Hutzlbrot

Cut the apricots, pears, figs and plums into cubes and place in a large baking dish. Add the currants and raisins. Mix the fruits with the brandy and the sugar and marinate them in the refrigerator with the lid closed for at least 8 hours, preferably for one night. The next day, transfer the fruit with the marinade into a pot. Pour on water. Heat everything and do it for about 5 minutes. Drain the fruit in a sieve, collecting the liquid.

Heat the liquid again. Take the cooking liquid from the mass indicated in the ingredients, cool a little bit and let the yeast melt in it. Mix the flour with the anise, cinnamon, cloves, cardamom and ginger powder and sift it on a surface. Make an indentation in the center and pour the dissolved yeast into it. Knead everything together with a little bit of cooking broth to form a firm yeast dough. Let the dough rise for about half an hour with the lid closed.

Knead the nuts, candied orange peel, candied lemon peel and fruit into the dough little by little. If the dough is too sticky, knead in a little more flour. Preheat the oven to 200 degrees and grease the baking tray.

Shape the dough into loaves about the size of a hand and place them on the baking tray, not too close together. Fold a strip of aluminum foil around each loaf.

Bake the fruit loaves in the middle of the oven for about 1 hour.

After half of the b

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