Swiss bread byrbrot differs from other generous types of bread stuffed with dried fruits, among which are mostly dried pears, also supplemented with other dried fruits, nuts, candied fruits and aromatic spices. From the filling mixed with a little the amount of dough, form a loaf, wrap it in a thin layer yeast dough and bake. The bread is incredibly tasty sweet due to the large number of dried fruits, and saturated warm spicy aromas. Birnbrot is considered traditional New Year and Christmas treats in Switzerland. He is also very popular with skiers in the Swiss Alps and usually served with ломтиками сыра. 
Time: В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 2 tsp dry yeast
- 100 ml whole milk
- 250 gr whole grain flour
- 250 gr premium flour
- 50 gr melted butter
- 3 tbsp. l granulated sugar
- 180 ml. yogurt
Nachika
- 300 gr dried pears
- 100 gr. light and dark raisins
- 200 gr. prunes
- 50 gr candied orange
- 50 gr candied lemon
- 150 gr. walnuts
- 100 gr. whole hazelnuts
- 100 gr. almonds
- Slightly less than 0.5 tsp. ground aniseed seeds
- Slightly less than 0.5 tsp. ground star anise
- 1 tsp ground coriander
- 0.5 tsp cloves, ground
- 0.5 tsp ground ginger
- 1 tsp cinnamon, ground
- 2 tbsp. l pear concentrate
- 75 ml. pear schnapps
- Surface lubrication
- 1 egg yolk
- 1 tbsp. l whipping cream
Recipes with similar ingredients: milk, whole grain flour, flour premium, butter, sugar, yogurt, pears, raisins, prunes, candied fruits, hazelnuts, walnuts, almonds, anise seeds, star anise, coriander, cloves, ground ginger, cinnamon, pear brandy, eggs, cream
Recipe preparation:
- In warm milk (approximately 43 ° C), dissolve the yeast with 1 tbsp. l Sahara. Leave on for 15 minutes to activate the yeast.
- In a large bowl of the mixer, mix the flour and sugar and, turning on the mixer at low speed, slowly pour in the yeast. When you mix turn off the mixer (the dough will look dry and lumpy) and let the dough to rest for 10 minutes. Then add the oil, yogurt or yogurt and salt, kneading at medium speed, until the dough will not leave the walls of the bowl for about 7 minutes. Get out dough from a bowl and roll into a ball. Put it in oiled bowl, cover and leave so that the dough doubles in volume, for about 1-1.5 hours.
- While the dough rises, prepare the filling. Coarsely chop dried fruits, candied fruits and nuts. Put in a large bowl, adding schnapps, concentrate and all spices. Shuffle to moisturize mixture.
- Preheat the oven to 180 ° C.
- Once the dough has risen, lay it out of the bowl and divide in half. Put half the dough in a bowl of fruit and mix everything manually or with a mixer. If mixed manually, it may take 20 minutes, since everything should be so thoroughly mixed that the test will not be visible. Mixing with a mixer at low speed takes about 10 minutes. Leave the filling for 30 minutes. Then put it on a sheet of parchment paper and divide it in half, forming from each half a compact log. Wrap each log parchment paper and squeeze tight, eliminating air pockets.
- On the lightly dusted kitchen table, divide the remaining the dough in half. Roll each half into a thin layer, large enough to wrap them with a log filling. Put stuffing on the dough sheet and tightly wrap it. Put the log in the seam down onto a baking sheet covered with parchment paper and oiled oil, pressing to give it the shape of an oval loaf. Exactly also prepare a second loaf.
- Beat the yolk with cream and using a pastry brush grease the loaves several times. Poke the whole surface of the loaves with a fork.
- Bake for 50-60 minutes, periodically checking and covering aluminum foil if baking is too fast browned.
- Cool the Byrnebrot to room temperature. Tight wrap in cling film and place in refrigerator. Next day cut into thin slices and serve with cheese or creamy oil. The Birnbrot can be wrapped in a bag with a ziplock and several months to store in the freezer.
