Hutzelbrot

Soak plums and pears overnight.

The next day, cut them into small pieces, removing the seeds from the plums and boil them in the soaking water for half an hour.

Coarsely chop the nuts and cut the candied lemon peel, candied orange peel and figs into small cubes.

Make a dampfl with milk and yeast and let it rise. Later add flour, spices and a part of the lukewarm fruit broth. The dough should be firm, otherwise knead in some more flour.

In the meantime, knead the dough until it bubbles and separates from the bowl.

Stir in candied lemon peel, fruit, nuts and candied orange peel without crushing the fruit.

Dust the dough with flour and let it rise with the lid closed until it reaches twice its size. Later divide the dough, shape into loaves and decorate with candied lemon peel, walnut kernels and almond kernels.

Place on a baking tray lined with baking paper and let rise again, then bake at 180 °C.

While still warm from the stove, brush a few times with thickened fruit broth to give it shine.

Preparation Tip:

If the Hutzelbrot is to be light, use almond kernels instead of hazelnuts. Only after 2 days, the full flavor comes to the fore. So it is worth waiting.

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