Ingredients
makes approx. 40 snacks
- butter for the baking tin
fruit and nut mix
- 200 g of dried Weichspeck pears
- 100 g of dried, stoned plums
- 100 g of dried figs
- 2 tbs of chopped walnut
- 2 tbs of chopped hazel nut
- 50 g of light sultanas
- 40 g of sugar
- 1 dl Williams schnapps
- 1 pinch of cinnamon, 1 pinch of aniseed
- 1 pinch of pepper, 1 pinch of salt
bread dough
- 200 g of flour
- 1/2 tsp of salt
- 1,2 dl of water
- 10 g of yeast
- icing sugar and a drop of water
- 20 Tête-de-Moine rosettes
- black pepper from the mill
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
fruit and nut mix
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1 For the fruit and nut mix: chop up all the fruit, mix in with the remaining ingredients, cover and leave to stand for 24 hrs.
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2 For the bread dough: mix all the ingredients together, knead into a supple dough, and leave to rise to double the quantity in a covered bowl.
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3 Combine the dough with the fruit and nut mix. With dampened hands shape the dough into a long loaf. Place in a buttered baking tin and bake for 30-40 mins. in the oven, preheated to 170 °C. Brush on a mixture of icing sugar and water while still warm. This gives the loaf a shiny appearance. Leave to cool.
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4 Cut the fruit loaf into slices, decorate with Tête-de-Moine rosettes, and add a little pepper from the mill.
Bon
Appétit
Appétit
