GERMAN FRUIT CHEWS RECIPES

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26 AUTHENTIC GERMAN DESSERTS – THE KITCHEN COMMUNITY



26 Authentic German Desserts – The Kitchen Community image

You probably only notice the German desserts around specific holidays when they make their way to aisles in local grocery stores. The truth is, German sweets are more than just once-a-year treats that you can make over and over again right inside your home. The German pastries below are sure to satisfy the sweetest of

Provided by Cassie Marshall

SCHNITZBRODT (GERMAN FRUIT BREAD) RECIPE - FOOD.COM



Schnitzbrodt (German Fruit Bread) Recipe - Food.com image

This is in response to a request on the boards for an Amish fruit bread...this is the closest I found. It comes from an old community cookbook, the proceeds of which went towards the preservation of Hermann, Mo's German Heritage. Note that the fruit must be soaked over night and I haven't added that into the times here.

Total Time 3 hours

Prep Time 2 hours

Cook Time 1 hours

Yield 4 loaves, 40 serving(s)

Number Of Ingredients 16

12 ounces mixed dried fruit
8 ounces dried apples
1 package dry yeast
1/4 cup lukewarm water (115° - 120°)
1 tablespoon sugar
1 1/2 cups lukewarm scalded milk (115° - 120°)
1 1/2 cups flour, unsifted
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup raisins
3/4 cup currants
1 cup nuts, chopped,if desired
7 cups flour, more as needed

Steps:

  • Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
  • Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
  • Chop or cut up fruit.
  • Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
  • Add milk.
  • Add 1 ½ C flour to make a sponge and set aside until bubbles break on top.
  • Cream butter in a large mixing bowl.
  • Add 1 C sugar and cream well.
  • Mix in beaten eggs.
  • Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
  • Beat in 3 cups flour.
  • Divide dough into fourths.
  • Take out ¼ of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
  • Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
  • Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
  • Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
  • Cover and let rise until double.
  • Bake at 400° for 10 minutes, reduce heat to 350° and bake 45 minutes longer or until done.

Nutrition Facts : Calories 219.1, FatContent 5, SaturatedFatContent 2, CholesterolContent 18, SodiumContent 113.1, CarbohydrateContent 40.5, FiberContent 2.5, SugarContent 12.3, ProteinContent 4.5

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