Stollen
Makes enough for: 1 stollen
Ingredients
for the dough
- 125 mls milk
- 125 mls water
- 60 mls melted butter
- 5 mls salt
- 60 mls fructose
- 600 g bread flour
- 1 orange, zest only
- 1 egg, lightly beaten
- 10 mls instant dried yeast
for the filling
- 125 mls raisins
- 60 mls crimson raisins
- 60 mls dried cherries
- 40 mls dried cranberries
- 60 mls slivered almonds
- 40 mls brandy
to make the stollen
- 40 mls melted butter
- 60 mls icing sugar
Method
for the dough
- Place ingredients into the bread maker and set on dough - bread
for the filling
- Soak the dried fruit and nuts in the brandy in a covered bowl for 2 hours
to make the stollen
- Turn the dough out and flatten to a 25cm x 25cm square
- Scatter the fruit and nuts on top
- Knead to incorporate
- Roll out to a 35cm x 20cm oval
- Fold in half lengthways
- Place on a lightly greased baking tray
- Brush on the melted butter
- Cover loosely with cling film and prove for an hour
- Preheat the oven to 180° Celsius
- Bake for 35 minutes
- Remove and cool on a wire rack
- When cool, dust with the icing sugar