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© NGV mbH, Photo: Kay Johannsen, Ohmden
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Recipe of: © Monsieur Cuisine

Winter fruit and nut bread

MC connect
1 bread
Easy
Ready in: 1:30 h
Preparation time: 10 min.
Created on: 29.11.2018

MAKES 1 LOAF (9 X 20 CM)

  • 1 tsp dried yeast
  • 1 tbsp sugar
  • 80 ml milk (fresh whole milk, 3.5% fat)
  • 180 g wheat flour (type 550)
  • 50 g soft butter
  • 1 egg (large)
  • 1 tbsp sunflower oil
  • 50 g ground almonds
  • 50 g hazelnuts
  • 60 g dried ready-to-eat prunes
  • 50 g dried cranberries
  • 60 g dried apricots
  • 60 g dried figs
  • 1 tsp gingerbread spices
  • 1 tsp vanilla extract or 2 big pinches of ground vanilla
  • 1 untreated lemon (juice and zest)
  • 50 g runny honey

Nutrients

Per bread:

  • calorific value
    10270 kj / 2453 kcal
  • protein: 58 g
  • carbohydrates: 289 g
  • fat: 116 g
Instruction
Preparation time
10 min.
Ready in
1:30 h
  1. Put the yeast, sugar and milk into the blender jug and, with the measuring beaker in place, heat for 2 minutes/speed setting 1/37 °C. Add the flour, diced butter and egg, and, with the measuring beaker in place, knead with the knead button/1 minute 30 seconds.
  2. Put the sunflower oil in a bowl, put the dough in the bowl and roll it in the oil. Then cover and allow to rise in a draught-free place for 40 minutes. Wash and dry the blender jug.
  3. Pre-heat the oven to 180 °C, and line a baking tin with greaseproof paper.
  4. Put the almonds and hazelnuts into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the dried fruits, gingerbread spice, vanilla, lemon juice and zest, and, with the measuring beaker in place, chop for 5 seconds/speed setting 8. Add the honey and, with the measuring beaker in place, mix in for 30 seconds/speed setting 2. Add the dough and, with the measuring beaker in place, mix in for 50 seconds/speed setting 3.
  5. Press the dough into the baking tin evenly and bake for 40 minutes.

Finished!

Bon appétit with Monsieur Cuisine