It's from my beloved bread, and I've lost one-third of my weight.It's about 750 grams.

WHAT YOU NEED

Ingredients

The solution is moderate.
133 grams of raisins
Almonds (roasted and chopped) 66 grams
Sugared lemon peel (cut) 33 grams
Two bitter almonds
40 grams of rum
The main ingredient: moderation
283 grams of flour
Milk (35 degrees) 53 grams
9 grams of dry yeast
Butter (softened at room temperature) 110 g
40 grams of white sugar
3.3 grams of sugar
18 grams of eggs
Lemon peel 1/3 of a lemon
A handful of beans.
Surface decoration: moderate
Butter (melted) 30 g
Sugar powder in moderation
A small amount of herbs

How TO MADE German Christmas bread

Steps 1 to 4

1. Mix all the ingredients, cover, and soak at room temperature (25-30 degrees) for more than 12 hours.

2. I used almond flakes.

3. I didn't have any bitter almonds, so I replaced it with this almond powder... a small spoon is enough.

4. Making the dough: put the middle flour in the main dough in a large bowl, dig a hole in the middle, pour in the dry yeast and milk, add a small spoon of sugar, mix a little flour.

Steps 5 to 8

5. This is how the dough is doubled by standing in a warm place at about 30 degrees for 25 minutes.

6. This is how it's fermented.

7. Added sugar, butter, vanilla extract without vanilla sugar, lemon peel, meat bean powder, egg juice

8. Mix into a dough, do not remove the membrane, and let stand for 25 minutes in a warm place.

Steps 9 to 12

9. Add the infusion, stir evenly, and add the fermentation for 15 minutes.

10. Roll the dough around.

11. The dough is flattened, one-third flat, and pressed out of the groove at two-thirds.

12. Fold the flat part upwards, inserting the edge into the groove.

Steps 13 to 16

13. The dough is baked directly in the oven without secondary fermentation.

14. Preheat the oven to 248 degrees, then cool to 200 degrees and bake for about 40 minutes.

15. After 15 minutes, my eyes turned dark, and I covered them with tin foil.

16. After removal, apply the melted butter to the surface while it is hot.

Steps 17 to 20

17. If you can't erase it all at once, you can erase it many times.

18. Put some more on the stitches, fill them up.

19. The finished product is bright and shiny.

20. When eating, sprinkle a mixture of powdered sugar and vanilla extract.

21. It is said that it can be wrapped tightly and eaten for a week... the longer it is stored, the better the flavor blends.

22. I cut it while it was hot, it tastes thick on the outside, but it's still good.

23.