Cosy breakfast buffet Almond-fig bread

Name: Cosy breakfast buffet Almond-fig bread
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 2 cubes (à 42 g) Yeast; 400 ml Milk; 1 package (1000 g) "Cake mix for Sunday mares"; 2 TEASPOONS Cinnamon; 2 Eggs (size M); 400 g dried figs; 7-10 Tbsp fat and about 50 g flaked almonds for the mould; 250 g Tonsils in the skin; 100 g chopped almonds; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

2 cubes (à 42 g) Yeast
400 ml Milk
1 package (1000 g) "Cake mix for Sunday mares"
2 TEASPOONS Cinnamon
2 Eggs (size M)
400 g dried figs
7-10 Tbsp fat and about 50 g flaked almonds for the mould
250 g Tonsils in the skin
100 g chopped almonds
7-10 Tbsp Flour

Directions

1
Dissolve yeast in lukewarm milk. Add baking mix, cinnamon and eggs. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 15 minutes. In the meantime dice figs. Grease a large box form (3 litres capacity; 35 cm long) and sprinkle with flaked almonds.
2
Knead figs, whole and chopped almonds on a floured work surface under the dough. Form into a strand and place in the prepared tin. Allow to rise again for approx. 20 minutes until the dough has increased considerably. Brush the surface with water and cut 1 cm deep lengthwise. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Results in approx. 30 slices