Save to your scrapbook
Austrian Kletzenbrot
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Kletzenbrot has long been part of Christmas celebrations in the Tyrolean Alps. Kletzen are the intensely sweet, dried pears that were stored by farmers' wives to use through the winter. This is a lighter, more modern version of the bread, using dried pears and other dried fruit. Bake it on Christmas Eve, or better still (if you are an early bird), leave it to rise overnight in the fridge, then let it come back to room temperature and bake on Christmas morning for breakfast.
Makes: 2 loaves (about 10 slices each)
Typical values per serving:
Energy |
820.064kJ 196.0kcal |
---|---|
Fat | 4.7g |
Saturated Fat | 2.3g |
Sugars | 10.8g |
Salt | 0.2g |
This recipe was first published in Fri Dec 01 00:00:00 GMT 2006.
Average user rating