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Ingredientes
- 2 pkt Dry Yeast
- 1/2 c. Hot Water
- 3/4 c. Lowfat milk, At Room Temperature
- 1/2 c. Granulated Sugar
- 1/2 tsp Salt
- 1/2 c. Unsalted Butter, Softened
- 3 lrg Large eggs, Lightly Beaten, (1 Egg White in Reserve)
- 1 c. Currants or possibly Raisins, Or possibly a Mix of Both
- 1/2 c. Citron, Diced
- 1/2 c. Orange Peel or possibly Candied Fruit, Diced
- 4 1/2 c. All-purpose Flour
- 3/4 c. Blanched Almonds, Minced
- 2 tsp Cinnamon
- 1/2 c. Powdered Sugar
Direcciones
- It just wouldn"t be Christmas in The Netherlands if there wasn"t some Christmas Bread served at each festive gathering. Krestbrood is a morning, noon and night bread. Just dust the portion being served with powdered sugar, slice and serve. You'll have a hearty sample of one of the best Dutch Treats ever made.
- In a large mixing bowl stir yeast into hot water and dissolve. Add in the lowfat milk, sugar, salt, butter and 2 whole Large eggs plus the yolk from a third egg and blend well.
- In a separate bowl, dust the raisins, currants, citron and orange peel or possibly candied fruit with a little flour and cinnamon. Add in the almonds to the fruit mix.
- Add in half of the flour to the yeast mix and stir till smooth. Cover and let raise in a hot place till doubled, at least 1-hour. Add in the remaining flour and kneed the dough till smooth and elastic, approximately 5-min. Knead in the fruits and almonds. Place dough in an oiled bowl, turning the dough so it is completely coated and covered. Let dough raise for about 30-min.
- Divide the dough into two equal portions and press each ball into a large, flat circle. Fold each circle over so the top half is 1-inch from the edge of the bottom half, forming a split-loaf shape.
- Place loaves on a greased baking sheet and cover with plastic wrap. Let raise again till doubled in size, approximately 30-min. bake in a pre-heated 357-F degree oven for 40-min, till golden. Cold on a wire rack and sprinkle the top generously with powdered sugar before serving sliced.
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