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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	2	cups	chopped	159.6	42.644	1.008	0.392
plum	1	cup	chopped pitted dried	75.9	18.843	1.155	0.462
golden raisin	1	cup		498.3	131.208	5.5935	0.759
currant	1	cup	dried	70.56	17.2256	1.568	0.4592
fig	1	cup	chopped dried	-	-	-	-
date	1	cup	chopped pitted	414.54	110.2941	3.6015	0.5733
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
peanut	1/3	cup	salted	275.94	7.8499	12.556	23.9635
hazelnut	1/3	cup	chopped	106.4	16.0	0.0	5.336
almond	1/3	cup	chopped	642.3733	0.0	0.0	72.6667
orange zest	1		Grated	-	-	-	-
lemon zest	1		Grated	-	-	-	-
kirsch	1/4	cup		-	-	-	-
active yeast	1	tablespoon		-	-	-	-
purpose flour	2 1/2 - 3	cups		-	-	-	-
sugar	6	tablespoons	granulated divided	119.925	22.503	3.7538	1.8719999999999999
table salt	1	teaspoon		0.0	0.0	0.0	0.0
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.