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I loaf Christmas 27 Dec
tagAll purpose flour, Almond, Amandelspijs, Blanke rozijn, Brood, Butter, Egg, Gedroogde gist, Kristalsuiker, Milk, Nederland, Raisin, Recipe, Salt, Witte basterdsuiker, Zante currant

I loaf Christmas

Just like making Snert, I have another tradition at the end of every year. I tend to make a bread loaf with fruit, it’s called a Kerststol. Recipe was inspired by Het Nieuwe Kookboek.

Last year I already made one with Easter, the dutch recipe can be found overhere. But this time I tried something different. I took a little bit more time for the first rise and used some other fruits. Also the shape was different because this time I used a bread loaf pan.

The result was better compared to last time, I think it had better texture and also better taste.

Kerststol

Ingredients (1 bread)

350 grams flour
7 grams of active dried yeast
25 grams brown sugar
60 grams butter
2 eggs
1,5 dl milk
5 grams salt
100 grams raisins
100 grams white raisins
150 grams zante currant
125 grams almonds
125 grams sugar

Preparation

First thing you need to do is put the almonds, 1 egg and sugar in a food processor. You will get a firm almond past which will be a filling for your bread. Roll the paste in some cling foil. Put this in a refrigerator for at least a couple of hours. You will need the paste for the second rise of your loaf.

Next step is making the bread loaf. First prepare the dough. Mix the flour together with the salt & brown sugar in a bowl. At the yeast, milk, melted butte and the other egg to the mix. Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours.

After the first rise you can knead it a bit and put it in a bread loaf pan. Also add the fruit and almond paste. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a copule of hours. After that I baked the bread in an oven of 220 degrees celcius for about 20 minutes.

Recipe source: Het Nieuwe Kookboek

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