Birnbrot Swiss Pear Bread
Dive into the rich flavors of Switzerland with Birnbrot, the traditional Swiss pear bread that’s as comforting as it is delicious. This aromatic loaf features a soft, buttery dough wrapped around a spiced fruit-and-nut filling made with dried pears, raisins, walnuts, honey, and warm spices like cinnamon, cloves, and nutmeg. A hint of lemon zest brightens the flavors, while a golden egg wash gives the bread its signature shine. Perfect as a festive holiday treat or a sweet addition to your afternoon tea, this bread is easy to make and bursting with authentic European flair. Each slice offers a delightful balance of soft bread and chewy, flavorful filling, making it a must-try for fans of artisanal baked goods. Serve it slightly warm and savor the taste of Swiss tradition in every bite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 10 grams Active dry yeast
- 250 milliliters Milk
- 50 grams Butter
- 300 grams Dried pears, finely chopped
- 100 grams Raisins
- 100 grams Chopped walnuts
- 2 tablespoons Honey
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Lemon zest
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt.
Warm the milk until lukewarm (not hot) and dissolve the yeast in it. Let it sit for 5 minutes until foamy.
Melt the butter and add it to the milk-yeast mixture.
Gradually add the liquid mixture to the flour and knead into a smooth, elastic dough (about 10 minutes). Cover and let rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling by combining the chopped dried pears, raisins, walnuts, honey, cinnamon, cloves, nutmeg, and lemon zest in a bowl. Mix well and set aside.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and roll it into a large rectangle, about 1 cm (0.4 inches) thick.
Spread the prepared filling evenly over the dough, leaving a small border around the edges.
Carefully roll the dough into a log, tucking in the ends to seal.
Place the log seam-side down on the prepared baking sheet. Brush the top with the beaten egg to create a golden crust.
Bake the bread in the preheated oven for 40-45 minutes, or until golden brown and cooked through.
Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 766.4 g | 279% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 302.2 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 695 mg | 53% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4077 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
