Austrian fruit bread

Ingredients for 1 servings:

• 500 g pear(s) (Klerzen), dried
• 500 g plums, dried
• 500 g fig(s)
• 500 g raisins
• 100 g candied orange peel (aranzini)
• 100 g candied lemon (succade)
• 100 g pine nuts (Pignoli)
• 200 g hazelnuts and/or walnuts
• 150 ml rum, 40%
• 125 g icing sugar
• 2 packets of vanilla sugar
• Cinnamon powder
• Clove powder
• 2 handfuls of almonds, whole
• 1 kg dough (bread dough), fresh, for rye bread
• 1 egg(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Kletzenbrot – Kletzen are also called Kletzen, Hutzel or dried pears

Boil the Klerz plums for about 45 minutes. Then pour them into a sieve and let them cool. If the plums are air-dried, they also need to be boiled until soft. This is not necessary for sulphurized plums. Peel the almonds. Boil them briefly in hot water and then cool. This will make it easy to press the kernels out of the skins. Chop the Klerz plums, plums, and figs into small pieces. Finely chop the arancini, succade, and nuts. Mix, moisten with rum, and let stand overnight. The next day, sweeten with powdered sugar and stir in the vanilla sugar, cinnamon, and cloves. Knead in the bread dough (order from the baker the day before). Form the mixture into Striezel. Make either four long ones (as long as the baking sheet) or several small ones (approx. 500g in weight). Brush with beaten egg and top with the peeled almonds (you can also halve them). Place on baking paper or bake on a greased and floured baking sheet. Bake for approximately 60 minutes at 180°C.