For the nut bread first for the dough: add butter to the water. Pile the flour on the surface or put it in a large enough bowl. Make a well in the center. Mix yeast with honey and half of the liquid until smooth. Leave to rise at room temperature for 15 minutes.
Pour the yeast into the hollow while stirring. Stir in a little flour from the edge until a thick dough is formed. Sprinkle a little flour on top, let rise at room temperature with lid closed until cracks appear.
Sprinkle salt on top of flour. Add remaining liquid gradually. Mix as long as possible with a scoop or dough scraper, then combine by hand to form a smooth dough. Knead until dough is elastic-smooth. Form into a ball, place in a preheated bowl, cover with plastic wrap or a damp kitchen towel. Let rise at room temperature until the dough has doubled in size. This will take between 45 and 90 minutes.
Knead nuts and dried fruit into the dough. Let rise again and knead.
Divide dough into 2 portions, twist into rolls. Place side by side on a baking sheet lined with parchment paper, dust with flour and let rise again.
Bake the nut bread for 30 to 35 minutes in the middle of the oven heated to 190 to 200 degrees.