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Health Score:
4,3 / 10
40 min.
ready in 3 h. 25 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie10,228 kcal(487 %)
Protein157 g(160 %)
Fat571 g(492 %)
Carbohydrates1,059 g(706 %)
Sugar added330 g(1,320 %)
Roughage58.8 g(196 %)
Vitamin A3.8 mg(475 %)
Vitamin D6.5 μg(33 %)
Vitamin E79.1 mg(659 %)
Vitamin K45.3 μg(76 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂1.2 mg(109 %)
Niacin42.1 mg(351 %)
Vitamin B₆1.1 mg(79 %)
Folate248 μg(83 %)
Pantothenic acid4.7 mg(78 %)
Biotin49 μg(109 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C30 mg(32 %)
Potassium4,818 mg(120 %)
Calcium753 mg(75 %)
Magnesium735 mg(245 %)
Iron17.4 mg(116 %)
Iodine110 μg(55 %)
Zinc14.6 mg(183 %)
Saturated fatty acids284.3 g
Uric acid585 mg
Cholesterol1,115 mg
Complete sugar448 g


For the gingerbread
100 grams raisins
100 grams dried Apricot
100 grams dried Plum
5 Tbsps Rum
850 grams Pastry flour
80 grams fresh Yeast
250 milliliters milk
175 grams sugar
50 grams candied orange
50 grams Candied lemon
200 grams peeled, ground almonds
¼ tsp salt
3 drops Almond extract
300 grams softened butter
100 grams clarified butter
50 grams chopped Walnut
For the glaze
75 grams melted butter
1 packet Vanilla sugar
80 grams powdered sugar
How healthy are the main ingredients?

Preparation steps


The day before baking rinse and dry raisins, apricots and plums. pour rum over the fruit and let sit overnight. The next day, drain and mince dried fruit.


Find a warm, draft-free environment to prepare the dough. Put a quarter of the flour in a bowl and make a well in the middle. Add yeast, 100 ml warm milk and 1 teaspoon sugar. Mix to form a rough dough. Cover with a cloth and let rise 15 minutes.


Mince candied orange and lemon peel. Add remaining flour, milk and sugar along with ground almonds, salt, almond extract and 250g soft butter.


Give the dough a good knead. Cover again and allow to rise in a warm place until volume has doubled, about 1 hour. Knead again and roll out onto a floured surface to about 2 cm thick. Place on a baking tray and make sure dough is the width of the tray. Brush the dough with clarified butter. Evenly sprinkle the dried fruit, orange and lemon, and walnuts onto the dough. Roll the dough to form a log and pinch closed. Line baking tray with parchment paper and place the dough, seam side down, onto the tray. Cover and allow to rise 30 minutes. Preheat oven to 200°C (approximately 400°F). Brush the dough with a third of the melted butter and bake for 40 minutes. Brush the dough with half the remaining butter. Bake for 20 minutes more. 


Remove bread from oven. Brush remaining butter on bread. Combine vanilla sugar and powdered sugar. Sprinkle sugar mixture on bread and serve.