This is something really Dutch, we eat it, most of the time, at Christmas and Easter.
Ingredients: 100 grams raisins, 175g currants, 4 tablespoons lukewarm water 1 teaspoon rum flavor, 450 gram white bread mix, 2 sachets vanilla sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cookie spices, 150 ml lukewarm milk, 125 ml lukewarm water, 25 grams butter, 300 grams almond paste, 1 egg yolk, melted butter, icing sugar ,
Weld 100 grams raisins and 175 grams currants in 4 tablespoons warm water and 1 teaspoon rum flavor. Knead in food processor with a dough hook 450 grams white bread mix with 2 sachets vanilla sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon cookie spices, 150 ml lukewarm milk, 125 ml lukewarm water and 25 grams chopped butter. Mix until the dough has come loose from the wall of the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes in a warm place.
Then add the raisins gradually to the dough as you knead by hand on a floured workplace. Roll the dough into an oval patch of about 20 x 30 centimeter. Place the dough on a greased baking sheet.
Mix 1 egg yolk beaten by 300 grams almond paste. Role of the almond paste a roll of about 30 centimeters. Put the almond paste in the middle of the dough. Fold the dough over the almond paste. Cover the dough with plastic wrap and let it rise in a warm place for about 45 minutes.
Preheat the oven to 200 degrees Celcius (electric oven). Put a baking dish with water at the bottom of the oven. Put the baking sheet with the bread slightly below the middle of the oven. Bake the paasstol in about 45 minutes.
Let the currant and raisin bread cool on a rack. Brush with melted butter. Sprinkle with icing sugar before serving. Enjoy!