Ingredients:
Filling:
- 1 ¼ cup raisins
- 1 cup candied mandarin peel
- 1 cup sliced almonds
- ½ cup rum +½ cup orange juice
Dough:
- 4 cups De Molen [Ambrosia Whole Wheat flour]
- 1 cup milk
- 2 teaspoons yeast
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- 1 teaspoon nutmeg powder
- 2 teaspoons vanilla
- ½ cup unsalted butter
- Grated lemon zest
- 1 whole egg + 2 egg yolks
- ½ cup melted unsalted dairy butter
- 1 cup powdered sugar
Preparation:
- For the filling mix the raisins, candied mandarin peel, almonds, rum and orange juice together. Leave in the refrigerator for at least 8 hours.
- For the dough mix milk, 2 tablespoons of sugar, and yeast and let rest for 10 minutes.
- Then mix flour, the remaining white sugar, salt, cinnamon powder, nutmeg powder, grated lemon zest, eggs, butter and vanilla with the yeast mix.
- Knead into a smooth dough for 10 minutes on a floured work table.
- Place the dough in a greased bowl and cover with a damp cloth in a warm place for a 1 ½ hour rise.
- Spread the filling over the dough and knead gently through.
- Divide the dough in two and shape the Christmas loaves by making them into an oval shape. Let them rise again on a baking tray covered with a damp cloth for 1 ½ hour.
- Bake in a preheated oven at 180 ⁰Ⅽ for 45 min.
- Afterwards brush the Christmas loaves with the melted butter and sprinkle with icing sugar.
