Stollen recipe
Stollen recipe
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Ingredients
| 1 kg | plain flour |
| 3 tbsp | active dried yeast |
| 1 pinch(es) | caster sugar |
| 1 tbsp | lukewarm milk |
| 375 ml | lukewarm milk |
| 250 g | unsalted butter |
| 200 g | sultanas |
| 250 g | blanched almonds, chopped |
| 100 g | candied lemon peel, finely chopped |
| 100 g | candied orange peel, finely chopped |
| ½ tsp | salt |
| 200 g | caster sugar |
| 2 | egg yolks |
| 2 tbsp | unsalted butter, melted, to glaze |
| icing sugar, for dusting |
Instructions
Place the flour in a large bowl, sprinkle over the yeast and a little sugar, and add a tbsp of warm milk. Allow to stand in a warm place for an hour while loosely covered.
Heat the butter and milk in a saucepan over low heat and warm until the butter melts.
In a large bowl combine the yeast mixture, butter mixture, nuts, peel, salt, sugar and egg yolks. Mix until a soft dough forms and then mix in the sultanas. Cover bowl and allow to stand for an hour until doubled in size.
Preheat oven to Gas Mark ½, 130°C, 250°F.
Turn out to a lightly floured surface and shape to a loaf. Place on a baking sheet and bake for about 30 minutes.
When baked, and while still hot, brush with melted butter and dredge with icing sugar.
Preparation time:
ca. 2 hrs 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Stollen recipe
Recipe type: xarchivex
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