Hutzelbrot

For the filling, coarsely mince all fruits and nuts (or chop them in the Moulinette or chop them not too finely with a knife), mix with the remaining ingredients and let stand covered for about 3 hours. For the dough, put flour, sugar and salt in a bowl, dissolve yeast with lukewarm milk and add. Add the above fruit nut mixture and mix or knead everything well. (The mixture should come away from the edge of the bowl. If it is too soft, add a little more flour, if too firm, add rum). Shape the dough into a ball. Place in bowl and let rise, covered with a cloth, until warm, about 3 hours. Divide fruit dough into 4 pieces and shape into oblong sticks. Cover again and let rise for 1 hour. Place Striezel on prepared baking sheet and bake in preheated oven at about 170 °C for 10 minutes. Bake at about 160 °C for about 25 minutes. Remove from the oven, cover with a kitchen towel and let cool. The next day, wrap in cling film and let rest for 2 days.

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