CHRISTMAS STOLLEN
As a
traditional German fruit cake with a deep history, it's no wonder that there
are as many variations of stollen as there are people who make it.
Ingredients
- 5 g salt
- 0.5 tsp vanilla extract
- 10 g easy-bake yeast
- 100 g caster sugar
- 50 g mixed peel
- 250 ml semi-skimmed milk
- 0.5 tsp almond extract
- 500 g strong white flour
- 150 g unsalted butter at room temperature
- 0.5 tsp ground cinnamon
- 25 g butter melted
- 280 g golden marzipan
- 70 g cherries and berries mix
- 25 g butter melted
- icing sugar for dusting
- 140 g dried mixed fruit
- 40 g dried cranberries
Instructions
First, place
the flour and sugar in a bowl, add the yeast on one side and the salt on the
other (to prevent the salt from killing the yeast).
Then, add
the soft butter, then about three-quarters of the milk and stir to mix.
Add the rest
of the milk and use your hands to form a ball of dough.
Place the
dough on a work surface sprinkled with flour and knead for 6-7 minutes until it
is elastic and smooth.
Place the
cinnamon, vanilla and almond extract and dried fruit on the dough and knead.
Once
everything is incorporated, put the dough back in a large bowl, cover with
cling film and leave to rise for 1 to 2 hours, until it doubles in volume.
Once raised,
roll the dough into a large rectangle on a work surface. Melt 25 g of butter
and spread it on top of the dough using a pastry brush.
Spread the
marzipan in a rectangle as long as the dough is large. Place it on top of the
dough. Roll the dough on the short side, enclosing the almond paste while you
roll.
Place the
dough with the seam down on a large baking sheet lined with parchment paper.
Cover with cling film and let rise for 1 hour, until the size doubles again.
Preheat your
oven to 170 degrees (fan). Once the dough has risen, bake for 1 to 1.5 hours or
until golden and well cooked. Tap the bottom and it should sound hollow if
done.
Remove from
oven, brush with melted butter using a pastry brush. Let cool and sprinkle with
icing sugar. Slice to serve. Happy Cooking Time.
