Christmas Stollen Recipe

Method

• ETAPE 1

  Preheat the oven to 180'C.
  
  In a small bowl, dissolve yeast in warm milk. Allow to stand for about 10 minutes or until creamy.

• ETAPE 2

  In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour. Mix well. Add the remaining flour, a little at a time, stirring well after each addition.

• ETAPE 3

  When the dough has begun to pull together, turn out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.

• ETAPE 4

  Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and leave to rise for about 1 hour in a warm place until doubled in volume.

• ETAPE 5

  Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it and pinch the seams together to seal.

• ETAPE 6

  Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and allow to rise for about 40 minutes until doubled in volume.

• ETAPE 7

  Bake in the preheated oven for 10 minutes, then reduce heat to 150'C and bake for a further 30 minutes.
  Sprinkle some caster sugar and the flaked almonds over the top and bake for a further 10 minutes until golden brown.

• ETAPE 8

  Allow the loaf to cool on a wire cooling rack. Once completely cooled dust the cooled loaf with icing sugar and ground cinnamon.