Fruity Advent Bread

Name: Fruity Advent Bread
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 350 g Honey; 100 g Butter or margarine; 100 g Sugar; 1 untreated lemon; 1/2 TEASPOON Potash and staghorn salt; 2 TABLESPOONS Rose water; 1 Egg; 7-10 Tbsp (size M); 1 TABLESPOON Cocoa powder; 1/2 TEASPOON ground cinnamon, cloves, coriander, allspice and ginger; 500 g Flour; 500 g dried apricots; 200 g Almonds and hazelnuts; 200 g Cherries; 100 g Currants; 50 g Icing sugar; 7-10 Tbsp parchment paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

350 g Honey
100 g Butter or margarine
100 g Sugar
1 untreated lemon
1/2 TEASPOON Potash and staghorn salt
2 TABLESPOONS Rose water
1 Egg
7-10 Tbsp (size M)
1 TABLESPOON Cocoa powder
1/2 TEASPOON ground cinnamon, cloves, coriander, allspice and ginger
500 g Flour
500 g dried apricots
200 g Almonds and hazelnuts
200 g Cherries
100 g Currants
50 g Icing sugar
7-10 Tbsp parchment paper

Directions

1
Heat honey and fat in a pot at medium heat and let it melt. Add sugar and continue stirring until the sugar has dissolved. Let the honey mixture cool down. In the meantime, rinse the lemon with hot water, dry it and finely grate the peel.
2
Dissolve potash and ammonium bicarbonate in rose water. Add the honey mixture, egg, lemon peel, cocoa and spices to the flour. Work through everything well. Knead apricots, almonds, hazelnuts, cherries and currants into the dough.
3
Cover the gingerbread dough with a damp cloth and leave to stand overnight. Cut parchment paper to the size of the baking tin (25 cm long). To do this, place the baking tin on the parchment paper and draw the outlines by tilting it to all sides and cut it out.
4
Line the mould with it and, if necessary, brush it with a little oil. Fill in half of the dough. Bake in the preheated oven (electric oven: 160°C/ gas: level 1-2) for 75 minutes. Leave in the switched off oven for 10 minutes.
5
Falling. Bake the rest of the dough in the same way. Let rest in foil for 3 days. Dust with icing sugar. Results in about 24 slices.