Stollen Recipe    Veg  CD  CBF  German  90mins plus proving

A traditional Christmas Stollen cake recipe from Germany

Makes 1    Cold  Vegetarian  Fruit  Sweet Bread  Baked  Fayre  Germany  Europe

Ingredients:

   1 tbsp Active Dried Yeast

   150ml/5fl.oz. Warm Milk

   1 Egg

   75g/3oz Sugar

   1 teasp Salt

   75g/3oz Softened Butter

   350g/12oz Strong White Flour

   50g/2oz Sultanas

   50g/2oz Currants

   50g/2oz Glace Cherries, quartered

   150g/5oz Candied Citrus Peel

   175g/6oz Almond Paste (Marzipan)

   Icing Sugar

   Ground Cinnamon

Instructions

1. Place the warm milk in a large bowl and sprinkle over the yeast to dissolve.

2. Add the egg,  sugar, salt, butter and  225g/8oz of the flour and beat well with a wooden spoon.

3. Add the remaining flour, a little at a time, beating well after each addition.

4. Add the sultanas, currants, glace cherries and peel and continue to beat until the dough begins to pull together, then turn it  onto a floured work surface and knead well.

5. Place the fruit dough in a clean, lightly oiled bowl, cover and leave in a warm place until doubled in size.

6. Lightly grease a baking sheet. Turn the dough  onto a lightly floured surface punch down, knead again then roll out to about 25cm/10 square.

7. Shape the marzipan into a roll the same length as the dough, place it in the centre of the dough, flatten slightly then fold the dough over to cover it and pinch the seams together to seal.

8. Place the loaf, seam side down, on the  baking sheet, cover with a damp cloth and place in a warm place to rise  for about 40 minutes, until doubled in size.

9. Preheat the oven to 180C, 350F, Gas mark 4.

10.  Uncover the roll and bake for 10 minutes, then reduce the heat to 150C, 300F, Gas Mark 2 and continue to bake for a further 30 to 40 minutes, or until golden brown.

11. Cool on a wire rack.

12. To serve - transfer to a serving platter and dust with icing sugar and cinnamon.

Traditionally served at Christmas and festive times.

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