Kletzenbrot Recipe - Christmas Fruit Bread
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4.5
27 reviews
Excellent
Kletzenbrot Recipe - Christmas Fruit Bread
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Kletzenbrot is a traditional christmas fruit bread from Tyrol, Austria.
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Ingredients
For the dough:
- 1.1 pound all-purpose flour
- 2 Teaspoon instant yeast
- ¼ Tablespoon salt
- 1+¼ cup Luke warm milk
- 2 Tablespoon butter
For the Filling:
- 8.8 ounces Dried Pears whole, called Kletzen in German
- 7 ounces dried dates
- 8.1 ounces Pitted Plums
- 3.5 ounces raisins
- 1.7 ounces orange candy also known as Orangeat/Aranzini
- 1.7 ounces Lemon Candy also known as Zitronat
- 7 ounces Hazelnuts Whole
- 3.5 ounces almonds
- 3.5 ounces powdered sugar
- 4 Tablespoon rum
- ½ cup milk
- 1 Tablespoon cinnamon ground
- 1 Teaspoon Clove Ground
To finish:
- 2 Egg Scrambled
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Instructions
- A day before you intend to bake the Kletzenbrot, prepare the filling. First keep a pot with water to boil and throw in the dried pears and dates for 15 minutes or until the fruits are soft. Take out and drain. Cut the pears and dates into bite size pieces and keep in a big bowl.
- Also cut the dates small and add to the big bowl together with the raisins, orange candy, lemon candy, whole hazelnuts, whole almonds, powdered sugar, rum, Milk, cinnamon powder and clove powder. Mix the whole content well and let rest for a day in the fridge. Stir the whole content every few hours.
- The next day prepare the dough by combining the flour, yeast and salt first. Make a well in the center and add the luke warm milk and melted butter.
- Mix the content and work out to a smooth middle hard dough.
- Make a ball, dust with flour, and keep in a warm place to rise. The rising of the dough should take about 1 hour, I kept mine for 2 hours. Do the test if it has risen by poking in the dough with your finger, the dough should be lighter and soft. Also, big cracks appearing is a good sign that it's ready.
- Take the dough to a working surface and work out for a few minutes. Now either half the dough and work with one half first or take it all, just as I did it, and roll out as good as possible. If you rolled out half add only half of the filling into the dough, if you rolled out the whole dough add all the filling into the center of the dough.
- With your hands fold in all around and now comes the sticky part where you need to work the fruits and nuts into the flour dough. A good tip, use extra flour to help you at this point.
- I used the whole dough and cut it into quarters (each around ½ kg heavy), formed into loafs ad let them stand for another ½ to one hour to rise before baking. Little cracks should appear on the risen loafs.
- Preheat your oven to 160 Celsius!
- Poke with a fork into the loaf and brush beaten egg yolks onto the bread surface.
- Bake at 160 Celsius for about 50 minutes.
- Keep to cool and store as mentioned in the article above.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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