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Oplatek or Christmas Bread https://www.metro.ca/userfiles/image/recipes/Oplatek-ou-Pain-Noel-1529.jpg PT30M PT1H00M PT1H30M
Pre-heat oven to 350°F / 190°C. Beat eggs and sugar 5 minutes. Mix in nuts, raisins and orange. Add 2 Tbsp. (30 mL) flour. Sift remaining flour, salt and baking powder together. Cream butter, mixing in lemon zest, vanilla and vodka. Gradually add egg mixture, beating constantly. Add sifted dry ingredients and mix 5 minutes until batter is smooth. Add nut and fruit mix to batter. Pour batter into a tube pan and bake 1 hour. Cool before turning out. Store a few days in plastic wrap for a moist and flavourful wreath on Christmas Eve.
8
5 eggs 2 cups (500 mL) sugar 3/4 cup (190 mL) pecans or hazelnuts, chopped 3/4 cup (190 mL) raisins 1 orange, peeled and chopped fine 2 1/2 cups (625 mL) flour 1/2 tsp. (2 mL) Salt 2 tsp. (10 mL) baking powder 1 cup (250 mL) butter 1 Tbsp. (15 mL) lemon zest 1 tsp. (5 mL) vanilla
Oplatek or Christmas Bread

Oplatek or Christmas Bread

Rate this recipe
3 Votes
8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5
    eggs
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    CALIBRE GROS, DOUZAINE

  • 2 cups
    (500 mL)
    sugar
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    Redpath Icing or Brown Sugar

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    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

    $1.99 ea.

    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

    REDPATH ICING OR BROWN SUGAR

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    1 kg SELECTED VARIETIES

  • 3/4 cup
    (190 mL)
    pecans or hazelnuts, chopped
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    GEFEN CHESTNUTS

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    SAVE 40¢
    GEFEN CHESTNUTS

    GEFEN CHESTNUTS

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    85 g Selected Varieties

    SAVE 40¢
    GEFEN CHESTNUTS

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    MÉLANGE DE NOIX BIOLOGIQUES PRANA | PRANA NUT MIX

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    454‑475 g, KRISPY KERNELS FRUITS SÉCHÉS‑NOIX 250 g, VOIR VARIÉTÉS EN MAGASIN

  • 3/4 cup
    (190 mL)
    raisins
  • 1
    orange, peeled and chopped fine
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    PRODUIT DE LA CALIFORNIE, GR 56

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    PRODUIT DE LA FLORIDE, GR 100

  • 2 1/2 cups
    (625 mL)
    flour
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    1 kg

  • 1/2 tsp.
    (2 mL)
    Salt
  • 2 tsp.
    (10 mL)
    baking powder
  • 1 cup
    (250 mL)
    butter
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    SALÉ, 250 g

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    125 g, VOIR VARIÉTÉS EN MAGASIN

  • 1 Tbsp.
    (15 mL)
    lemon zest
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    CITRONS | LEMONS

    5/ $2.99

    IMPORTÉS DE L'ARGENTINE ET/OU DE L'AFRIQUE DU SUD, GR 100

    LEMONS | CLEMENTINES

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    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    Clementines

    Clementines

    $3.99 ea.

    2 lb PRODUIT

    LEMONS | CLEMENTINES

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    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

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    LEMONS | CLEMENTINES

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    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

  • 1 tsp.
    (5 mL)
    vanilla
Imprimer ma sélection

Preparation

Pre-heat oven to 350°F / 190°C.

Beat eggs and sugar 5 minutes.

Mix in nuts, raisins and orange. Add 2 Tbsp. (30 mL) flour.

Sift remaining flour, salt and baking powder together.

Cream butter, mixing in lemon zest, vanilla and vodka.

Gradually add egg mixture, beating constantly.

Add sifted dry ingredients and mix 5 minutes until batter is smooth. Add nut and fruit mix to batter.

Pour batter into a tube pan and bake 1 hour.

Cool before turning out. Store a few days in plastic wrap for a moist and flavourful wreath on Christmas Eve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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