Berawecka, Alsatian specialty

Ingredients

For 2 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

Method

1. 1.Cut the dried fruit into small pieces.
2. 2.Make them macerate 1 week in the kirsch with the cinnamon.
3. 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. 4.Allow to grow 3 hours at room temperature under a cloth.
5. 5.Preheat the oven to 160°C and cook for 25 minutes.
6. 6.During cooking, make a syrup by boiling the sugar with water.
7. 7.Brush the beraweckas with syrup at the outlet of the oven.