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