Graubünden Pear Bread

Christmas time and New Year's Eve/New Year's Day without pear bread - you can't imagine it in Graubünden! The preparation of this dark, moist, slightly sweet bread wrapped in a thin light bread dough requires a certain amount of time, and therefore several loaves are baked at once. On the other hand, it can be kept in a cool place for 10 - 14 days. It goes well with a spicy Chur Röteli, a liqueur made from cherries, with which you can toast the new year.

Ingredients (for approx. 4 people)

  • 10 g yeast
  • 1 tsp sugar
  • 250 g white flour
  • 1 pinch of salt
  • 25 g butter flakes
  • lukewarm milk Filling
  • 250 g dried pears
  • 100 g figs
  • 100 g sultanas
  • 25 g candied orange peel
  • 25 g candied lemon peel
  • 50 g hazelnuts
  • 75 g walnuts
  • 10 g pear bread seasoning
  • 1/4 dl fruit brandy or calvados


Mix the dough, yeast and sugar. Put the flour and a pinch of salt in a bowl and add the yeast. Add 25 g butter flakes and lukewarm milk and knead into a dough. Cover and leave to rise for 1 hour in a warm place. 

Grind the dried pears and figs. Add the sultanas, candied orange peel and candied lemon peel. Pour over 1/4 dl fruit brandy and marinate for some time. Add the hazelnuts, tree nuts and pear bread seasoning. Add 3/4 of the dough to the filling, knead well and let rest for 1/2 hour.

Shape the filling into an oblong loaf. Roll out the rest of the yeast dough into a rectangle, Brush the ends of the dough with egg yolk. Roll the filling into the dough. Brush with egg yolk and prick with a fork. Leave to rest for 29 minutes.
Baking time 
Bake in a preheated oven at 200° for 30 minutes, finish baking at 180° for one hour.