Stuffed Christmas Bread Recipe

Filling
150 grs raisins
20 grs prunes
200 grs dry peach
½ cup of chopped nuts
Grated orange peel
3 teaspoon of sugar
½ teaspoon of cinnamon
Rum

Dough Preparation

1. Dissolve the yeast in warm milk and let it rise for 15 minutes
2. In big cooking bowl place flour, butter, whip cream grated lemon peel, egg and eggs yolk and the previous diluted yeast use warm milk if needed mix all the ingredients until obtaining smooth workable dough, let the dough rise for 1 hour.

Filling Preparation

1. Soak raisins and dry peach in water once the fruit is soften blend together with the nuts, sugar, cinnamon and rum, create a paste.
2. Spread the dough over a clean table and cover the dough with dry fruit paste, roll the dough in a bread roll shape, let it rise for 1 hour. Bake in the over for 45 minutes; let the sweet bread cool down before serving.