Soak the dried fruit for one night and cut into small cubes. Add the spices, nuts, raisins, cherry brandy and pear juice and mix well to a solid mass.
For the bread dough, melt the salt in the lukewarm water and let the crumbled yeast swell in it. Shape the flour on a surface and gradually work the “yeast water” into the flour. Knead well.
Roll out the dough. Place the filling like a thick sausage on the center of the rolled out dough. Place the sides on top and decorate as you like. Bake in the oven heated to 190 °C for about 45 to 60 minutes.
Tip: Stock up on a range of high-quality spices – it pays off!