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|Yield||14 inch cake|
Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas.
Ingredients[edit | edit source]
|Seedless raisins||2 oz (57 g)||12.6%|
|Currants||2 oz (57 g)||12.6%|
|Candied citrus peel||2 oz (57 g)||12.6%|
|Halved maraschino cherries||2 oz (57 g)||12.6%|
|Dark rum or brandy||4 tbsp||60 g||13.2%|
|Yeast||¾ oz (21 g)||4.6%|
|Sugar||3 oz (85 g)||18.7%|
|Warm water||1½ tbsp||23 g||5.1%|
|Plain flour (or all-purpose flour)||1 pound (454 g)||100%|
|Chopped almonds||1½ oz (43 g)||9.5%|
|milk||5 fluid ounces||148 g||32.6%|
|Grated lemon zest||½||10 g||2.2%|
|Salt||¼ tsp||1 g||0.2%|
|Egg, well beaten||1 ea.||60 g||13.2%|
|Butter, diced and softened||3 oz (85 g)|
|Butter, melted||2 oz (57 g)|
|Icing sugar||½ oz (14 g)||3.1%|
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 1 hour.
- In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Leave this for 5 minutes for fresh yeast and 15 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 (50 g) 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 1 tablespoon of the melted butter.
- Brush the top of the dough with another 2 tablespoons of the melted butter and place it in the bowl.
- Cover the dough with a clean cloth and leave it for 2 hours, or until it has doubled in size.
- Punch down the dough and leave it to rest for 10 minutes.
- Roll the dough into a rectangle measuring 12 x 8 inches (30 x 20 cm), 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 inches (9 cm) wide and 14 inches (35 cm) 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.
- Preheat 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.