Tête-de-Moine cheese rosettes on fruit loaf

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makes approx. 40 snacks

  • butter for the baking tin

fruit and nut mix

  • 200 g of dried Weichspeck pears
  • 100 g of dried, stoned plums
  • 100 g of dried figs
  • 2 tbs of chopped walnut
  • 2 tbs of chopped hazel nut
  • 50 g of light sultanas
  • 40 g of sugar
  • 1 dl Williams schnapps
  • 1 pinch of cinnamon, 1 pinch of aniseed
  • 1 pinch of pepper, 1 pinch of salt

bread dough

  • 200 g of flour
  • 1/2 tsp of salt
  • 1,2 dl of water
  • 10 g of yeast
  • icing sugar and a drop of water
  • 20 Tête-de-Moine rosettes
  • black pepper from the mill

Recipe source

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fruit and nut mix

  1. 1 For the fruit and nut mix: chop up all the fruit, mix in with the remaining ingredients, cover and leave to stand for 24 hrs.
  2. 2 For the bread dough: mix all the ingredients together, knead into a supple dough, and leave to rise to double the quantity in a covered bowl.
  3. 3 Combine the dough with the fruit and nut mix. With dampened hands shape the dough into a long loaf. Place in a buttered baking tin and bake for 30-40 mins. in the oven, preheated to 170 °C. Brush on a mixture of icing sugar and water while still warm. This gives the loaf a shiny appearance. Leave to cool.
  4. 4 Cut the fruit loaf into slices, decorate with Tête-de-Moine rosettes, and add a little pepper from the mill.

Cheese in this recipe