TAG | kerststol
Okay okay, I could have known you wanted the recipe after showing you all these pictures
So here it goes. My colleque made the recipe also in percentages, so easy to use for every weightscale but I’ll add an amount behind it good for 7 ,5 (smaller) breads. (half the size I made ) So if you want to make only 1 devide the amount by 7,5.
For the dough, voor het deeg
- 100% 1250 gram patentbloem = flour
- 10 % 125 gram gist = yeast
- 2 % 25 gram zout = salt
- 6 % 75 gram krentenbroodpoeder=
- 12 % 150 gram boter= butter
- 7 % 87,5 gram basterdsuiker = (low grade) brown sugar, soft brown sugar
- 54 % 675 cc water= water
dough filling , garnituur:
- 30% 375 gram krenten= currants
- 70% 875 gram rozijnen = raisins
- 15% 187,5 gram geconfeit fruit = sugered fruit
- 5% 62,5 gram gemengde noten= mixed nuts or only hazelnuts
- 60% 750 gram amandelspijs = almond paste
- 2.5 % 32,5 gram citroenrasp = citron
- 2.5 % 32,5 gram Eierstruif = mixed egg
- Make sure the dough gets a little pre-rise of 10 minutes after mixing all dough ingredients up. So it also gets a temperature of 24 degrees Celsius.
- After that you use a 300gram dough for each bread. To these 300gram you add the dougfilling (currants etc) .
- when you mixed the dough with the filling make a nice ball of it and let rise under a sheet of plastic for 15 minutes.
- Take the ball after this rise and make it flat with your hand on a flat surface, don’t use any extra flower!! this will only make your dough dry. Roll the dough like described in my previeus post and let raise again for 15 minutes.
- now roll out the dough with a stick and add the almondpaste, fold the dough and let rise for at least 30 minutes under platic on a bakingplate. The amount of alomd paste is 100 gram
- place into the oven for about 40 minutes at a temperature of 200 degrees Celsius.
- take them out and when the bread is still warm add the melted butter
- let cool down and add some icingsugar to it.
Oven should be preheated till 200 degrees Celsius and the bread bakes on a plate off for aproximanetly 40 minutes.
I hope I was clear enoug:)
Yesterday evening a colleque of mine offered us a workshop Baking Christmas bread. Here in The Netherlands we have this tradition to make this kind of luxary bread especially for Holy days as that was a real treat compared to the days people only had plain bread. It has raisins, currants, sugar dried fruit , nuts and if people had a little more money almond paste was also included, jummy!!
So I took of with a friend of mine and drove to my work, not my own classroom, but the classroomkitchen of my colleque. He explained everystep and we started collecting our extra filling: hazelnuts, raisins, currants, etc.
After that we got 600 gram of dough in which we had to add the extra filling. Hard kneading:) I made 4 breads… One for my parents, one to take to Sweden, one for a colleque of mine and one to eat before christmas
The dough which was filled with the extra’s needed to rise for 15 minutes under plastic. They became a third to a half bigger.
After the first rise we had to press it flat and make with two fingers a fold at one side and then we started rolling the dough as tight as possible with only or thumbs making sure we kept our hands flat to the table as otherwise the bread gets “wings”.
The pointed”dough get another 15 minutes rise under the plastic and we prepared the almondpaste. He said to take 200gram for each bread, but as I really like almondpaste I added a little more:) After we had our amounts we rolled the paste on wet towel so it got a stick -like -form.
The almond paste was now ready to be inserted into the dough. Therefor we took our dough, turned it upside down, rolled it out with a wooden stick and made a little ‘hole’ in the middle at that pace where the almonspaste was going to come. After we placed our roll of almondpaste in the right spot we just wrapped the dough over it and secured the sides, by pressing it down. Making sure the dough was tights around the almond and not too much at the side as otherwise it would melt and drip out of your bread while baking.
Now the dough got a last and final rise of 45 minutes, before putting them in the oven. A nice time to take a break and something to drink:)
So here they go they stayed in the oven for about 40 minutes…
Oh you should be able to smell this!!!!! Jummy. So now they are baked, but not jet ready…. now that the breads are warm they are ‘sauced’ with melted dairy butter (gesmolten roomboter). Look at the glaze:
After that they needed to cool down so we took them outside:
As you can see we had some snow further away from the building:) and cooling down went quite fast as the temperature outside was below zero degrees Celsius.
And voila finished, but still warm… my colleque advised us to place them in our car with the boxes open… can you imagine how my car smelled like???
At home I really couldn’t resits anymore and cut a slice of to taste…. three of the Christmasbreads went into my freezer this morning:)
I have the recipe too, but in Dutch, but if you are interested, just ask, okay?
I blogged the recipe today so you can find it here: http://viltalakim.com/blog/2010/12/the-recipe-for-kerst-stol/