Hutzelbrot

Summary

Ingredients

• 500 g dumplins, dried pears, cut into small pieces
• 500 g plum (s), prunes, cut into small pieces
• 0.25 liter ¼ rum
• orange juice
• 250 g fi (s), dried fis, cut into small pieces
• 250 g nuts, mixed, rouhly chopped
• 250 g raisins
• 200 g orane peel
• 200 g lemon peel
• 60 g yeast (yeast)
• g 1,000 flour (rye flour)
• 100 g suar
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 pinch clove (s), ground
• Lemon (s), which the peel
• 300 ml water, approx.

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Instructions

1. Soak the pudding and plums in rum overnight. The next day, boil in water slightly sweetened with fruit juice. Prepare a dough from the lukewarm cooking stock with the yeast, flour, sugar and spices and finally mix in the fruit. Shape about 4 equal-sized rolls, cover and let rise. Bake at 150 ° for about 50 minutes. Brush with milk while it is still hot.
2. Tip: Garnish with dried fruit before baking.

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