Baking Recipes - Stollen Recipe

Ingredients

Serves 6

• 25 g/1 oz fresh yeast or 15 g/1/2 oz fast-action dried yeast

• 2 tablespoons warm water

• 75 g/3 oz caster sugar

• pinch of salt

• 6 tablespoons warm milk

• 2 tablespoons rum

• a few drops of almond extract

• 425 g/14 oz plain flour

• 1 egg, beaten

• 150 g/5 oz unsalted butter, softened

• 50 g/2 oz raisins

• 50 g/2 oz glace cherries, washed, dried and chopped

• 50 g/2 oz currants

• 25 g/1 oz angelica, chopped

• 50 g/2 oz chopped mixed peel

• 40 g/1 1/2 oz flaked almonds sifted

• icing sugar, to serve

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Method:

1. Blend the yeast in the warm water. Dissolve two-thirds of the sugar and the salt in the milk. Add the rum, almond extract and yeast liquid.

2. Sift the flour into a bowl, making a well in the centre. Add the yeast mixture, egg, half of the softened butter cut into small pieces, and the fruit and nuts. Mix to a soft dough and knead for 10 minutes by hand, or 4-5 minutes in a large electric mixer fitted with a 7rough hook.

3. Return the dough to the bowl, cover with a damp cloth and leave to rise in a warm place until doubled in size ­about 2 hours.

4. Knock back the dough and knead it until smooth, then roll it out on a lightly floured surface to a rectangle about 30 x 20 cm/12 x 8 inches.

5. Melt the remaining butter and brush it liberally over the dough, then sprinkle with the remaining caster sugar. Fold one long side over just beyond the centre, and then fold over the other long side to overlap the first piece well. Press lightly together and slightly taper the ends.

6. Place the loaf on a greased baking sheet, brush with melted butter and leave in a warm place until almost doubled in size.

7. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 45 minutes until well risen and browned. Cool on a wire rack. To serve, dredge heavily with sifted icing sugar and cut into fairly thin slices.