- Christmas Stollen.jpg (51.69 KiB) Viewed 146 times
Takes: 50 - 55 minutes (plus proving and cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 225g strong white flour, plus extra for dusting
- 7g packet fast-action dried yeast
- 75g very soft butter
- ½ tsp grated nutmeg
- 2 eggs
- 100ml milk
- Oil, for greasing
- 55g caster sugar
- Zest of 1 lemon
- 175g mixed dried fruit of your choice (e.g. raisins, sultanas)
- 175g marzipan
- Icing sugar, to dust
Method
1. Cut a piece of non-stick baking paper to a rectangle that measures about 30cm × 17cm.
2. Measure the flour, yeast, butter and nutmeg into a large mixing bowl.
3. Crack one of the eggs into a jug and beat well. Add the milk and stir together.
4. Pour the egg and milk mixture into the bowl with the dry ingredients and mix together by hand, or in a free-standing mixer using a dough hook, until the dough has come together.
5. Tip out onto a lightly floured work surface and knead by hand for 10 minutes, or in the mixer for 5 minutes on a low speed, until the dough is soft, smooth and shiny. A slightly wet dough is best.
6. Place the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for at least 2 hours, or until the dough has doubled in size and is light and puffy.
7. Tip the dough out onto a lightly floured work surface and knock back by hand, or in the mixer, then knead in the caster sugar, lemon zest and fruit until it is evenly distributed. Place the dough on the prepared non-stick baking paper and roll out to fit the rectangle.
8. Roll the marzipan to a long sausage shape the same length as the dough. Lay the marzipan down one long side and roll up like a Swiss roll. Seal the edges by tucking the dough under and mould the roll into a long, thin loaf. Slide the paper and stollen onto a baking sheet, then cover with cling film or a large poly bag. Tie the ends so the bag creates a warm atmosphere. Leave to prove a second time in a warm place for about 30 – 45 minutes, or until it has doubled in size again.
9. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
10. Remove the bag or cling film and discard. Beat the second egg and use it to glaze the surface of the stollen. Bake in the preheated oven for about 20 – 25 minutes, until light golden brown and the stollen sounds hollow when tapped underneath (check after 15 minutes, you may need to cover with foil, if the top is getting too brown).
11. Leave to cool on a wire rack, then dust heavily with icing sugar to serve.
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