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40 min.
ready in 3 h. 25 min.
Ready in


For the gingerbread
100 grams
100 grams
dried Apricots
100 grams
dried Plums
5 tablespoons
850 grams
80 grams
fresh Yeast
250 milliliters
175 grams
50 grams
50 grams
200 grams
peeled, ground almonds
¼ teaspoon
3 drops
300 grams
softened Butter
100 grams
50 grams
chopped Walnuts
For the glaze
75 grams
melted Butter
1 packet
80 grams

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.