Struzen

For 20 Struzen

600 g rye flour
400 g wheat flour
100 ml milk or cream
approx. 200 ml lukewarm water (as needed for a sticky dough)
1 cube fresh yeast
1 tsp sugar
1 tsp salt
150 g raisins
100 g walnuts (coarsely chopped)
150 g dried figs or prunes (soaked in warm water)
optional: a little cinnamon and a splash of rum to flavour the dried fruit

Soak the dried figs or prunes in warm water; if you like, add some cinnamon and a splash of rum. Then cut them into small pieces and set aside.

Dissolve the yeast cube in a little lukewarm water with a pinch of sugar and mix with some flour. Cover and let it rest for about 15 minutes until small bubbles form.

Combine the rye flour, wheat flour, milk or cream, salt, raisins, walnuts and the prepared dried fruit with the yeast mixture. Gradually add lukewarm water until you get a soft, sticky dough. Knead well by hand or with a stand mixer.

Place the dough in a flat wooden or plastic container (traditionally called a “zuber”), cover and let it rise for at least one hour in a warm place. With well-floured hands, take small portions of the dough and form the typical Struzen half-moon shapes. Place them on a baking tray and let them rise again for about one hour.

Finally, bake in a preheated oven at 220 °C until lightly browned. When tapped on the bottom, they should sound hollow – then they are ready.