Stollen

Ideas
0 serving Prep: 45 mins, Cooking: 40 mins
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Fruit

By Food24 November 03 2009
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Ingredients (17)

70.00 g currants
100.00 g sultanas
70.00 g glacé cherries — chopped
50.00 g almonds — blanched, chopped
70.00 g mixed citrus peel
1.00 lemon — zest only
40.00 ml rum — dark
375.00 g flour — white bread
7.00 g Superbake Instant Yeast
125.00 g butter — cold
70.00 g castor sugar
1.00 ml salt
125.00 ml milk — lukewarm
30.00 ml water — lukewarm
1.00 eggs — large, lightly beaten
50.00 ml butter — melted
icing sugar — to dust
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Method:

Combine fruit, nuts, peel and rind in a bowl and mix in rum.
Place flour and yeast in a large bowl. Rub in butter with your fingertips. Add sugar and salt and mix well.
Make a well in centre and pour in the warm milk, water and egg. Mix well to form a soft dough. Turn onto a floured surface and knead for 10 minutes until smooth and elastic.
Roll into a ball and place in a bowl. Cover with a damp cloth and leave in a warm place to rise until doubled in size.
Knead dough again and work in the fruit and nut mixture.
Shape into an oval shape about 30 x 20 cm in size. Brush surface with melted butter. Fold dough over itself lengthways, not quite in half. Press edges lightly to seal.
Place on a greased baking tray. Set aside to rise again until doubled in size.
Bake in preheated 180 °C oven for 30-40 minutes until golden. (If bread is browning too quickly, cover with aluminium foil after 15 minutes.)
Allow to cool on a wire rack.
Dust with sifted icing sugar and serve sliced.
Makes one loaf.



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