Fruit Loaf

For the filling: Cook the pears in a covered pot of water about 10 minutes until soft. Drain and pat dry, then cut into small pieces and let cool.

Mix the pears and other filling ingredients the day before and pour in the fruit brandy. Refrigerate covered overnight.

For the dough: Press the pastry flour into a bowl and make a well in the center. Pour in the milk and crumbled yeast, slightly stir and let rest covered in a warm place for 30 minutes.

Mix in the butter, eggs, star anise, cinnamon, allspice, orange zest and salt and knead with the kneading hook of the hand mixer until smooth. Cover with a cloth and let rest in a warm place for 1 hour.

Remove 1/3 of the dough for the shell. Mix the remaining dough with the soaked fruits and knead again. Cover and let rest for 30 minutes.

Roll out the dough on a floured work surface to a 35 x 40 cm rectangle (about 14 x 16 inches). Whisk the egg yolks with a little water and brush the dough with it.

Roll out the shell dough and wrap around the fruit dough. Place onto a parchment-lined baking sheet.

Prick several times with a fork and spread the remaining yolk-water onto the dough. Place the almonds on it and press lightly. Let the dough rest for 30 minutes. Bake in a preheated oven at 200°C (approximately 400°F) for about 1 hour.

Remove from the oven, dust with powdered sugar and bake at 250°C (approximately 480°F) until the sugar is caramelized. Watch the bread carefully, because if the sugar starts to turn brown, it is caramelized quickly.

Allow to cool on a wire rack, then wrap in aluminum foil.