I found this recipe in a german magazine from the 60s! The result will amaze you

Ingredients

• 1/2 cup Dried Cranberries (soaked in cold water for 20 minutes)
• 1/4 cup Black Raisins (soaked with cranberries)
• 1/4 cup Brown Raisins (soaked with cranberries)
• 200 ml Warm Milk (lukewarm (about 35‑40°C))
• 100 ml Warm Water (lukewarm (about 35‑40°C))
• 4 tablespoons Granulated Sugar (divided: 4 tbsp for yeast, 1 tbsp for filling, 1 tbsp for glaze)
• 1 tablespoon Active Dry Yeast (about 9 g)
• 60 g Unsalted Butter (softened, plus extra 2‑3 tbsp for filling)
• 1/4 cup Vegetable Oil (about 60 ml)
• 1 Large Egg (room temperature)
• 1 Egg White (separated from the egg above, set aside for later)
• 450 g All-Purpose Flour (plus an additional 100 g added later)
• 1 teaspoon Salt (about 4 g)
• 2 tablespoons Butter (for filling) (softened, melted before mixing with sugar and fruit)
• 1 tablespoon Sugar (for filling)
• 1/2 cup Dried Chopped Apple (or fresh apple diced and dried)
• 1/2 cup Chopped Walnuts (roughly chopped)
• 1 Egg Yolk (for egg wash, mixed with 1 tbsp milk)
• 1 tablespoon Milk (for egg wash)

Instructions

1. Soak Dried Fruit

   Combine cranberries, black raisins and brown raisins in a bowl and cover with cold water. Let sit for 20 minutes until softened, then drain.

   Time: PT20M

2. Activate Yeast

   In a separate cup, mix warm milk, warm water, 4 Tbsp sugar and the active dry yeast. Stir gently and let stand for 5 minutes until frothy.

   Time: PT5M

   Temperature: 35-40°C

3. Make the Dough

   In a large mixing bowl combine softened butter, vegetable oil, the whole egg, egg white, 450 g flour, salt and the activated yeast mixture. Knead by hand or with a dough hook for about 10‑12 minutes until smooth and elastic. Add the remaining 100 g flour and knead another 2‑3 minutes.

   Time: PT15M

4. First Rise

   Grease the mixing bowl lightly, place the dough inside, cover with plastic wrap or a clean kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.

   Time: PT60M

5. Divide and Rest

   Punch down the risen dough, turn it out onto a lightly floured surface and divide into 3 equal pieces. Cover each piece with a towel and let rest for 15 minutes.

   Time: PT15M

6. Prepare Fruit‑Butter Filling

   In a small bowl melt 2‑3 Tbsp butter, stir in 1 Tbsp sugar, the drained cranberries and raisins, chopped apple and chopped walnuts. Mix until everything is evenly coated.

   Time: PT5M

7. Incorporate Filling and Chill

   Flatten each dough piece, spread the fruit‑butter mixture over the surface, fold or roll gently, then place the shaped loaves on a parchment‑lined tray. Freeze for 15 minutes to firm the butter.

   Time: PT15M

8. Second Rise

   Grease the loaf pan, place the chilled dough pieces into the pan, cover loosely and let rise until the dough reaches the top of the pan, about 30 minutes.

   Time: PT30M

9. Egg Wash

   Whisk together 1 egg yolk and 1 Tbsp milk. Brush the surface of the risen loaf gently with the wash.

   Time: PT5M

10. Bake

    Pre‑heat the oven to 340°F (170°C). Bake the loaf for 40 minutes, or until the top is deep golden and a skewer inserted in the centre comes out clean.

    Time: PT40M

    Temperature: 170°C

11. Cool and Serve

    Remove the bread from the oven, let it rest in the pan for 10 minutes, then transfer to a cooling rack. Slice once completely cooled for clean cuts.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried Cranberries: Dried cherries, Dried apricots (chopped)
• Instead of Black Raisins: Golden raisins, sultanas
• Instead of Brown Raisins: Golden raisins, sultanas
• Instead of Warm Milk: Almond milk (warm), Soy milk (warm)
• Instead of Warm Water: Additional warm milk
• Instead of Granulated Sugar: Coconut sugar, brown sugar
• Instead of Active Dry Yeast: Instant yeast (use 2/3 amount)
• Instead of Unsalted Butter: Margarine, vegetable oil (for dough only)
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg White: Aquafaba (3 tbsp)
• Instead of All-Purpose Flour: Bread flour, whole‑wheat flour (reduce liquid)
• Instead of Salt: Sea salt
• Instead of Butter (for filling): Margarine
• Instead of Sugar (for filling): Brown sugar
• Instead of Dried Chopped Apple: Dried apricots, dried figs
• Instead of Chopped Walnuts: Pecans, almonds
• Instead of Egg Yolk: Egg substitute (1 tbsp)
• Instead of Milk (for egg wash): Water

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Dough Hook
• Plastic Wrap or Clean Kitchen Towel
• Loaf Pan (9×5 inch)
• Pastry Brush
• Oven
• Freezer (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Soaking the dried fruit to rehydrate it
• Activating the yeast properly
• First rise until the dough doubles in size
• Incorporating the butter‑fruit filling without melting the butter completely
• Second rise to develop a light crumb
• Baking to the correct internal temperature

Chef Tips from the Video

• Toast the walnuts lightly before adding for extra aroma.
• For a brighter colour, add a pinch of turmeric to the dough.
• Use a kitchen scale for flour to improve consistency.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 5 days.

Freezer: Freeze whole loaf wrapped in foil and a zip‑bag for up to 3 months. Thaw at room temperature before serving.

Room temperature: Can sit uncovered for 1 day; after that it will dry out.

Make-Ahead Tips

• The dough can be shaped, frozen (step 7) and baked directly from frozen; add 5‑7 extra minutes to baking time.
• Prepared fruit‑butter filling keeps refrigerated for up to 3 days.

Frequently Asked Questions