Fruit bread

Total time: 2hr 25m
Preparation Time: 40m

For 2 piece

Nutritional Information

Contains 339 Kcal, 7g Protein, 43g Carbohydrates, 14g Fat


  • Dough
  • 1.5 tsp salt
  • 350 g half-white flour
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 70 g butter, cold, cut into pieces
  • 1 tbsp sugar
  • 2 dl milk, lukewarm
  • Filling
  • 100 g sultanas, roughly chopped
  • 125 g dried figs, roughly chopped
  • 75 g hazelnuts, coarsely chopped
  • 150 g dried apple segments, roughly chopped
  • 75 g walnut kernels, coarsely chopped
  • 50 g candied orange peel
  • 2 tbsp Williams
  • 2 tbsp spice mixture for Birnbrot (pastry with dried pear filling)
  • 2 tbsp pear juice
  • fruit bread
  • 1 eggs, beaten

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk and knead quickly to create a soft dough. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough in half.
  • Filling

    Blitz half of the dough, apples, figs and sultanas in batches in a food processor. Mix with the hazelnuts and all the other ingredients up to and including the pear brandy.
  • fruit bread

    Cut the remainder of the dough in half, roll out each half into a rectangle (approx. 20 x 25 cm). Place half of the mixture in the centre of each piece of dough. Brush the edges of the dough with egg, shape into two parcels, place seam-side down on a baking tray lined with baking paper. Brush the dough with egg, prick firmly with a fork.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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