Birewegge from Schenebacher Beck

Ingredients for 1 servings:

• 120 g dried pears
• 60 g prunes
• 150 g dried figs
• 75 g raisins
• ½ liter apple spritzer
• 50 g butter
• 15 ml raspberry liqueur
• 200 g rye flour
• 200 g wheat flour
• 10 g baking malt
• 1 packet of baking powder
• 1 pack of sourdough
• 2 eggs
• 50 g walnuts, chopped
• 50 g hazelnuts, chopped
• 70 g brown sugar
• ½ tsp cinnamon
• 1 pinch of clove(s)
• 1 tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 40 minutes

old recipe from great-grandmother, makes 12 pieces

Briefly bring the dried fruit to a boil with apple spritzer, butter, and raspberry liqueur, then let it cool. Knead the flour with the remaining ingredients, add the cooled dried fruit, and knead again. Let the dough rise in a covered bowl at room temperature for 12 hours. Then knead briefly again and form 12 traditional pointed rolls, letting them rise for another hour. Then bake at 200°C (top/bottom heat) for 40-45 minutes.