Kletzenbrot

Cut the dried fruit into fine, noodle-like strips. Mix with the raisins. Pour the rum in a baking dish and let it stand for one night with the lid closed. The following day, if necessary, drain and mix with the hazelnuts and the chopped chocolate. For the yeast dough, pour the flour into a suitable bowl. Make an indentation in the center. Crumble in the fresh yeast (mix the dry yeast with the flour) and add the sugar and lukewarm milk. Mix everything together to form a smooth dough. Cover the baking bowl and let the dough rise until it doubles in size. Then knead the eggs into the dough. Stir the yeast dough well with the prepared mixture of fruits, nuts and chocolate. With wet hands, form nine elongated small loaves from the mixture. Spread out a tray with the wafers and place the fruit loaves on it. Brush with beaten egg and decorate with halved almond kernels. Bake in a heated oven at 180 °C for about an hour. Keep wrapped in aluminum foil.

Shelf life: two months.

We wish you good luck!

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