Christmas bread
This Christmas bread was already on our table in our youth, so there is a nostalgic touch to it. Yet we sometimes make it in other periods, just because it is so tasty. Buy almond paste from the confectioner or make it yourself from peeled almonds.
Porties:
Ingrediënten
Christmas bread
- 500 g white flour
- 25 g fresh yeast or 7 g dry yeast
- 1,5 teaspoons of salt
- 1 teaspoon of white sugar
- 3 tablespoons of vegetable oil
- 300 ml vegetable milk, water or a mixture of the two
- 200 g currants
- 200 g raisins
Almond paste
- 250 g peeled almonds
- 250 g white sugar
- 1/2 lemon
- 1 egg
Instructies
Almond paste
- Chop the almonds very finely in a food processor. Then add the sugar, lemon zest and egg and mix until combined. Shape it into a ball and wrap it in plastic wrap. Put the paste in the refrigerator for at least half a day, but a few days is even better.
- When you are going to use the almond paste, mix a little bit of water through it so that it becomes smooth again. Then it is ready to use.
Christmas bread
- Heat the water or milk until it is lukewarm.
- Mix the fresh yeast in the heated water/milk with the sugar. Put a tea towel over it and let it stand for 15 minutes until it has a decent foam cap. If you have a stone countertop, put a wooden board underneath it so that the liquid doesn't cool down too quickly.
- Mix the flour with the yeast and knead this mixture. Add the currants and raisins just so that they are evenly distributed over the dough.
- Once the mixture has come together, add the salt and oil. Yeast does not tolerate salt well, which is why the salt is added later.
- Mix it with a food processor with a dough hook or knead by hand on a floured surface. The dough should feel smooth and dry. Put a little oil in a clean bowl and put the dough in it, cover it with a damp tea towel and put it in a warm place to rise. This takes about an hour.
- When the dough has doubled in volume, you can take it out of the bowl and knead it again. This doesn't have to be long, just enough to get the air out.
- Roll out the dough with a rolling pin. Roll the almond paste into a roll slightly shorter than the rolling pin. Place the almond paste in the middle of the roll and close the roll. Make sure that the sides are also closed properly. Let the roll proof for another 30 minutes under a tea towel.
- Preheat the oven to 210 degrees.
- Meanwhile, beat an egg. Brush the dough with the egg. Bake the Christmas bread in the oven, this takes about 30 minutes. Do you want to be absolutely sure that it is completely cooked inside? Then use a kitchen thermometer, if the inside of the bread is 95 C then the bread is ready.
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