Sig's "Hutzelbrot" from Germany
Sig's "Hutzelbrot" from Germany

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sig's "hutzelbrot" from germany. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sig's "Hutzelbrot" from Germany is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sig's "Hutzelbrot" from Germany is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sig's "Hutzelbrot" from Germany:
  1. Take 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
  2. Make ready 500 grams flour
  3. Prepare 40 grams fresh yeast or equivalent dry yeast
  4. Take 125 grams brown sugar
  5. Get 1 pinch salt
  6. Take 450 grams each dried raisins and figs
  7. Take 1 tsp ground allspice or crushed star aniseed seed
  8. Make ready 30 grams ground cinnamon
  9. Get 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
  10. Prepare 250 grams chopped nuts of choice , hazelnut, pecan or walnut
  11. Get 250 grams chopped almonds
  12. Prepare 100 grams candied lemon and orange peel for baking
Steps to make Sig's "Hutzelbrot" from Germany:
  1. Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
  2. In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
  3. 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
  4. In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
  5. 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
  6. Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
  7. The next morning bake at 200 C for about 90 minutes
  8. Brush with some of the soaking water and leave to stand for a day or two.
  9. Serve with butter, coffee or tea.

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