Stollen -

 
















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Stollen

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Ingredients

400 g (14 oz) strong plain flour, sifted
½ teaspoon mixed spice
Pinch of salt
50 g (2 oz) caster sugar
140 g (5 ½ oz) butter
2 x 6 g ( ¼ oz) sachets fast-action dried yeast
1 egg
170 ml (6 fl oz) hand-hot milk
50 g (2 oz) raisins
50 g (2 oz) glacé cherries, quartered
50 g (2 oz) candied mixed peel, roughly chopped
225 g (8 oz) white almond paste
50 g (2 oz) icing sugar

Details

Serves: 12


Method

1 Put the flour, spice, salt, caster sugar and 125 g (5 oz) of the butter in a large bowl. Rub together until the mixture resembles fine breadcrumbs. Stir in the yeast, then make a well in the centre.


2 Beat the egg and milk together, then stir into the flour mixture. Mix to a soft dough, then knead on a floured surface for 5 minutes.


3 Knead in the fruit and candied peel. Put the dough into a bowl, cover with a clean damp cloth and leave in a warm place for 1 hour, or until doubled in size.


4 Turn out on to a lightly floured surface and roll out to a 30 x 25 cm (12 x 10 inch) rectangle. Knead the almond paste until it is soft and roll into a 30 cm (12 inch) sausage. Place in the centre of the dough.


5 Wrap the dough around the almond paste and seal with water. Place on a greased baking sheet, seam side down, and place in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 35 minutes.


6 Melt the remaining butter and brush over the cake. Dust thickly with icing sugar. Keep for up to 2 weeks, wrapped in foil. Before slicing, dust again with icing sugar.

PREPARATION TIME: 25 MINUTES, PLUS 1 HOUR PROVING TIME
COOKING TIME: 35 MINUTES
OVEN TEMPERATURE: 190˚C (375˚F), GAS MARK 5

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