Spiced Stollen Recipe
Summary
MethodCooled
Ingredients
| 175 g. / 6 oz. castor sugar | ||
| 25 g. / 1 oz. yeast | ||
| 200 ml. / 7 fl. oz. tepid milk | ||
| 450 g. / 1 lb. flour | ||
| 5 ml. / 1 teaspoon ground cinnamon | ||
| 5 ml. / 1 teaspoon ground allspice | ||
| Eggs | 2 , beaten | |
| 125 g. / 4 oz. chopped mixed peel | ||
| 125 g. / 4 oz. sultanas | ||
| 75 g. / 3 oz. walnuts, chopped | ||
| Icing | ||
| 25 g. / 1 oz. butter, melted | ||
| 15 ml. / 1 tablespoon lemon juice | ||
| 2.5 ml. / 1/2 teaspoon vanilla essence | ||
| 225 g. / 8 oz. icing sugar | ||
Directions
Mix 5 ml./ 1 teaspoon of sugar, the yeast and 30 ml./ 2 tablespoons of tepid milk to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and spices into a large bowl.
Add the yeast mixture, the remaining sugar, the remaining milk and the eggs and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Knead in the mixed peel, sultanas and walnuts until they are distributed throughout the dough.
Shape the dough into an oval and put it on a well-greased baking sheet.
Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 10 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue to bake for a further 35 minutes.
Cool on a wire rack.
To make the icing, beat the butter, lemon juice and vanilla together.
Gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
When the bread is cool, generously spread the icing over the top and sides.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and spices into a large bowl.
Add the yeast mixture, the remaining sugar, the remaining milk and the eggs and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Knead in the mixed peel, sultanas and walnuts until they are distributed throughout the dough.
Shape the dough into an oval and put it on a well-greased baking sheet.
Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 10 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue to bake for a further 35 minutes.
Cool on a wire rack.
To make the icing, beat the butter, lemon juice and vanilla together.
Gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
When the bread is cool, generously spread the icing over the top and sides.
Chef
