Summary

Ingredients

• 500 g pear (s) (candles), dried
• 500 g plums, dried
• 500 g fi (s)
• 500 g raisins
• 100 g orane peel (aranzini)
• 100 g lemon peel (succade)
• 100 g pine nuts (pinoli)
• 200 g hazelnuts and / or walnuts
• 150 ml rum, 40%
• 125 g powdered suar (powdered suar)
• 2 packs vanilla sugar
• Cinnamon powder
• Clove powder
• 2 handfuls almond (s), whole
• 1 kg dough (bread dough), fresh, for rye bread
• 1 egg (s)

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Instructions

1. Cook the candles for about 45 minutes. Then pour into a colander and let cool down. When the plums are air-dried, they too need to be cooked until they are soft. This is not necessary with sulphurized fruits. Peel the almonds. Bring it to the boil briefly in hot water and then quench. Then the core can be easily pushed out of the shell.
2. Cut candles, plums and figs into small pieces. Finely chop the aranzini, succade and nuts. Mix, moisten with rum and let stand overnight. The next day, sweeten with icing sugar and add vanilla sugar, cinnamon and cloves. Knead in the bread dough (order one day in advance from the bakery).
3. Shape the mixture into Striezel. Either 4 long (as long as the baking sheet) or several small ones (approx. 500 g in weight). Cover with the beaten egg and top with the peeled almonds (can also be halved).
4. Place on baking paper or bake on a greased and floured tray. Baking time approx. 60 minutes at 180 ° C.