Noel Bread – Chef's Table by Home Brew Chef

Ingredients

• 1 cup figs, dried (stem removed)
• 1/4 cup currants or raisins
• 1/4 cup cherries, dried (such as Dried Tart Montmorency Cherries.)
• 1 tablespoon Candied Orange Peel, (recipe here)
• 1 cup Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel)
• 1/2 cup flour, bread (unbleached and preferably organic)
• 1/2 cup milk, whole (warmed to 105°F | 41°C)
• 2 tablespoon honey (local variety | wildflower | orange blossom)
• 2 1/2 teaspoon yeast, instant bread, (1 envelope)
• 4 each egg, yolks, large (at room temperature)
• 3 3/4 cup flour, bread (unbleached and preferably organic, plus more for kneading)
• 1/4 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer)
• 1 teaspoon salt, kosher
• 16 tablespoon butter, unsalted (preferably European style, organic)
• 1 cup hazelnuts, shelled, (toasted and skins removed (optional))
• 1 1/2 cup sugar, Soft Belgian Candi Sugar, Brown (availalbe at Beer, Beer and More Beer)
• 2 teaspoon cinnamon, Ceylon, ground
• 3/4 teaspoon ginger, ground
• 3/4 teaspoon orange peel powder (available at Savory Spice Co.)
• 1/2 teaspoon nutmeg, (freshly grated on a Microplane Zester/Grater)
• 1/2 teaspoon clove, ground
• 1 cup butter, unsalted (preferably European style, organic)
• 1/4 cup Belgian Pearl Sugar, (such as Lars' Own Belgian Pearl Sugar,)
• 1 cup sugar, powdered
• 2 - 3 tablespoon Quadrupel, (such as Rochefort 10, De Struise Brouwers Pannepot, St. Bernardus Abt 12 or other Quadrupel)