Bishop's bread

Name: Bishop's bread
Total time: 1 h 30 min
Yield: about 14 slices
Cuisine: Hungarian
Ingredients: 2 egg yolks; 1 whole egg; 140 g sugar; 80 g walnuts, roughly chopped; 80 g dried prunes, diced; 80 g mixed candied fruit (citron, orange peel); 2 egg whites; 140 g plain flour; 1 teaspoon baking powder; 1 pinch of salt; butter and breadcrumbs for the tin

Time: 1 hour 30 minutesabout 14 slicesapprox. 190 kcal / serving (estimated)approx. 4 g protein / serving

Bishop's bread (püspökkenyér) is the Hungarian festive table's fruit-and-nut loaf: soft, rich, full of prunes, walnuts and candied fruit. Its name refers to an old church tradition. It is at its best a day after baking, when the flavors have blended.

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Method

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Preheat the oven to 160 °C (145 °C fan). Grease a 25 cm loaf tin and dust it with breadcrumbs.
With a mixer, beat the 2 egg yolks and the whole egg with the sugar for 6-8 minutes until pale and fluffy.
Stir in the walnuts, prunes and candied fruit (you can toss the fruit first in 1 tablespoon of flour so it does not sink).
Beat the 2 egg whites with a pinch of salt until stiff. Fold in the flour mixed with the baking powder and the whites alternately, spoonful by spoonful.
Smooth the batter into the tin and bake for 45-50 minutes until a skewer comes out clean. If the top browns too fast, cover it with foil.
Leave in the tin for 10 minutes, then cool completely on a rack. Slice the next day. It stays fresh for 5 days in a closed tin.

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

Tips

Toss the fruit in flour so it does not sink.
Bake at a low temperature so the top does not burn.
Slice it the next day, when it is best.
With rum-soaked fruit it becomes even more festive.

Frequently asked questions

How long does it keep?

5-6 days well wrapped, 2 months frozen.

With other fruit?

Raisins, dried apricots or figs also work.

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