HO HO HOLIDAY BREAD

While this is not a recipe website per se, we do like to indulge every once in a while. Here’s an idea for a delicious celebratory bread — whatever holidays you do or do not observe. It makes most grey December mornings that much better. 

for the almond paste

250 grams of almonds, ideally blanched, or almond flour
250 grams of sugar
1 egg white 
pinch of salt 

for the bread

175 millilitres milk 
2 teaspoons dry yeast
375 grams plain flour 
1 teaspoon salt 
50 grams of sugar, plus one pinch 
pinch of nutmeg, cinnamon, dried ginger (optional)
1 egg
75 grams butter
250 grams of raisins, cranberries, etc.  
a small handful of almonds or other nuts

to finish

butter
powdered sugar

For the almond paste, grind the almonds and the sugar together in a food processor until a fine meal forms, add the pinch of salt and the egg white and pulse until it comes together as a paste. Transfer to a container and let rest in the fridge, ideally overnight. 

For the bread, warm up the milk until luke-warm, then whisk in the yeast and a pinch of sugar. Let the mixture sit for about ten minutes until it froths up. Meanwhile, mix the flour with the salt, the larger amount of sugar and the spices. Mix the milk mixture and the egg into the flour and knead, ideally with a stand mixer. When all the liquid is absorbed, start adding the soft butter in small amounts, kneading in between each addition until the butter has been absorbed. When the butter is absorbed, knead for another few minutes until the dough is smooth. Cover and set aside. 

Pour hot water over the dried fruit and let sit for about five minutes. Chop the nuts. Drain the fruit, add some flour to absorb excess liquid and mix the fruit and nuts into the dough. This will take some patience, but it will work. Now let the dough rise, covered, until doubled in size. Push the dough down and cover again. At this point, let it rise at room temperature until doubled in size again, or put it in the fridge overnight for a slow rise and better flavour.

When you’re ready to make the bread, roll the dough out into a large oval about ¾ centimetres thick. Place the almond paste in a long line along the middle of the dough, fold the edges over and pinch to seal. Turn the bread over, place onto a lined baking sheet, cover with a towel and let rest while you heat the oven to 180°C. Bake the bread in the middle of the oven for 30 to 35 minutes, until it sounds hollow when you knock on it. Take out of the oven and spread the outside with soft butter and generously dust with powdered sugar. Let cool and enjoy.