The ingredients are chopped or minced and then mixed well with fruit schnapps or anise, cinnamon, rum and ground cloves, preferably by hand. This quantity must be left to infuse for one night at room temperature with the lid closed.
The following day the yeast dough is prepared from rye flour, yeast, lukewarm water and salt Now leave in a warm place.
The yeast dough to the fruit mixture form and mix well. Then form small loaves, rectangles or hearts, decorate with almond kernels, candied cherries, candied lemon peel or candied orange peel and brush with sugar or honey water.
Bake in a heated oven at about 180 °C for half an hour until the tents are lightly brown. In between, repeatedly brush with sugar or honey water.
This mixture makes about 10 to 12 tents.
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