Summary

Ingredients

• 300 g pear (s), dried
• 300 g prunes, pitted
• 300 g fi (s), dried
• 300 g apricot (s), dried
• 100 g walnuts, rouhly chopped
• 200 g almond sticks
• 100 g lemon peel
• 100 g orane peel
• 500 g raisins
• 200 g hazelnuts
• 250 grams sugar
• 1 tablespoon cinnamon powder
• 1 teaspoon clove powder
• 1 tablespoon anise
• 1 orange (s), juice and grated zest it
• 1 lemon (s), juice and grated zest it
• 250 ml schnapps (fruit brandy)

For the yeast dough:

• 250 g flour
• 30 g yeast
• 125 ml milk, lukewarm
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 2 egg (s)
• 100 g butter, soft

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Instructions

1. In a saucepan, just cover the pears with water, bring to the boil, leave to stand in the stock overnight. The next day, cut into fine pieces together with prunes, figs and apricots. Mix these pieces with orange peel, lemon peel, raisins, nuts, walnuts, almonds, sugar, spices, juice and fruit brandy in a large bowl.
2. Mix the remaining ingredients into a liquid yeast dough and mix this dough into the mixture as glue. Place 4 small loaves of bread on each of 2 baking trays, compress the mixture a little and let rise for 15 minutes.
3. Bake at 225 ° C for 50-60 minutes, possibly cover with aluminum foil towards the end.
4. After cooling, wrap individually in aluminum foil and let rest for at least 1 week.