Christmas pear bread

Name: Christmas pear bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 1 pack of (500 g) Bread mix "Farmer's crust; 100 g dried figs, delicacy figs; 400 g dried pears (soft); 100 g dried dates; 100 g Raisins; 6-7 TABLESPOONS brown rum; 1 TEASPOON ground cinnamon; 1 knife tip ground cloves; 1 knife tip ground cardamom; 100 g Hazelnut kernels; 100 g Almond kernels without skin; 150 g Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

1 pack of (500 g) Bread mix "Farmer's crust
100 g dried figs, delicacy figs
400 g dried pears (soft)
100 g dried dates
100 g Raisins
6-7 TABLESPOONS brown rum
1 TEASPOON ground cinnamon
1 knife tip ground cloves
1 knife tip ground cardamom
100 g Hazelnut kernels
100 g Almond kernels without skin
150 g Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Put the bread mix and 340 ml water into a mixing bowl. Knead with the dough hooks of the hand mixer at the highest setting for approx. 5 minutes to a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes. Cut the stalks off the figs. Cut pears and figs into wide strips. Put some pear strips aside for decoration.
2
Cut dates in half, if necessary remove the seeds. Bring raisins and finely chopped fruit to the boil in a saucepan with 4 tablespoons of rum and 125 ml water. Remove the pot from the heat, let the fruits swell in the closed pot for about 15 minutes. Grease a springform pan (26 cm Ø) with tube bottom insert. Knead the bread dough briefly on a floured work surface. Remove 1/3 of the dough, form it into a roll, roll out thinly and line the curved part of the tube bottom with it. Put 10 almonds and nuts aside for decoration. Mix soaked fruits with spices, remaining nuts and almonds and knead into the remaining dough. Spread the dough evenly in the tin. Cover and leave to rest in a warm place for about 40 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
3
Remove 1/3 of the dough, form it into a roll, roll out thinly and line the curved part of the tube bottom with it. Put 10 almonds and nuts aside for decoration. Mix soaked fruits with spices, remaining nuts and almonds and knead into the remaining dough. Spread the dough evenly in the tin. Cover and leave to rest in a warm place for about 40 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Remove from oven and let cool on a cake rack for about 5 minutes. Then turn out of the tin and let it cool down on the cake rack. Mix icing sugar and 2-3 tablespoons of rum to a thick icing and spill it on the bread. Place nuts, almonds and pear strips aside on top and press down lightly. Let the icing dry
4
Remove from oven and let cool on a cake rack for about 5 minutes. Then turn out of the tin and let it cool down on the cake rack. Mix icing sugar and 2-3 tablespoons of rum to a thick icing and spill it on the bread. Place nuts, almonds and pear strips aside on top and press down lightly. Let the icing dry
5
waiting time approx. 3 hours