cooling, place the raisins in a bowl and
stir in the rum so the raisins soak it all up.
Toast the whole almonds and hazelnuts in the oven until fragrant (be
careful not so scorch them) and once cooled chop them very coarsely
(basically just in half). Coarsely chop the drained dried fruits.
Heat 1 1/4 cups of the reserved fruit water (keep the rest for later)
until just lukewarm. Stir the yeast into it along with a couple
teaspoons of the sugar. Let the mixture sit for about 15 minutes
until very frothy.
While the yeast mixture is sitting, add the flours, sugar, salt,
ground anise seed and cinnamon to the bowl of a stand mixer and stir
to combine. Make a well in the center and pour the yeast mixture in.
Using the dough hook, knead the mixture until it comes together and
then knead for about 6 minutes. The dough will be very firm. Lightly
spray the bowl and put the dough ball back in. Loosely cover it with
plastic wrap and let it rest in a warm place for 30 minutes. The
dough will not rise much, it will just get slightly puffy.
Add the chopped dried fruits, raisins, candied lemon and orange
peels, chopped toasted nuts and lemon zest to the dough. Using the
dough hook, knead the mixture until it is thoroughly combined. The
fruits will become mushier and incorporate into the dough and
depending on how much liquid was drained out of the dried fruits, the
dough may be very wet. Continue adding a little flour at a time until
the dough is manageable. You do NOT want it to become stiff and dry,
it needs to remain soft and moist but not too wet. You want to reduce
the moisture just until the dough is manageable enough to turn out
onto a work surface where you will continue to add a little more
flour as needed.
Turn the dough out onto a generously floured work surface. Use your
hands to knead the dough to make sure all the ingredients are evenly
incorporated, adding more flour as needed until you've got a round
dough ball that is soft and malleable but not sticky on the outside.
Place the dough ball into a lightly sprayed large bowl and cover
loosely with plastic wrap. Let it rest at room temperature for about
2 hours. It will not rise very much, it will just become a little
puffy. Punch it down in the center, cover with plastic wrap and place
it in the refrigerator overnight. This will improve the flavor of the
yeast dough and also enable to flavors of the fruits and spices to
develop and fully penetrate the dough.
NOTE: If you're in a hurry, you can skip the overnight refrigeration
step (though we recommend it). After letting the dough rest at room
temp for 2 hours, follow the steps to form the Hutzelbrot loaves, and
let them rest for another 60 to 90 minutes until slightly puffy,
brush with the fruit juice and bake as instructed.
The next day, remove the dough from the fridge and let it sit at room
temperature for 4 to 5 hours. Again, it won't rise a whole lot but it
will become puffier. Cut the dough ball into 4 equal portions (though
the dough won't have risen much, it will be nice and puffy when you
cut into it). Don't make the loaves any larger, you want to ensure
the inside is fully baked before the outside burns.
Form each piece into oval-shaped loaves and place them on a lined
baking sheet. NOTE: If you prefer, you can divide them further to
make 8 smaller loaves (in which case I recommend forming them into
little round loaves) and reduce the baking time.
Place the whole, blanched almonds on top in the traditional manner
. Loosely lay some plastic wrap over the top and let the loaves rest
in a warm place for 60 to 90 minutes until just slightly puffy.
Preheat the oven to 350F.
Brush each loaf all over with the reserved fruit juice, saving half
of it for later. Bake the loaves on the middle rack for about an hour
until very dark brown but not burnt. Pick one up with a dish towel
and knock on the bottom to see if it sounds fairly hollow.
Remove the loaves from the oven and, while still hot, poke them all
over with a toothpick and brush them with the remaining fruit juice.
Let them cool completely and then wrap them tightly in plastic wrap
and then foil to let them "ripen" for at least several days (ideally 2
weeks) before eating. That will ensure the best flavor and texture.
(If letting them ripen beyond a few days, I keep them in the fridge.)
Slice, spread with a little butter and enjoy! (I like it best heated
up for a few seconds in the microwave.)
NOTE ABOUT STAND MIXERS: Mine is 6 QT and everything fit. If your
stand mixer is smaller it will need to be mixed in two batches which
is fine because everything will get dumped out on the work surface and
mixed together again.
Note: to blanch, bring the almonds to a boil in some water, rinse and
squeeze to remove the skins.
Note: While the dried pears are the featured fruits of Hutzelbrot
("Hutzel" means pear) and should be used generously, feel free to
adjust the ratios of the other dried fruits or substitute them
according to your preference. You can also include dried apples.
Note: Depending on how soft your dried plums are, you may not need
to simmer them, just add them for the soak. Also, if your dried
pears are on the softer side you can reduce the length of simmer time.
Note: Depending on how thirsty your dried fruits were in soaking up
the water, if you find you don't have enough liquid for the 1 1/2
cups you'll need for the dough plus extra for brushing the loaves
later on, add a little extra water to it.
Cal 206, Fat 5g, Carb 38g, Sod 18mg, Fiber 4g, Pro 3g
S(Internet address):
https://www.daringgourmet.com/hutzelbrot-german-fruit-and-nut-bread/
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Per Serving (excluding unknown items): 484 Calories; 30g Fat (52.3%
calories from fat); 14g Protein; 48g Carbohydrate; 8g Dietary Fiber;
0mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1230