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Stollen
Stollen
0 Likes
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
German Christmas sweet bread, a delightful treat anytime.
Ingredients:
  • 250ml (1 cup) warm milk
  • 55g (1/4 cup) caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 600g (4 cups) Bread & Pizza Flour
  • 100g (2/3 cup) slivered almonds
  • 95g (1/2 cup) raisins
  • 80g (1/2 cup) currants
  • 50g (1/4 cup) mixed peel
  • 20.00 ml grated lemon rind
  • 2.50 gm ground nutmeg
  • 0.60 gm salt
  • 40.00 ml rum
  • 1 egg, lightly whisked
  • Vegetable oil, to grease
  • 1 egg white
  • 250g pure icing sugar, sifted
  • 21.00 gm fresh lemon juice
Instructions:
  • In a bowl, mix together the milk, sugar, and yeast. Let it rest in a cozy, draft-free spot for 10 minutes until it becomes foamy.
  • In a bowl, mix together flour, almonds, raisins, currants, mixed peel, lemon rind, nutmeg, and salt. Create a well in the center and add yeast mixture, butter, rum, and egg. Stir with a wooden spoon until combined, then use your hands to form dough in the bowl.
  • Transfer the dough onto a lightly floured surface, knead for 10-15 minutes until smooth and elastic. Grease a bowl with oil and place the dough inside. Cover with plastic wrap and let it rise in a warm, draft-free place for 1 hour until doubled in size.
  • - Preheat the oven to 200°C and lightly grease a baking tray with oil. - Use your fist to punch down the centre of the dough, then transfer it to a lightly floured surface and knead for 5 minutes until elastic and back to its original size. - Shape the dough into a 35cm oval log and place it on the prepared tray. Cover and let it prove in a warm, draught-free place for 30 minutes or until doubled in size.
  • Bake at 200°C for 20 minutes until golden brown. Lower the oven temperature to 180°C and continue baking for another 15 minutes. Transfer to a wire rack to cool completely.
  • In a bowl, vigorously whisk the egg white until frothy. Slowly incorporate the icing sugar until well combined. Mix in the lemon juice until fully incorporated.
  • Drizzle the icing over the stollen, letting it cascade down the sides. Let it rest for 20 minutes to firm up. Enjoy!

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