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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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