Anna's Christmas Bread

Ingredients for Anna's Christmas Bread

Instructions for Anna's Christmas Bread

To prepare the Anna's Christmas Bread recipe, please follow these instructions:

Butter and sugar is stirred with the salt and the egg. Dissolve the yeast, milk lunes, herein and the warm milk is poured into butter and sugar paste. Then stir in the flour, little by little, and the dough is kneaded well out on the table, until it is glossy and classy, and made withdrawals at the warm place, covered with a bagestykke.

The dough kneaded on, divided into 4 equal pieces, which rolled to the buns, hand-tapped surface to 1 ½ cm thickness.
To that end, distributed almond paste: (see anbemærkning at the bottom of the page)
This tearing on the coarse side of the rive iron and stir smooth with butter-marg (soft) and vanilliesukker, and the mass of the guards on the squirts a piece from the edge.
Above can be sprinkled raisins and sukat and other fillings.
The dough gather around the filling, and "nippes" together. The buns be with samføjningen down on wax paper or on buttered plate.
With a pair of scissors cut in the edge of the dough balls, and thank every two beat up-and downwards. Dough balls after 25 min, lunt raises the brushed with egg, sprinkled with tesukker and bake on the lower Groove at 200 ' in about 25 min.

Tips:
PS. Marcipanen can also cut into slices, but the dough should be lubricated with an egg which has been lightly beaten until marcipanen are met.