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  • 5 1/4 oz bread dough
  • 4 1/4 oz dried pears
  • 1 1/4 oz raisons
  • 2 oz dried apricots
  • 1 1/4 oz dates
  • 2 oz dried figs
  • 3/4 oz orange zests and candied lemon zests
  • 3/4 oz candied citron
  • 3/4 oz angelica
  • 3/4 oz chopped almonds
  • 3/4 oz chopped hazelnuts
  • zest of 1 lemon
  • 1/2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1 tbsp strong alcohol, pear or bergamot
  • 3/4 oz caster sugar

Temperature: 350 ° F


Preparation DAY 1: Cut the dried pears and apricots into small squares. Put the raisons in a bowl, cover with water and leave for 1 hour. Add the dates, figs candied zests and angelica, cut into small squares. Add the spices, almonds and hazelnuts. Add the alcohol and leave to marinate for 24 hours. Preparation DAY 2: prepare your bread dough using the recipe for traditional bread. After it has risen for the 2nd time, pu to one side. Take the marinated dried fruits, and the sugar and mix well. Add this to the bread dough, kneading well to mix it all in. If using a food processor, keep on a low speed. Make a bowl with the dough, and place it in a flavored platter. Cover with the cloche and cook in a preheated oven for 30 minutes at 350°F.

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