Birnbrot

Instructions

1. Cut the dried pears and figs into small pieces, then soak them with the raisins in the kirsch or pear eau-de-vie for at least an hour.
2. Toast the hazelnuts in the oven at 170 °C for 8 minutes, then roughly crush them.
3. In a bowl, mix the flour, sugar, baking powder, cinnamon, anise, clove and salt.
4. Add the soaked fruit with its liquid, the hazelnuts and the chopped orange peel.
5. Pour in the lukewarm milk and beaten egg, then mix until you have a thick, sticky dough, neither too wet nor too firm.
6. Line a loaf pan with baking paper, pour in the dough and smooth the surface.
7. Bake at 170 °C for 50 to 60 minutes. Check doneness with a knife blade: it should come out dry.
8. Let it cool in the pan for a few minutes, then unmold and let it cool completely before slicing. The bread keeps for several days wrapped in a tea towel.