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Stollen
(from Germany )

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Ingredients

Metric

75g sultanas 75g raisins 25g flaked almonds, toasted 25g glacé cherries, halved 50g candied lemon peel, chopped grated rind of 1 lemon 25ml rum or brandy 450g plain flour pinch of salt 1/4 teaspoon ground mace or grated nutmeg 25g fresh yeast or 15g dried yeast 50ml warm milk 100ml warm water 50g sugar 100g butter, softened approx. 40g butter, melted

Christmas Decoration: mixed candied fruits, slices of orange, lemon and citron peel, glacé cherries and icing sugar, sifted

To Glaze: 4 tablespoons sugar 4 tablespoons water

Imperial / American

3oz sultanas 3oz raisins 1oz flaked almonds, toasted 1oz glacé cherries, halved 2oz candied lemon peel, chopped grated rind of 1 lemon 1 fl oz rum or brandy 1lb plain flour pinch of salt 1/4 teaspoon ground mace or grated nutmeg 1oz fresh yeast or 1/2oz dried yeast 2 fl oz warm milk 4 fl oz warm water 2oz sugar 4oz butter, softened approx. 1 1/2oz butter, melted

Christmas Decoration: mixed candied fruits, slices of orange, lemon and citron peel, glacé cherries and icing sugar, sifted

To Glaze: 4 tablespoons sugar 4 tablespoons water

Method

Put the fruit, nuts, peel and grated lemon rind in a bowl and pour over the rum or brandy. Leave to soak, preferably overnight, until the spirit is absorbed. Sift the flour, salt and spice into a warm mixing bowl. Mix the yeast with the warm milk and water and a teaspoon of the sugar, sprinkle with flour and leave in a warm place until the crust cracks.

Stir the yeast mixture into the flour with the remaining sugar and mix into a dough. Beat in the softened butter. Turn the dough on to a floured board and knead for 10 minutes until smooth and no longer sticky.

Cover the dough and leave in a warm place for 30 minutes or until doubled in bulk. Knock it back, and work in the fruit, one-third at a time. Do this quickly or the dough will discolour. Shape into an oval. Roll out to about 2.5 cm/1 inch thick. Make a dent lengthwise with the rolling pin, slightly off centre. Fold over on to the wide side so the bottom edge of the dough extends beyond the top and press down.

Place the Stollen on a greased baking sheet, cover and leave in a warm place to prove for about 20 minutes or until puffy. Brush with melted butter and bake in a preheated hot oven at 230°C / 450°F / Gas Mark 8 for 30 minutes. Reduce the heat to 200°C / 400°F / Gas Mark 6 and continue baking for a further 20 to 30 minutes. A skewer inserted will come out clean when the Stollen is cooked. Meanwhile dissolve the sugar in the water for the glaze. While the Stollen is still hot, brush with the sugar glaze. When decorating for Christmas, arrange mixed candied fruits on top of the Stollen and brush again with the sugar glaze or cover the top generously with sifted icing sugar. Stollen keeps well and can also be sliced and toasted.