Dutch Christmas bread - kerststol

350 gr whole wheat flour

1 teaspoon speculaas spices (Dutch has cinnamon in it)

2 spoons fructose

1 lemon

1 bag of yeast 7gr

2 eggs

125 gr butter

150 ml lukewarm milk

2 spoons brown rum

300 gr almond spijs (Dutch, like almond paste but more firm)

200 gr raisons

150 gr currants

50 gr almonds

50 gr succade

salt

icing

1.    flour, salt (half a teaspoon), speculaas spices, fructose in a bowl. Wash the lemon and peel the skin in the bowl. Yeast over the mixture and make a little pit. Break 1 egg, pour in 75 gr melted butter and the rum. Stir with a wooden spoon to a sticky mixture.

2.    Put some flour on the worksheet and knead the dough for 10 minutes. Putt the dough in a bowl, cover the bowl with a wet towel and place somewhere warm for 45 minutes until it is twice the size.

3.    Squeeze half a lemon. Beat the egg and loosen up the almond spijs with a fork. add the lemon juice and half of the egg. Putt some baking paper on the griddle.

4.    Again put some flour on the worksheet and put the dough on it. Flatten the dough and put the raisons, currants, almonds, succade in the middle. Mix all the ingredients together and flatten the dough again. Now put the almond spijs in the middle and double up the dough. Put the bread on the griddle with a with towel to rest for 45 minutes again.

5.    Preheat the oven on 200 degrees. Strike the bread with the leftover melted butter and bake the bread for 40 minutes. After 40 minutes put out the oven and let the bread in the over for 5 more minutes. Take it out and let it cool on a rooster. After it has cooled down cover it with some icing.

1 or 2 days after you baked the bread it will be at its best.