Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hutzel Wecken Recipe
    Lost? Site Map

    Hutzel Wecken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    DrGaellon's Note:

    A fruit-laden bread, traditional for Chanukah, from the Alsace-Lorraine region on the French/German border. Slice it thin and serve with excellent butter or a creamy cheese. Adapted from a recipe in _Quiches, Kugels and Couscous_ by Joan Nathan, as published by Caroline Russock at Serious Eats.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Put pears and prunes in a small saucepan; cover by 1" with water. Bring to a boil, reduce to a simmer and cook 3 minutes, until soft. Drain, but reserve liquid. Combine pears and prunes with raisins, currants, figs, dates, walnuts, peanuts, hazelnuts, almonds, orange zest and lemon zest. Add kirsch and toss well to combine.
    2. 2
      In a small bowl, make a poolish by combining 1/2 cup of the (now cooled) fruit cooking water with the yeast, 1/2 cup flour and 2 tbsp granulated sugar. Cover and let rise 1 hour.
    3. 3
      Scrape poolish into work bowl of a stand mixer with a dough hook. Add the remaining flour, the remaining granulated sugar and the salt. Knead on low until combined, then add the fruit and nuts, continuing to knead on low until well-mixed. Turn out onto a heavily floured work surface and knead by hand, adding more flour as needed, until smooth and elastic; it should still be a wet, sticky dough. Place into a greased bowl, cover with plastic, and let rise 1 hour or until doubled in volume.
    4. 4
      Preheat oven to 400°F Line a baking sheet with parchment or Silpat. Divide dough in half and form two balls; place on baking sheet. Let rest, uncovered, 20 minutes, or until nearly doubled in volume. Bake in preheated oven 20 minutes, then lower temperature to 375F and bake another 20-25 minutes until golden brown and hollow-sounding when thumped.
    5. 5
      Optional: whisk 6 tbsp confectioner's sugar with 1/2 c fruit cooking water to make a glaze. Spoon glaze over breads as soon as they come out of the oven. Cool nearly to room temperature before slicing.

    Ratings & Reviews:


    Nutritional Facts for Hutzel Wecken

    Serving Size: 1 (1826 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2958.0
    Calories from Fat 616
    Total Fat 68.4 g
    Saturated Fat 7.0 g
    Cholesterol 0.0 mg
    Sodium 1590.5 mg
    Total Carbohydrate 584.7 g
    Dietary Fiber 57.1 g
    Sugars 370.4 g
    Protein 55.5 g

    The following items or measurements are not included:

    oranges, zest of

    lemons, zest of


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites