Ingredients : 250 grams sieved flour 25 grams yeast 125 grams butter 1 egg 1 egg yolk 1 dl milk 5 grams salt 25 grams sugar 200 grams steeped raisins 100 grams steeped currants 50 grams candied peel pieces 20 grams chopped candied orange peel 80 grams almond paste peel of 1 lemon caster sugar Grease a baking tray with butter. Mix the raisins, currants, candied peel and chopped candied orange peel in a bowl. Mix the almond paste, the egg yolk and the lemon rind in a second bowl. Shape this latter mixture into a roll. Make a yeast dough of the flour, the lukewarm milk, butter, yeast, salt, sugar and the egg. Leave this to rise for 10 minutes in a warm place, under plastic foil. Work the filling, including the raisins, currants, etc., through the dough. Leave to rise for another 10 minutes. Shape the dough into an oblong bread. Put the almond paste inside the bread and fold closed. Cover the dough with plastic foil and stand to rise on the baking tray for 10 minutes. Bake the Christmas bread in a 190 ° C oven for 40 minutes. As soon as you have taken the bread out of the oven, brush with butter and dust with caster sugar. Stand to cool on a wire rack. The bread keeps for a fortnight in a plastic bag.