Christmas Dried Fruit Delights: Belabeca Bliss


Hey there, culinary comrades! You're in for a real holiday treat today. Introducing our sumptuous, star-studded Belabeca - a Christmas sweet that's absolutely chock-full of delectable dried fruits. This dessert is not just loaded with flavor, but it's also a fabulous way to gift your loved ones a piece of your heart this festive season. Ready? Let's take a jolly dive into the making of this fruity masterpiece!

Rally your recipe elves:

  • ★150g Favolus semi-dry pears
  • ★100g Pruny semi-dried apricots
  • ★100g Pruny semi-dried figs
  • ★50g cotta bunch dried raisins
  • ★50g cotta orange peel
  • ★50g Dover Kirschwasser 40%
  • ☆100g cotta raw almond holes
  • ☆20g cotta skinless pistachio green hole
  • 3g KS HM Cinnamon
  • 50g cotta strong bread flour
  • 1g Saf Instant Dry Yeast Red
  • 5g lukewarm water
  • 0.8g salt
  • 5g granulated sugar
  • 25g milk
  • 10g butter

Here's how we jingle all the way:

Step 1: Fruit Prep

Chop the ★pears, apricots, and figs into generous 1.5cm pieces. Add the raisins and orange peel to the mix. Time for a fruity sleepover; let this squad soak overnight in Kirsch. Pro-tip: A zip-lock bag is perfect for this job.

Step 2: Yeast Time

Dissolve the yeast in warm water. Cozy and comforting for our dear yeast pal.

Step 3: Doughy Dance

In a mixing bowl, combine the strong bread flour, dissolved yeast, granulated sugar, and salt. Mix by hand until the ingredients come together to form a beautiful ball.

Time to give your dough some love. Knead it on the counter till it's smooth and soft to the touch. Slide in the room temperature butter, and continue kneading just like a pro. Don't forget to tap the dough against the counter - it helps create that oh-so-smooth texture.

Step 4: Dough Rise

Tuck your dough into a bowl and cover it with plastic wrap. Set the stage for fermentation and let it bask at around 35℃ for 30 to 45 minutes.

Step 5: Nuts Ahoy!

With your dough taking a power nap, it's time to roast the nuts. Pop 'em into the oven at 130℃ for about 20 minutes till they're crispy and golden-hearted.

Step 6: Full Circle

Check on your dough; if it has doubled in size, we're good to go. Drain your fruits and bring them together in a bowl; add the dough and cinnamon to join the party. Mix it up with your hands, till the dough adopts a delightfully sticky consistency.

Fold in the nuts, and smile as they mingle with the dough.

Step 7: Bake and Celebrate

Line your mold with parchment paper, and fill it up with your festive Belabeca dough. Let it bake in a preheated oven at 150℃ for 50 minutes to 1 hour.

Baking times will vary depending on the mold; just give the dough a little poke, and if it bounces back, it's the holiday magic ready to be savored.

And there we have it, my sweet-loving friends - your very own Christmas Belabeca, bursting with fruity and nutty goodness. Share it with loved ones, or enjoy every delectable bite yourself. Have a holly, jolly baking experience!