melissa-dallas
Well-known member
I've been looking at a few different ones online.
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Anyone make Pan Forte and have a T&T Recipe?
- Thread starter melissa-dallas
- Start date
richard-in-cincy
Well-known member
I don't have a T&T Pan Forte, but I do have an Austrian Kletzenbrot...
Which is totally amazing...
Fruit:
600 grams dried pears (Kletzen)
500 grams dried figs
400 grams dried plums (Prunes)
280 grams raisins
170 grams dates
170 grams of dried apricots
170 grams of hazelnuts
100 grams of candied orange peel
300 grams of Slibovitz (plum brandy)
150 grams of dark rum
100 grams of sugar
Bread Dough:
140 grams of whole milk
90 grams of eggs
10 grams of malt
60 grams of yeast, proofed.
8 grams of salt
6 grams of powdered sugar
120 grams of butter
500 grams of flour
Basting Mixture:
35 grams of flour
30 grams of powdered sugar
.3 grams of salt
80 grams of water
Cover the pears with water, bring to a simmer, and let sit for 6 hours. Cut the fruit into small pieces and combine. Add the rum and sugar and let sit overnight.
Combine the fruit with the hazelnuts and let sit at room temp for 1 day.
Milk, eggs, malt, salt, yeast, and sugar stir together. Stir in the butter and flour and let rest and rise. Punch down. Let rise again.
Mix the fruit into the dough. Knead, rest, and then roll out the dough and brush with water.
Roll up the dough into a loaf and press it together.
Let the dough sit on buttered parchment lined baking sheet to rise for 1.5-2 hours, brush with the basting mixture.
Decorate the loaf with nuts and cherries.
Bake at 350F for 30-35 minutes.
Which is totally amazing...
Fruit:
600 grams dried pears (Kletzen)
500 grams dried figs
400 grams dried plums (Prunes)
280 grams raisins
170 grams dates
170 grams of dried apricots
170 grams of hazelnuts
100 grams of candied orange peel
300 grams of Slibovitz (plum brandy)
150 grams of dark rum
100 grams of sugar
Bread Dough:
140 grams of whole milk
90 grams of eggs
10 grams of malt
60 grams of yeast, proofed.
8 grams of salt
6 grams of powdered sugar
120 grams of butter
500 grams of flour
Basting Mixture:
35 grams of flour
30 grams of powdered sugar
.3 grams of salt
80 grams of water
Cover the pears with water, bring to a simmer, and let sit for 6 hours. Cut the fruit into small pieces and combine. Add the rum and sugar and let sit overnight.
Combine the fruit with the hazelnuts and let sit at room temp for 1 day.
Milk, eggs, malt, salt, yeast, and sugar stir together. Stir in the butter and flour and let rest and rise. Punch down. Let rise again.
Mix the fruit into the dough. Knead, rest, and then roll out the dough and brush with water.
Roll up the dough into a loaf and press it together.
Let the dough sit on buttered parchment lined baking sheet to rise for 1.5-2 hours, brush with the basting mixture.
Decorate the loaf with nuts and cherries.
Bake at 350F for 30-35 minutes.
melissa-dallas
Well-known member
That does sound amazing. I hadn't thought of slivovitz in years
Used to be an Eastern European restaurant in our neighborhood and Franki would bring around little complimentary glasses. Liquid plum fire. I think he was a closet sadist and liked watching all of turn red and have our eyes water.
Used to be an Eastern European restaurant in our neighborhood and Franki would bring around little complimentary glasses. Liquid plum fire. I think he was a closet sadist and liked watching all of turn red and have our eyes water.
richard-in-cincy
Well-known member
Yeah, that's pretty much what it does to one...
I have many memories of Slibowitz in my student days in Austria!
I have many memories of Slibowitz in my student days in Austria!