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Stollen Recipe����Veg��CD� CBF��German��90mins plus proving
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A traditional Christmas Stollen
cake recipe from Germany
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Makes 1���
Cold��Vegetarian�
Fruit�
Sweet Bread� Baked� Fayre� Germany� Europe
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Ingredients:
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1 tbsp Active Dried Yeast
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150ml/5fl.oz. Warm Milk
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1 Egg
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75g/3oz Sugar
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1 teasp Salt
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75g/3oz Softened Butter
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350g/12oz Strong White Flour
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50g/2oz Sultanas
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50g/2oz Currants
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50g/2oz Glace Cherries, quartered
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150g/5oz Candied Citrus Peel
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175g/6oz Almond
Paste (Marzipan)
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Icing Sugar
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Ground Cinnamon
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Instructions
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1.
Place the warm milk in a large bowl and sprinkle over the yeast to dissolve.
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2.
Add the egg,� sugar, salt, butter
and� 225g/8oz of the flour and beat
well with a wooden
spoon.
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3.
Add the remaining flour, a little at a time, beating well after each addition.
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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.
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5.
Place the fruit dough in a clean, lightly oiled bowl, cover and leave in a warm place
until doubled in size.
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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.
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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.
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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.
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9.
Preheat the oven to 180C, 350F, Gas mark 4.
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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.
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11.
Cool on a wire rack.
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12. To
serve - transfer to a serving platter and dust with icing sugar and cinnamon.
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Traditionally
served at Christmas and festive times.
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