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|Servings||14 inch cake|
Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas.
Ingredients[edit | edit source]
Ingredient Volumetric Grams Baker's % Seedless raisins 2 ounces 57 12.6% Currants 2 ounces 57 12.6% Candied citrus peel 2 ounces 57 12.6% Halved maraschino cherries 2 ounces 57 12.6% Dark rum or brandy 4 tablespoons 60 13.2% Yeast ¾ ounce 21 4.6% Sugar 3 ounces 85 18.7% Warm water 1½ tablespoons 23 5.1% Plain flour (or all-purpose flour) 1 pound 454 100% Chopped almonds 1½ ounces 43 9.5% milk 5 fluid ounces 148 32.6% Grated rind lemon ½ 10 2.2% Salt ¼ teaspoon 1 0.2% Egg, well beaten 1 60 13.2% Butter, 3oz/85g diced and softened, 2oz/57g melted 5 ounces 142 31.3% Icing sugar ½ ounce 14 3.1% Formula 1289 283.9%
Procedure[edit | edit source]
- Put the raisins, currents, citrus peel and cherries in a bowl with the rum/brandy and leave them to soak for at least one hour.
- In a small bowl, stir the yeast and one teaspoon of the sugar into the water. Leave this for five minutes for fresh yeast and fifteen minutes for dried yeast.
- Sprinkle 1½ tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed.
- Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind.
- Place all but 2 oz/50g of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly.
- Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter.
- Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky.
- Gradually add the fruit and almonds whilst continuing to knead the dough.
- Clean the large bowl and brush the inside with one tablespoon of the melted butter.
- Brush the top of the dough with another two tablespoons of the melted butter and place it in the bowl.
- Cover the dough with a clean cloth and leave it for two hours, or until it has doubled in size.
- Punch down the dough and leave it to rest for ten minutes.
- Roll the dough into a rectangle 12 x 8 ins (30 x 20 cms) and brush it with the remaining melted butter.
- Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place.
- Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3½ ins (9cm) wide and 14 ins (35cm) long.
- Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size.
- Pre-heat the oven to 375°F/190°C.
- Bake the Stollen for 45 minutes or until it is brown and crusty.
- Allow the Stollen to cool and then sift the icing sugar over the top.