Christmas bread with almond stuffing
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!
Equipment
- Food processor with knife
- Refrigerator
- Mixer with dough hooks or a kitchen machine with dough hooks
- Tea towel, slightly moist
- plastic foil
- Parchment paper
- Baking tray
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
almond stuffing
- 125 grams almonds
- 125 grams sugar
- 1 egg size L
Filling
- 75 grams currants
- 125 grams raisins
- 50 grams cranberries dried
Dough
- 3 teaspoons yeast dry
- 160 ml milk lukewarm
- 1 egg size L, beaten
- 65 grams sugar
- 7 grams salt
- 75 grams butter room temperature
- 370 grams flour
- ¾ teaspoon gingerbread spices
- 2 tablespoons butter brushing after baking
Ingredients you need per step are listed below the step in Italic
Instructions
Almond stuffing
- 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.
Filling
- 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.
Dough
- 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
Nutrition
Calories: 449kcal | Carbohydrates: 68g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 319mg | Fiber: 5g | Sugar: 26g | Vitamin A: 336IU | Vitamin C: 2mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
