Sig's "Hutzelbrot" from Germany. Sig's "Hutzelbrot" from Germany is one of the most well liked of recent trending meals in the world. It is simple, it's quick, it tastes delicious. To get started with this recipe, we have to prepare a few ingredients.
In and around Stuttgart the Hutzelmännchen is a little man Hutzelbrot is a sweet winter bread treat with loads of dried fruit which keeps very well and tastes delicious on its own or with fresh butter at tea time. Sig's Fine German Christmas Stollen with Marzipan. mixed raisins and sultanas •liqueur, I use cherry brandy but any fruit liqueur will do.•finely chopped Sig's "Hutzelbrot" from Germany. mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.•flour•fresh yeast or equivalent dry yeast. Schwäbischer Hutzelbrot is also known as Kletzenbrot, Früchtebrot, Bierewecke or Schnitzbrot. You can cook Sig's "Hutzelbrot" from Germany using 12 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Sig's "Hutzelbrot" from Germany
- Prepare 1000 grams of mixed large dried fruit, (apricots, pears, apples, prunes) for soaking..
- You need 500 grams of flour.
- It’s 40 grams of fresh yeast or equivalent dry yeast.
- It’s 125 grams of brown sugar.
- You need 1 pinch of salt.
- Prepare 450 grams of each dried raisins and figs.
- Prepare 1 tsp of ground allspice or crushed star aniseed seed.
- You need 30 grams of ground cinnamon.
- It’s 2 tbsp of Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur).
- It’s 250 grams of chopped nuts of choice , hazelnut, pecan or walnut.
- You need 250 grams of chopped almonds.
- Prepare 100 grams of candied lemon and orange peel for baking.
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. German Brotchen or Semmeln like from Germany •. German Brotchen or Broetchen in German are the best buns worldwide.
Sig's "Hutzelbrot" from Germany instructions
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them.
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later..
- 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.
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead..
- 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.
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place..
- The next morning bake at 200 C for about 90 minutes.
- Brush with some of the soaking water and leave to stand for a day or two..
- Serve with butter, coffee or tea..
Great recipe for Sig's "Hutzelbrot" from Germany. Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit. Julekake Cardaman Fruitbread & German Stollen. now available at Ideal-Mall. German Fruit and Nut Bread Hutzelbrot. www.hutzelbrot-cc.de www.hbcc.de hutzelbrot – computer coder.
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