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Stollen
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Indulge in our festive stollen bursting with dried fruits and nuts.
Ingredients:
515.00 gm lukewarm milk
10.00 gm caster sugar, plus 1/3 cup extra
2 tsp dried yeast (1 sachet)
750.00 ml plain flour
2.50 gm mixed spice
100g butter
4.40 gm vanilla essence
250.00 ml raisins
250.00 ml currants
250.00 ml mixed peel
250.00 ml sliveredalmonds
Icing sugar, to dust
Instructions:
In a jug, mix milk, sugar, and yeast. Let it sit for 10 minutes until frothy. In a large mixing bowl, sift flour and spice, then stir in additional caster sugar. Create a well in the center.
Combine milk mixture, butter, egg, and vanilla essence with dry ingredients using a wooden spoon. Use your hands to gather the dough and transfer it onto a lightly floured work surface. Knead for 10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 180C (160C fan). Line a large baking tray with baking paper. Transfer the dough to a work surface and gently press it out to a 2cm thickness. Sprinkle the fruit and almonds on top, then lightly knead to incorporate.
Divide the dough in half and roll each portion into a 28cm x 18cm oval shape using a rolling pin. Roll one portion into a log shape, place on the tray, and repeat with the other portion, making sure to leave space between them. Bake for 30 minutes or until golden brown and hollow-sounding when tapped. Cool on a wire rack and generously dust with icing sugar.