Stollen Or German Fruit Bread Recipe
Ingredients
| 15 g/1/2 oz fresh yeast | ||
| Lukewarm water | 1 Tablespoon | |
| 175 ml/6 fl oz milk | ||
| 125 g/4 oz butter | ||
| 500 g/1 lb flour | ||
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground mace | 1/4 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| 185 g/6 oz sugar | ||
| 2 eggs, lightly beaten | ||
| 175 g/6 oz candied peel, chopped | ||
| 75 g/3 oz sultanas | ||
| 65 g/2 1/2 oz walnuts, chopped | ||
| Icing | ||
| 25 g/1 oz butter, melted | ||
| 250 g/8 oz icing sugar | ||
| Water | 2 Tablespoon | |
| Vanilla essence | 1/4 Teaspoon | |
| Decoration | ||
| Walnut halves | 16 | |
Directions
Mash the yeast and water to a paste and set aside in a warm, draught-free place until the mixture is frothy.
Meanwhile, scald the milk.
Remove from the heat and add the butter.
When it has melted, set aside to cool to lukewarm.
Sift the flour, salt and spices into a mixing bowl.
Make a well in the centre and add the sugar, yeast mixture, milk mixture and eggs.
Mix well, gradually drawing the flour into the liquid.
Turn the dough out of the bowl and knead for 10 minutes or until it is smooth and elastic.
Return to a greased bowl and leave to rise in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
Knock back the dough and knead for 4 minutes.
Knead in the candied peel, sultanas and walnuts to distribute them evenly.
Shape the dough into a rounded crescent and place on a greased baking sheet.
Leave in a warm place for 30 to 45 minutes to rise.
Bake in a fairly hot oven (200cC/400°F or Gas Mark 6) for 15 minutes.
Reduce the temperature to moderate (180°C/350°F or Gas Mark 4) and continue baking for 30 minutes.
To test if the stollen is cooked, rap the bottom with your knuckles: it should sound hollow like a drum.
Allow to cool on a wire rack.
To make the icing, beat all the ingredients together until the mixture is smooth.
Spread the icing over the top of the stollen and allow it to drip down the sides.
Decorate the top with the walnut halves.
Meanwhile, scald the milk.
Remove from the heat and add the butter.
When it has melted, set aside to cool to lukewarm.
Sift the flour, salt and spices into a mixing bowl.
Make a well in the centre and add the sugar, yeast mixture, milk mixture and eggs.
Mix well, gradually drawing the flour into the liquid.
Turn the dough out of the bowl and knead for 10 minutes or until it is smooth and elastic.
Return to a greased bowl and leave to rise in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
Knock back the dough and knead for 4 minutes.
Knead in the candied peel, sultanas and walnuts to distribute them evenly.
Shape the dough into a rounded crescent and place on a greased baking sheet.
Leave in a warm place for 30 to 45 minutes to rise.
Bake in a fairly hot oven (200cC/400°F or Gas Mark 6) for 15 minutes.
Reduce the temperature to moderate (180°C/350°F or Gas Mark 4) and continue baking for 30 minutes.
To test if the stollen is cooked, rap the bottom with your knuckles: it should sound hollow like a drum.
Allow to cool on a wire rack.
To make the icing, beat all the ingredients together until the mixture is smooth.
Spread the icing over the top of the stollen and allow it to drip down the sides.
Decorate the top with the walnut halves.
Chef
