April 11, 2009 by Sus
|Categories:||Cake, Yeast, Easter|
|1||Lemon, unwaxed; use the grated zest|
|Apricot jelly (I used quince jelly)|
The day before wash the sultanas and soak them and the chopped almonds in milk.
Knead the ingredients (4 min. slowly, 4 min. fast), but keep the dough temperature lower than 22 °C. Otherwise knead the dough more slowly. Cover it and let it rise for about 2 hours.
Again knead the dough (8 min. slowly, then 4 min. fast). Keep temperature below 24°C! Carefully add the sultanas and the almond flakes and let rest again for 30 minutes.
Form a round loaf and put on a baking tray with baking parchment. Again leave the dough to rise (approx. 45 minutes). Keep it moist to prevent it from getting a skin.
After 30 minutes cut it crosswise. Put into the pre-heated oven at about 180-190 °C. Squirt some water into the oven to produce a lot of steam. Bake for 30 minutes. Pay attention to it during baking: the bread darkens/burns easily.
Brush the hot bread with warm
apricot quince jelly and sprinkle some almond flakes over it.
– I used half again the quantities as written above. So maybe this is the reason the dough wanted to rise horizontally instead of vertically.