Stollen hearts

Name: Stollen hearts
Yield: 4 servings
Cuisine: Bake
Ingredients: 80.00 g butter; 500.00 g flour cake; 250.00 ml castor sugar; salt just a pinch; 3.00 g Superbake Instant Yeast; 250.00 g mixed dried fruit; 40.00 g mixed citrus peel; 30.00 g almonds; 60.00 g glacé cherries; 1.00 eggs beaten; 250.00 ml milk; 800.00 g marzipan; icing sugar for dusting; cherries maraschino, with stalks; glacé fruit to garnish; 4.00 cardboard boxes, tissue paper

4 servings

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By Food24 November 03 2009

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Ingredients (16)

80.00 g	butter
500.00 g	flour — cake
250.00 ml	castor sugar
	salt — just a pinch
3.00 g	Superbake Instant Yeast
250.00 g	mixed dried fruit
40.00 g	mixed citrus peel
30.00 g	almonds
60.00 g	glacé cherries
1.00	eggs — beaten
250.00 ml	milk
800.00 g	marzipan
	icing sugar — for dusting
	cherries — maraschino, with stalks
	glacé fruit — to garnish
4.00	cardboard boxes, tissue paper

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Method:

Preheat oven to 190 ºC. In a large bowl rub butter, flour, castor sugar and salt together. Stir in yeast, dried fruit (which has been soaked in 30 ml (2 tbsp) kirsch, brandy or orange juice), candied peel, almonds, glacé cherries and egg. Warm milk and add to mixture. Knead well to form a dough. Place in a greased bowl, cover with a damp tea towel and allow to rise in a warm place for about 2 hours.
Makes 4 small cakes.