Easter break bread with cinnamon-almond paste

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The supermarket shelves have been full for weeks with Easter delicacies : from congealing with food to pieces of butter shaped into sheep. All super tasty, but it’s even better to make it yourself. For example, we found this recipe for Easter break bread with cinnamon-almond paste  on Cécile’s blog .


1 bread

  • 500 grams of flour
  • 10 grams yeast
  • 3 dl lukewarm milk
  • 12 grams of salt
  • 50 grams of butter, at room temperature
  • 1 packet of vanilla-flavored sugar
  • 125 grams of raisins
  • almond shavings
  • 75 grams of almonds
  • 75 grams of sugar
  • 1 teaspoon cinnamon
  • 1 egg, beaten loose

This bread is a combination of the well-known Easter stollen and a classic break bread. Ideal for when you have guests over.

Making Easter break bread

Rinse the raisins and let them drain. Mix the yeast with the lukewarm milk and let it stand for about ten minutes, so that the yeast can dissolve. In a bowl, mix the flour with the salt and add the yeast mixture and butter. Mix the dough by hand or with a machine into a cohesive dough ball that no longer sticks. This will take about ten minutes.

Preheat your oven to 50 degrees and pat the raisins dry, sprinkle with half a tablespoon of flour. Divide the dough in half and knead the raisins through one part of the dough.

Grease two bowls and place the dough balls in them. Cover with two clean tea towels and let rise in the preheated oven for half an hour until it has doubled in volume. Meanwhile, make the almond paste by grinding the almonds in a food processor with the sugar and cinnamon.

Add some of the beaten egg, starting with a little and adding more until the mixture is smooth, but not too wet. Put the food in the fridge until you use it again. Remove the dough from the oven when it has doubled in size. Press the air out with your hand and knead well. Divide into 16 balls.

Roll the food into eight balls. Press a hole in eight of the bread dough balls with your thumb and fill with the almond paste. Fold the buns closed, line a baking tray with baking paper and divide the balls over it. Place them almost together – keep about an inch of space between the balls – in a desired shape, such as a flower.

Sprinkle the balls filled with the food with some crumbled almonds. Cover with a tea towel and let rise in the preheated oven for 15 to 20 minutes. Take them out and preheat your oven to 200 degrees.

Bake the buns for about fifteen minutes. Serve with butter.

Source: Culy by culy.nl
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