Stollen

Recipe from: 11/1/1999 12:00:00 AM
Ingredients 17
Servings 0
Time 45 minutes plus risi

Ingredients

  • 70
    g
    currants
  • 100
    g
    sultanas
  • 70
    g
    glacé cherries, roughly chopped
  • 50
    g
    blanched almonds, roughly chopped
  • 70
    g
    mixed citrus peel
  • 1
    lemon, grated rind
  • 40
    ml
    dark rum
  • 375
    g
    white bread flour
  • 7
    g
    instant dried yeast
  • 125
    g
    cold butter
  • 70
    g
    castor sugar
  • 1
    ml
    salt
  • 125
    ml
    lukewarm milk
  • 30
    ml
    lukewarm water
  • 1
    large egg, lightly beaten
  • 50
    ml
    melted butter
  • icing sugar, to dust
 

Method

30‑40 minutes
 
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.
 

Read more on: bake  |  fruit
 

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