Berawecka, Alsatian specialty
- Total time
- 3 h 48
- servings
- 2 servings
- Dish type
- Other
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Contains tree nutsContains sulphitesVegetarianPescatarianVeganPork-freeGluten-freeLactose-freeKosher : to verify
Prep
23 min
Cook
25 min
Total time
3 h 48
Ingredients
Ingredients
servings
- 50 g 50 g dry apricots
- 50 g 50 g dried pear
- 40 g 40 g dates
- 40 g 40 g dried grapes
- 40 g 40 g prune
- 50 g 50 g dried fig
- 65 g 65 g nuts
- 3 g 3 g cinnamon
- 60 g 60 g of kirsch
- 50 g 50 g brioche dough
- nuts
- 10 g 10 g of ground almonds
- 125 g 125 g sugar
- 100 g 100 g of water
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Method
- 1
Cut the dried fruit into small pieces.
- 2
Make them macerate 1 week in the kirsch with the cinnamon.
- 3
On D-Day: add the brioche dough and add whole nuts and almonds to the envy, then shape 2 breads and place them on an oven plate.
- 4
Allow to grow 3 hours at room temperature under a cloth.
- 5
Preheat the oven to 160°C and cook for 25 minutes.
- 6
During cooking, make a syrup by boiling the sugar with water.
- 7
Brush the beraweckas with syrup at the outlet of the oven.
Source : marmiton
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Reviews
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