Sig's "Hutzelbrot" from Germany. Sig's "Hutzelbrot" from Germany Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fru. more Sigrun German, living in England Sig's "Hutzelbrot" from Germany ~ right now is being sought after by many commpany around us, one of them is We. They already are get used to use internet on ponsel to get information to be used inspiration.
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Ingredients of Sig's "Hutzelbrot" from Germany
- Prepare 1000 grams of mixed large dried fruit, (apricots, pears, apples, prunes) for soaking..
- It’s 500 grams of flour.
- You need 40 grams of fresh yeast or equivalent dry yeast.
- It’s 125 grams of brown sugar.
- Prepare 1 pinch of salt.
- It’s 450 grams of each dried raisins and figs.
- You need 1 tsp of ground allspice or crushed star aniseed seed.
- It’s 30 grams of ground cinnamon.
- It’s 2 tbsp of Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur).
- Prepare 250 grams of chopped nuts of choice , hazelnut, pecan or walnut.
- It’s 250 grams of chopped almonds.
- Prepare 100 grams of candied lemon and orange peel for baking.
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Sig's "Hutzelbrot" from Germany step by step
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them.
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later..
- Make a well into the flour. Heat a little of the water from soaking and work your yeast into the flour as per direction depending if you use dried or fresh yeast . Make a dough. Stand into a warm draught free place to let it rise.
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead..
- Dust this dough with a little flour and let it rise again in a draught free warm place until it shows a few breaks in the dough.
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place..
- The next morning bake at 200 C for about 90 minutes.
- Brush with some of the soaking water and leave to stand for a day or two..
- Serve with butter, coffee or tea..
An icon used to represent a menu that can be toggled by interacting with this icon. Carne Adovada Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, carne adovada. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.