Quince Fruit Bread

Ingredients

• 1 jar quince (pickled)
• 200 g dried dates
• 200 g dried apricots
• 200 g dried plums
• 100 g candied citrus peel
• 100 g coarsely chopped almonds
• 1 cube yeast
• 275 g wheat flour
• 100 g Ground Almonds
• 0.5 tsp cinnamon
• 2 tsp ground anise
• 4 tbsp Honey
• fat for greasing the pan

Instructions

1. 1.

   Drain the quinces and reserve the liquid. Cut dates, plums, and apricots into small cubes. Briefly bring quince liquid and water to a boil, then simmer for 10 minutes over low heat. Strain through a sieve, drain well, catch the cooking liquid, let it cool to hand warm. Add raisins, candied peel, and almonds.

2. 2.

   Meanwhile cut quinces into bite-sized pieces and drain thoroughly. Crumble yeast and dissolve in 80 ml lukewarm water. Mix flour, almonds, cinnamon, and anise. Knead with the prepared yeast, cooking liquid (add as needed), and honey into a firm dough. Cover and let rise in a warm place for 40 minutes.

3. 3.

   Grease the baking pan and line with parchment paper. Knead the dough again. Thoroughly fold in the fruit mixture, roll the dough to finger thickness on a lightly floured surface, spread the well-drained quinces over it, roll up from one side, and place in the pan. Let rise for another 20-30 minutes.

4. 4.

   Decorate with almonds, press gently. Bake the fruit bread in a preheated oven at 160°C fan-forced for about 60 minutes. Remove when lightly cooled from the pan and let cool on a wire rack.