Pinzgauer Kletznbrot
The house recipe from Hotel Kaprunerhof
When the Kletzenbrot comes out of the oven, the air is filled with a wonderfully fruity scent. And with the first bite of the sweet bread, one thinks of warm candlelight, green fir branches, and of course, the atmospheric Christmas celebration. Indulge yourself in Advent with the traditionally Pinzgauer Kletzenbrot - best with the recipe from Anna Unterkofler from the Hotel Kaprunerhof. So that you can also bring this enjoyment into your home, we have written down our recipe for you. Because: Homemade simply tastes the best!
What is a Kletzn?
In our region of Pinzgau, Kletzenbrot is also known as Klotzenbrot. The name comes from the Kletzen, the dried pears that are the main ingredient of the bread.
Ingredients for 6 Kletzenbrote
For the dough:
For the filling:
- 1 kg rye flour
- ½ kg wheat flour
- 20 g salt
- 4 packets of dry yeast
- 1 ¼ l lukewarm water
For the filling:
- 500 kg raisins
- 500 g Kletzen (dried pears)
- 500 g figs
- 200 g whole hazelnuts
- 10 g ground cloves
- 20 g ground cinnamon
- 1/8 l rum
- ½ l water
Preparation
- Knead flour, salt, and yeast with lukewarm water to form a smooth dough. Then cover with a cloth and let rise in a warm place for two hours.
- Right after the dough, it's time for the filling. For this, pour rum and water over the raisins, dried pears (Kletzen), figs, nuts, and clove and cinnamon powder, and let rest for two hours. Stir occasionally to ensure the fruits can evenly absorb the rum and water.
- After two hours, take 6 full handfuls of the finished dough and roll each out individually on a floured surface to form a thin layer of dough. This will later create the "Bladl," the crust of the Kletzenbrot. Portion the remaining dough into 6 equally sized pieces. Now take two handfuls of the fruit filling, mix with the first of the six pieces of dough, knead well, and shape into a loaf. Repeat the process with the remaining five pieces of dough. In the meantime, preheat the oven to 150°C. Now place the dough-fruit mixture on the Bladl and wrap it up. Press the Bladl well – the underside does not need to be completely covered with crust.
- Now place the bread on a greased baking tray, brush it well with water, and poke the top with a fork so that the crust does not crack while baking. Then leave the bread in the oven for about an hour at 150°C.
- When it sounds hollow when tapped, the Kletzenbrot is ready.
We wish you a good appetite and a peaceful Advent season!