What do you need? 

For the dough:

500 g of wheat flour
250 ml (almond) milk
14 g yeast
40g Green Sweet Erythritol
125 g (vegetable) butter (at room temperature)
2 eggs
2 tsp cinnamon
125 g currants and raisins
60 g hazelnuts coarsely chopped
90 g almonds coarsely chopped
For the almond paste

1 egg
200 g almond flour
80g Green Sweet Erythritol
juice of half a lemon
1 tsp vanilla aroma

How to make 

1. Mix the milk together with the yeast and a teaspoon of Green Sweet Erythritol. Let it sit for about 10 minutes until the yeast is activated.
2. Meanwhile, sieve the flour and mix the rest of the Green Sweet Erythritol, salt and cinnamon through it.
3. Add the yeast mixture and 1 egg and knead into a smooth dough.
4. Once the dough is smooth and even, add the butter little by little and knead until the butter is absorbed. Then add the nuts, carobs and raisins and knead this through the dough. Not too long!
5. Place the dough in a clean bowl and cover with a damp tea towel. Let the dough rise for 1 hour or until doubled in volume.
6. Meanwhile, make the almond paste by mixing the ingredients together and kneading into 1 or 4 strands. Put this in the refrigerator for as long as possible.
7. For four small loaves, divide the dough into 4 equal parts after rising. If you want 1 loaf of bread, this is not necessary.
8. Roll out the dough into a large oval patch. Place the stalk of almond paste in the center of the bread. Make sure it is 0.5-1cm smaller than the dough on both sides.
9. Fold the dough over the almond paste and press the edges well.
10. Brush the dough with a beaten egg. And let the dough rise for about 30 minutes.
11. Heat the oven to about 190°C
12. Bake the bread for about 25 minutes until golden brown and done.

Source/photo: Kim van @verantwoordsnoepen