Hutzel Wecken Recipes

HUTZEL WECKEN

Steps:

• Put pears and prunes in a small saucepan; cover by 1" with water. Bring to a boil, reduce to a simmer and cook 3 minutes, until soft. Drain, but reserve liquid. Combine pears and prunes with raisins, currants, figs, dates, walnuts, peanuts, hazelnuts, almonds, orange zest and lemon zest. Add kirsch and toss well to combine.
• In a small bowl, make a poolish by combining 1/2 cup of the (now cooled) fruit cooking water with the yeast, 1/2 cup flour and 2 tbsp granulated sugar. Cover and let rise 1 hour.
• Scrape poolish into work bowl of a stand mixer with a dough hook. Add the remaining flour, the remaining granulated sugar and the salt. Knead on low until combined, then add the fruit and nuts, continuing to knead on low until well-mixed. Turn out onto a heavily floured work surface and knead by hand, adding more flour as needed, until smooth and elastic; it should still be a wet, sticky dough. Place into a greased bowl, cover with plastic, and let rise 1 hour or until doubled in volume.
• Preheat oven to 400°F Line a baking sheet with parchment or Silpat. Divide dough in half and form two balls; place on baking sheet. Let rest, uncovered, 20 minutes, or until nearly doubled in volume. Bake in preheated oven 20 minutes, then lower temperature to 375F and bake another 20-25 minutes until golden brown and hollow-sounding when thumped.
• Optional: whisk 6 tbsp confectioner's sugar with 1/2 c fruit cooking water to make a glaze. Spoon glaze over breads as soon as they come out of the oven. Cool nearly to room temperature before slicing.

HUTZELBROT, BLACK FOREST FRUIT BREAD

Steps:

• Soak pears in warm water for 3 hrs, cut into strips, then boil in the same water for 20 mins until soft. Drain and keep the cooking water.
• - Put the flour into a large bowl
• - Dissolve the yeast in 2 tbsp of the cooking water, then add to the flour
• - mix all ingredients and knead well. Then shape into 3 loaves.
• - Leave to prove for 2 hours.
• - Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour.

GERMAN FRUIT AND NUT BREAD HUTZELBROT

Steps:

• NOTE:* If above ingredients* (prunes, peaches, pears and figs)* are unavailable, use 2 1/2 cups mixed dried fruit If any of the dried fruit is hard, simmer it in water to cover about 10 minutes and let sit a half-hour.
• If it is reasonably soft this is not necessary.
• Drain well any of the fruit which you have cooked.
• Chop all the fruit (except raisins) and toss fruit, including raisins with 1/4 cup flour.
• In a large mixing bowl combine the yeast, warm water and 1/2 teaspoon sugar or honey.
• Let sit until bubbling.
• Add 1 cup liquid (either that in which fruit is cooked, or juice): the liquid may be warm but not hot.
• Add the anise seed, cinnamon, salt, lemon peel, cloves, honey and melted butter.
• Beat well to mix.
• Add 2 1/2 cups the flour and beat at least 200 strokes by hand or 2 minutes with an electric mixer.
• Stir in the nuts.
• Gradually add more flour until the dough holds together and leaves the sides of the bowl.
• Turn it out onto a floured board and knead until smooth and elastic, adding a little more flour as necessary but trying to keep a soft dough.
• Put the dough into a buttered bowl, turn to coat all sides or brush the top with melted butter.
• Cover with a towel and let rise until doubled in bulk.
• Punch the dough down, turn out onto a lightly floured board, knead a few times and press the dough out into a large oval with your hands.
• Sprinkle the surface with some of the chopped fruit.
• Fold the dough in half and press out again into a large oval.
• Sprinkle with more fruit.
• Repeat this process until all the fruit has been incorporated.
• Don’t be surprised if the pressing becomes a bit harder each time.
• Ignore any flour that is left in the bottom of the fruit bowl.
• Cut the dough in HALF with a sharp knife, cover with the towel and let rest 10 to 15 minutes.
• With your hands form each piece of dough into an oblong, something like a meatloaf.
• Place on buttered cookie sheets and brush the tops with melted butter (if you put them both on one sheet be sure there is room in all directions for expansion).
• Cover with a light cloth and let rise until not quite doubled.
• Preheat the oven to 350 F.
• Bake loaves 40 to 50 minutes, or until bottoms sound hollow when thumped.
• Cool on a rack.
• When cool, glaze with an icing of confectioners’ sugar and milk, if you wish, and decorate with blanched almond halves and candied cherries.
• The Garden Way Bread Book.
• A Baker’s Almanac.