Kletzenbrot

Boil cucumbers with 600 ml of water and cook at low temperature until soft. Strain and leave to cool.

Mix the prunes, dried plums, figs, aranzini and candied lemon peel with a little flour and chop with a knife. Mix in the raisins and soak everything well with rum. Stir in the spices. Leave the mixture to stand covered for a few hours, preferably overnight.

Preheat the oven to 180 ºC hot air.

Dissolve the yeast in 5 tablespoons of warm water (or follow the package instructions for dry yeast). Cream the butter, sugar and egg yolks and mix in the flour, yeast and nuts. Finally, add the fruit mixture. Knead into a firm dough and let rest for about 30 minutes.

Then divide the dough and form bread loaves of the desired size. Mix the egg yolks with a little milk and brush the loaves with it.

Place on a baking tray lined with baking paper and bake the Kletzenbrot for about 40 minutes.

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