Sig's "Hutzelbrot" from Germany
Sig's "Hutzelbrot" from Germany

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sig's "hutzelbrot" from germany. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sig's "Hutzelbrot" from Germany is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Sig's "Hutzelbrot" from Germany is something which I’ve loved my whole life. They’re nice and they look fantastic.

Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. But whatever name you call it by, it is a You could say that Hutzelbrot is a forerunner of what we know as fruitcake today. Fruitcake has a very long history, dating back to Roman times, though the fruitcake of. e-mail: info@hutzelbrot.de.

To get started with this recipe, we must prepare a few ingredients. You can cook sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sig's "Hutzelbrot" from Germany:
  1. Prepare 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
  2. Make ready 500 grams flour
  3. Make ready 40 grams fresh yeast or equivalent dry yeast
  4. Prepare 125 grams brown sugar
  5. Take 1 pinch salt
  6. Get 450 grams each dried raisins and figs
  7. Prepare 1 tsp ground allspice or crushed star aniseed seed
  8. Prepare 30 grams ground cinnamon
  9. Make ready 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
  10. Take 250 grams chopped nuts of choice , hazelnut, pecan or walnut
  11. Take 250 grams chopped almonds
  12. Prepare 100 grams candied lemon and orange peel for baking

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Instructions to make Sig's "Hutzelbrot" from Germany:
  1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
  2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
  3. Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise
  4. In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
  5. Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough
  6. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
  7. The next morning bake at 200 C for about 90 minutes
  8. Brush with some of the soaking water and leave to stand for a day or two.
  9. Serve with butter, coffee or tea.

Swabian "Hutzelbrot" also known as "Kletzenbrot" or "Früchtebrot" is a favourite Christmas recipe in southern Germany. The name comes from a type of bread - sometimes called "Bierewecke" or "Schnitzbrot" that contains dried pears ("Hutzeln"). Übersetzung im Kontext von „Hutzelbrot" in Deutsch-Englisch von Reverso Context: Probieren Sie das berühmte Stuttgarter Hutzelbrot mit seinen vielen Früchten, es ist ein Genuß. Klicken Sie hier um mehr Informationen zu dieser Webseite zu erhalten. Swabian "Hutzelbrot" also known as "Kletzenbrot" or "Früchtebrot" is a favourite Christmas recipe in southern Germany. The official Collins German-English Dictionary online.

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