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|Servings||14 inch cake|
Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas.
- 2oz/50g seedless raisins
- 2oz/50g currants
- 2oz/50g candied citrus peel
- 2oz/50g halved maraschino cherries
- 4 tablespoons dark rum or brandy
- ¾ oz/20g yeast
- 3oz/75g sugar
- 1½ tablespoons warm water
- 1 lb/450g plain flour (or all-purpose flour)
- 1½oz/40g chopped almonds
- 5 fl oz/150ml milk
- grated rind ½ lemon
- ¼ teaspoon salt
- 1 egg, well beaten
- 5oz/150g butter, 3oz/100g diced and softened, 2oz/50g melted
- ½oz/15g icing sugar
- 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.