Fruit bread

Name: Fruit bread
Total time: 2 h
Yield: 2 loaves, about 10 slices each
Cuisine: Hungarian
Ingredients: 70 g almonds; 70 g raisins; 70 g dates; 70 g candied lemon peel; 70 g quince paste; 70 g candied orange peel; 140 g figs; 140 g prunes; 140 g walnuts; 70 g mixed candied citrus peel; pinch of cinnamon; pinch of cloves; rum for soaking; 250 g flour; 1 egg; 1 tbsp sugar; pinch of salt; 1 tbsp melted butter; 10 g yeast; 1.5 dl milk; 1 egg yolk and a little sugar for brushing

Time: 2 hours + overnight soaking2 loaves, about 10 slices eachapprox. 1600 kcal / serving (estimated)approx. 52 g protein / serving

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Method

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Cut the almonds, raisins, dates, candied lemon peel, quince paste, orange peel, figs, prunes, walnuts and mixed citrus peel into even pieces, mix with the cinnamon and cloves, and soak in rum overnight.
From the flour, egg, sugar, salt, melted butter, yeast and milk make a not-too-soft yeast dough and let it rise.
Roll the dough out to a finger's thickness, spread the rum-soaked fruit mixture over it, and roll up.
Brush with sweetened egg yolk.
Bake at a low temperature.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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