Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package yeast
3/4 c Milk
3/4 c Water
4 T Butter
3 c Flour
1 t Salt
-----FOR THE FILLING-----
12 oz Dried pears
6 oz Dried prunes, pitted
2/3 c Raisins
3/4 c Walnuts, coarsely chopped
1 T Kirsch
2 1/2 T Sugar
1 pn Ground cloves
1 pn Nutmeg
1 Egg yolk
Dissolve yeast in lukewarm milk: add melted butter. Sift flour with the
salt. Add milk to flour. Knead until smooth, allow to rise in covered
bowl in a warm place, about 1 hour. Soak pears and prunes overnight in
cold water. Cook in the soaking water about 20 minutes, drain off water
and put fruit through a meat grinder. Add coarsely chopped nuts to the
fruit mixture. Soak raisins in kirsch: add to the mixture, along with
sugar and spices. Knead mixture into one-third of the dough, and shape
into two narrow loaves. Roll out remaining dough, cut into two
rectangles, and wrap around the fruit loaves. Fold the ends under and
place on metal baking sheet with the seam on the bottom. Prick several
times with a fork. Allow to rise in a warm place for one hour. Brush
with egg yolk and bake in a pre-heated 340F oven for about one hour.
(From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118
Kuenzelsau, Germany, 1985,1988. No ISBN. A translation of KULINARISCHE
STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in
German regional cookbooks: other titles (unfortunately not translated)
include "culinary excursions through" Swabia, Bavaria, Hesse, the
Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and
Niedersachsen.)
