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  • 200 ml milk
  • 50 g butter
  • 350 g strong untreated white bread organic flour
  • 35 g light brown sugar
  • 1 tsp sea salt
  • 2 tsp organic dried yeast
  • 100 g mixed dried fruit
  • 25 g chopped candied peel

For almond paste

  • 65 g ground almonds
  • 50 g light brown sugar
  • 1 beaten egg


Firstly pour about half the milk into the pan with butter and heat gently. When the milk is just melted add the rest of the cold milk. Pour it into the bread pan.

Add about half of the flour, then add the sugar followed by the rest of the flour.

Put the salt in one corner of the bread pan. The salt must not be in contact with yeast.

Make a shallow dip in the flour and add the yeast.

Put the dried fruit in automatic dispenser. If you do not have a dispenser add the dried fruit halfway through the kneading time or when the machine beeps.

Set to the dough setting - basic raisin - and press start.

When the cycle is complete put the dough on floured surface and punch down to deflate. Cover with a tea towel and leave to rest for 5 minutes.

At the meantime make your almond paste: simply stir sugar, grated almonds and egg together.

Roll the dough into a rectangle 25x30 cm. Make gently a thick saussage shape roll from almond paste and place it in the middle of the rectangle. Fold over the short edges and then fold over the longer edges as you can see in the pictures below.

Place on baking non stick paper with the join facing down.

Pour a teaspoon of olive oil into your hand and spread it over the strudel. Cover with clingfilm and leave in a warm place for about 45 minutes.

Preheat oven to 180 degree of Celsius or gas 4. Bake for 35-40 minutes until golden brown.

Transfer to wire rack to cool and dust generously with icing sugar.

Slice your loaf gently and enjoy with a nice cup of tea!