Hutzel Wecken
Ingredients
- 2 cups chopped dried pears ⓘ
- 1 cup chopped pitted dried plum (prunes) ⓘ
- 1 cup golden raisin ⓘ
- 1 cup dried currant ⓘ
- 1 cup roughly chopped dried fig ⓘ
- 1 cup roughly chopped pitted dates ⓘ
- 1/2 cup roughly chopped walnuts ⓘ
- 1/3 cup salted peanuts ⓘ
- 1/3 cup roughly chopped hazelnuts ⓘ
- 1/3 cup roughly chopped almonds ⓘ
- 1 orange, zest of, Grated ⓘ
- 1 lemon, zest of, Grated ⓘ
- 1/4 cup kirsch ⓘ
- 1 tablespoon active dry yeast
Instructions
- Put pears and prunes in a small saucepan; cover by 1" with water. Bring to a boil, reduce to a simmer and cook 3 minutes, until soft. Drain, but reserve liquid. Combine pears and prunes with raisins, currants, figs, dates, walnuts, peanuts, hazelnuts, almonds, orange zest and lemon zest. Add kirsch and toss well to combine.
- In a small bowl, make a poolish by combining 1/2 cup of the (now cooled) fruit cooking water with the yeast, 1/2 cup flour and 2 tbsp granulated sugar. Cover and let rise 1 hour.
- Scrape poolish into work bowl of a stand mixer with a dough hook. Add the remaining flour, the remaining granulated sugar and the salt. Knead on low until combined, then add the fruit and nuts, continuing to knead on low until well-mixed. Turn out onto a heavily floured work surface and knead by hand, adding more flour as needed, until smooth and elastic; it should still be a wet, sticky dough. Place into a greased bowl, cover with plastic, and let rise 1 hour or until doubled in volume.
- Preheat oven to 400°F Line a baking sheet with parchment or Silpat. Divide dough in half and form two balls; place on baking sheet. Let rest, uncovered, 20 minutes, or until nearly doubled in volume. Bake in preheated oven 20 minutes, then lower temperature to 375F and bake another 20-25 minutes until golden brown and hollow-sounding when thumped.
- Optional: whisk 6 tbsp confectioner's sugar with 1/2 c fruit cooking water to make a glaze. Spoon glaze over breads as soon as they come out of the oven. Cool nearly to room temperature before slicing.
Nutrition & Diet Analysis (per serving)
1019
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).