Description
Dutch sweet bread. Bake this bread, preferably a few days before Easter. The Dutch call their cake "bread for Easter" and eat it for Breakfast on Easter Sunday. Bread, in which the total weight of the filling (raisins, candied fruit, nuts) exceeds the weight of flour.
Ingredients
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Flour
500 g
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Milk
250 ml
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Yeast
7 g
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Butter
50 g
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Chicken egg
1 piece
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Yolk egg
4 piece
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Sugar
160 g
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Hazelnuts
100 g
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Almonds
150 g
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Candied
200 g
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Raisins
200 g
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Powdered sugar
-
Salt
1 piece
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Vanilla sugar
1 pack
Cooking
Melt the butter, add sugar, salt, egg, warm milk (not above 40g) and mix everything carefully. Yeast SAF-moment mix with the flour. Gradually introduce the flour into the egg mixture stirring carefully. Knead the dough.
Cover the dough with film and leave in a warm place to rise for about an hour.
While the dough to stand for doing the first filling. Almonds, pour boiling water, leave for 5 minutes. After that it will be very easy to peel. To dry residue from the water with a towel, then grind into crumbs using a blender. Add the sugar, vanilla sugar and 2 egg yolks.
All carefully mix, make flat strips, cover with cling film and put into the refrigerator for 30 minutes.
Raisins pour boiling water for 10 minutes, dry, then add the chopped candied fruit and nuts.
During this time the dough will increase in 2 times.
In approaching the dough smeshaem dried, the dried fruits and nuts. Divide the dough into equal two parts. And in the center of each test to put the almond filling.
Wrap the edges and then tightly to take.
Put on the laid parchment baking sheet the dough seam side down and leave for proofing for 20 minutes. To grease with a yolk and bake in a preheated oven at 180gr. 30-40 minutes until Golden brown.
Leave the bread to cool and sprinkle with powdered sugar.
Happy Easter!
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