Christmas fruit bread

Name: Christmas fruit bread
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 450 g Flour (Type 550); 1 TEASPOON Gingerbread spice; 1 package Baking Powder; 30 g Honey; 1 egg (size M); 75 g Moskovadozucker; 175 ml Milk; 50 g Butter or margarine; 100 g Hazelnut kernels; 100 g dried figs; 100 g dried dates; 1 TABLESPOON Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

450 g Flour (Type 550)
1 TEASPOON Gingerbread spice
1 package Baking Powder
30 g Honey
1 egg (size M)
75 g Moskovadozucker
175 ml Milk
50 g Butter or margarine
100 g Hazelnut kernels
100 g dried figs
100 g dried dates
1 TABLESPOON Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, gingerbread spice, baking powder, honey, egg and sugar in a bowl. Melt the fat in a saucepan and add milk. Add milk and fat mixture to the dough mixture and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough
2
Roast the hazelnuts on a baking tray in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 8 minutes until golden brown. Cut figs and dates into quarters and fold into the dough together with the nuts
3
dust the dough with flour and let it rest in a bowl covered with a damp cloth for about 1 1/2 hours
4
Pour the dough into a box form lined with baking paper (25 cm long, 1.5 litres capacity) and press down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes on the lower shelf. If necessary, cover the last 15 minutes with aluminium foil. Carefully turn out of the tin and let it cool down on a cake rack
5
Dust with icing sugar before serving
6
waiting time approx. 3 hours