St. Nicholas bread
During Advent, replace the classic pumpkin or banana bread with our St. Nicholas bread. It contains our poppy seed oil, almonds, candied fruit, raisins and cranberries. Simply a Christmas delicacy. A small mold for the venison loin is all you need. In this case, use a small coffee mug. If you have a larger pan, e.g. a classic tin, then choose a larger pan and adjust the recipe according to the numbers in brackets.
In a bowl, mix the sugar, flour, baking powder, oil, egg yolks and add milk as needed. Add raisins, candied fruit and a handful of chopped almonds to the well-mixed dough and mix again. Finally, gently fold in the whipped egg whites.
Pour the mixture into a greased and lined baking tin and bake at approx. 160 °C.
Let it rest and finish the sandwich with chocolate icing.
- 2 cups of semi-coarse flour
- 1 cup of sugar
- 1 cup of oil – mix our poppy seed oil with a little rapeseed oil
- 2 egg yolks (4 pcs)
- milk
- ½ baking powder (1 whole)
- a small handful of raisins (one larger, or 2) or a mixture of raisins and cranberries
- 1 handful of candied orange peel with papaya (2 handfuls)
- 1 handful of chopped almonds (2 handfuls)
- 2 egg whites (4 pcs)
- butter to grease the pan and flour to dust
In a bowl, mix the sugar, flour, baking powder, oil, egg yolks and add milk as needed. Add raisins, candied fruit and a handful of chopped almonds to the well-mixed dough and mix again. Finally, gently fold in the whipped egg whites.
Pour the mixture into a greased and lined baking tin and bake at approx. 160 °C.
Let it rest and finish the sandwich with chocolate icing.
