Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sig's "hutzelbrot" from germany. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Great recipe for Sig's "Hutzelbrot" from Germany. Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit.
Sig's "Hutzelbrot" from Germany is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Sig's "Hutzelbrot" from Germany is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sig's "hutzelbrot" from germany using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sig's "Hutzelbrot" from Germany:
- Make ready 1000 grams mixed large dried fruit, (apricots, pears, apples, prunes) for soaking.
- Make ready 500 grams flour
- Take 40 grams fresh yeast or equivalent dry yeast
- Get 125 grams brown sugar
- Prepare 1 pinch salt
- Make ready 450 grams each dried raisins and figs
- Prepare 1 tsp ground allspice or crushed star aniseed seed
- Prepare 30 grams ground cinnamon
- Prepare 2 tbsp Kirsch ( sherry will do if you can't get Kirsch or any other fruit based liqueur)
- Make ready 250 grams chopped nuts of choice , hazelnut, pecan or walnut
- Take 250 grams chopped almonds
- Prepare 100 grams candied lemon and orange peel for baking
In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit. People think of this as a little imp playing tricks that perhaps thought of the bread in the first place. Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit.
Steps to make Sig's "Hutzelbrot" from Germany:
- Soak your dried large fruit (for soaking) only overnight, with just enough water to cover them
- In the morning chop the soaked fruit into smaller pieces. Set aside the soaking water , keep in fridge for brushing the bread later.
- 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
- In the meantime chop the figs into smaller pieces. Once the dough has risen work in all of the ingredients , do not over knead.
- 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
- Shape the dough into small bread pieces, I make four , leave to stand overnight again in the draught free place.
- The next morning bake at 200 C for about 90 minutes
- Brush with some of the soaking water and leave to stand for a day or two.
- Serve with butter, coffee or tea.
People think of this as a little imp playing tricks that perhaps thought of the bread in the first place. Hutzel is a German word for dried fruit. In and around Stuttgart the Hutzelmännchen is a little man made out of dried fruit. People think of this as a little imp playing tricks that perhaps. In the smokedrying process, important local skills influencing the quality of the final product are as follows: the skill of arranging the plums on trays so that the hot air and smoke can reach each plum, the sorting and turning of the plums on the trays by hand, at least twice a day, ensuring that trays are placed at the correct distance from the oven, the determination on a daily basis of.
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