Sweet anticipation
CHRISTMAS BREAD WITH DRIED FRUIT Christbrot
Christbrot is best eaten freshly baked without needing time to mature. This is one of the reasons why a Christbrot is more popular to bake at home than a Stollen each year. It isn’t hard to make this Christmas bread, but the method involves a triple rise, so you’ll need to set a morning or afternoon aside if you choose to make it.
MAKES 1 LOAF
(SERVES ABOUT 6)
• 75g mixed peel
• 50g raisins
• 50g currants
• 1 tbsp dark rum
• 300g plain flour, plus extra for dusting
• 40g caster sugar
• ½ tsp fine sea salt
• Finely grated zest of ½ a lemon and of ½ an orange
• 50g unsalted butter, melted
• 1 egg
• 18g fresh yeast, or 9g dried
• 70ml tepid whole milk
• 50g flaked almonds
To coat
• 50g unsalted butter, melted
• 40g vanilla sugar or caster sugar
• 40g icing sugar
1. Put the mixed peel, raisins and currants into a bowl, pour over the rum and set aside to infuse while you prepare the dough.
Put the flour, sugar, salt and citrus zests into a large bowl and mix together with a wooden spoon, then add the melted butter and egg. Crumble the yeast (or sprinkle, if using dried) into the tepid milk and stir to dissolve. Pour the yeasted milk into the flour mixture and using your hands, bring the ingredients together into a rough dough.
