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|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|
|250 g||blanched almonds, chopped|
|100 g||candied lemon peel, finely chopped|
|100 g||candied orange peel, finely chopped|
|200 g||caster sugar|
|2 tbsp||unsalted butter, melted, to glaze|
|icing sugar, for dusting|
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.
ca. 2 hrs 30 min
Grade of difficulty:
Calories per portion:
Reference: Stollen recipe
Recipe type: xarchivex
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