Mix flour, milk, eggs, yeast, salt and 75 gram
sugar and knead for 10 minutes. Allow
the dough to rise one hour and roll it out to a rectangle. Mix the
nuts with the remaining sugar, the breadcrumbs and the rum and
divide this over the dough; roll it up. Use scissors to cut a zigzag
pattern in the top. Bake the bread 40 minutes at 200 degrees Celsius.
Make icing of the icing sugar with a little water and distribute
this over the top of the bread.
Mix the flour with
the salt, the yeast, the butter and 1 1/2 cup of water and knead for
10 minutes. Allow the dough to rise one hour. Add the raisins, the
currants and the hazelnuts, knead well and shape this into a
rectangle. Sprinkle with shaved almonds. Allow the bread to raise
one hour, then bake it 40 minutes at 200 degrees Celsius.
from Amsterdam is caramel
On 24 August 1815
Dutch capital. The
city was founded on 27 October
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links between cooking and worldwide history.