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Graubünden Pear Bread
The Christmas season and New Year's Eve/New Year without pear bread – that's simply unthinkable in Graubünden! It pairs perfectly with a spicy Graubünden or Chur Röteli.
Ingredients
Filling
- 200 g soft dried pears
- 100 g dried figs
- 100 g raisins
- 25 g candied orange peel
- 25 g candied lemon peel
- 3 tbsp Calvados
- 50 g hazelnuts
- 50 g walnuts
- 2 tsp pear bread spice
Dough
- 10 g yeast
- 1 tsp sugar
- 250 g white flour
- 0.75 tsp salt
- 25 g butter
- 1.5 dl milk
- 1 egg for brushing
Preparation
- Chop the dried pears and figs into small pieces or process them in a food processor. Add the raisins, candied orange peel, candied lemon peel, and Calvados, mix, and let it steep for at least 1 hour.
- Add the hazelnuts, walnuts, and pear bread spice, and mix.
- Mix the flour, sugar, and salt. Crumble the yeast and mix it in. Cut the butter into pieces, warm the milk until lukewarm, add it, and knead everything into a smooth dough. Divide the dough in half.
- Knead half of the dough with the filling; cover the other half. Let both rise at room temperature for 1 to 1.5 hours.
- Roll out the yeast dough into a rectangle (30 x 20 cm). Shape the filling into an elongated loaf (25 cm) and place it on the dough. Brush the edges of the dough with egg white and fold the dough around the filling.
- Place the pear bread, seam-side down, on a baking sheet lined with baking paper. Let it rise for 30 minutes. Brush with egg yolk and prick with a fork.
- Bake in a preheated oven at 180 °C for about 45 minutes.
- Let it cool on a wire rack.
