German Bread with Dried Fruits

Ingredients

• 1 kilo flour
• 2 eggs
• 200 g butter
• 20 g sugar
• 1/2 cup warm milk
• 1 tablespoon yeast
• 1 teaspoon baking powder or 16 g
• A pinch of nutmeg
• A pinch of cake spice
• Small dried fruits such as orange and lemon, 200 g of each
• 500 g raisins
• 100 g blanched almonds, sliced lengthwise
• 2 tablespoons rose water
• 2 tablespoons orange blossom water
• For the topping:
• Butter
• Powdered sugar
• Note:
• The dried fruits can be added to the flour before kneading, but it is better to follow the method above because the fruits are heavy and reduce the dough's rise and proofing.
• Once cooled, the bread can be wrapped in aluminum foil and stored in the refrigerator for up to ten days.
• This special recipe is from a friend of the Shou Tabkhin El Yom website.
• Ruqayya Hassan Qasim Hijazi
• Also from the delicious German cuisine recipes, here is Honeycomb Cake

Method

1. Mix the dried fruits with the almonds, rose water, and orange blossom water four hours before baking the German bread.
2. Sift the flour and mix it with the baking powder, cake spice, and nutmeg. Make a well in the center, then add the warm milk into the well, followed by the yeast and sugar.
3. Leave it until the yeast activates, then add the melted butter and eggs and whisk well. After that, knead until the dough comes together.
4. Once the dough has risen well, add the dried fruits, knead them in, and leave the dough to rest again for half an hour.
5. Place the dough in the loaf pan or tray and let it rise well until puffy.
6. Bake it in a preheated oven over medium heat until the bread is done.
7. Remove it from the oven, brush it with butter while hot, and immediately sprinkle powdered sugar over the butter.
8. Once the bread absorbs the sugar, repeat the same process once or twice more.
9. Let the bread cool, slice and serve. It is best to leave it until the next day before serving. You can also leave it as one piece and cut off slices as needed.