A delicious Christmas bread filled with cranberries, raisins and currants. And a nice strip of almond stuffing. The bread is wonderfully seasoned and slightly sweet. Spread with butter a delicacy!
If you have an allergy, it is difficult to eat a delicious Christmas bread. It contains nuts, or gluten, or traces of peanut or lactose. Really not handy and that is why I have not eaten Christmas bread for years. Until I came across this recipe from Levine: a home-made Christmas stollen with almond paste. Look that opens the way for my person.
So in good spirits, I started working on the recipe for the Christmas bread. In the original recipe, the dough was covered with candied almonds, almonds and orange shavings, and I decided not to use them. The citron and orange shavings simply because I often find them rather dominant and therefore not really tasty. I added cranberries instead and that turned out to be a delicious choice.
And I made the almond stuffing myself. That is just a little better for the allergy and the chance of a reaction. It turned out to be a good choice and so I have just eaten my first slice of Christmas bread in years.
Recipe Christmas bread with almond stuffing
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Christmas bread with almond stuffing
- Mixer with dough hooks or a kitchen machine with dough hooks
- Tea towel, slightly moist
- Baking paper
- Baking tray
- 125 grams almonds
- 125 grams sugar
- 1 egg size L
- 75 grams currants
- 125 grams raisins
- 50 grams cranberries dried
- 3 teaspoons yeast dry
- 160 ml milk lukewarm
- 1 egg size L, beaten
- 65 grams sugar
- 7 grams salt
- 75 grams unsalted butter room temperature
- 370 grams flour
- ¾ teaspoon gingerbread spices
- 2 tablespoons butter brushing after baking
- Slice the almonds with the sugar in the kitchen machine with knife and stir in the egg.
- Wrap the stuffing in plastic foil and let it rest in the refrigerator.
- Put the filling in a bowl and pour over hot water. Let stand for 10 minutes and let the fruits drain well afterwards.
- Pat them dry.
- Mix the flour, butter, sugar, egg, milk, yeast and gingerbread spices in a bowl and mix for 5 minutes.
- Then add the salt and knead for another 10 minutes until you have a smooth dough.
- Squeeze the dough well and divide half of the filling over the dough.
- Knead well and flatten the dough and spread the rest of the filling over the dough.
- Knead again until the filling is well absorbed in the dough.
- Grease a bowl with some oil and put the dough in it.
- Put a damp tea towel on top and cover that with plastic foil.
- Let the dough rise for about 1 hour and 30 minutes in a warm place.
- Place baking paper on a baking sheet.
- Roll the dough out to an oval.
- Take the almond paste and make a roll that falls within the edges of the dough.
- Place it in the middle of the dough and fold the dough in half so it covers the filling.
- Press the edge tightly.
- Place on the baking paper and place a damp tea towel on it and cover it with plastic foil.
- Let rise for 1 hour and 30 minutes.
- After 1 hour and fifteen minutes, pre-heat the oven to 175 degrees Celsius.
- Bake the bread for 10 minutes and then lower the temperature to 150 degrees Celsius.
- Bake for another 40 minutes.
- Brush the stollen when it comes out of the oven with the butter.
- Allow to cool and sprinkle with powdered sugar if desired
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