ingredients
500g strong white flour
1/2 tsp mixed spice
Good pinch freshly grated nutmeg
1/2 tsp ground cinnamon
1 level tsp salt
1 1/2 sachets fast action dried yeast
75g chopped almonds
150g melted butter
250ml warm milk
1/2 tsp natural almond extract
400g mixed dried fruit of your choice, I like raisins, sultanas, dried cranberries and chopped glaceĢ cherries and maybe a little mixed peel
250g marzipan
Melted butter and icing sugar for coating after baking
1. Sift the flour, spices and salt into a large mixing bowl.
2. Stir in the yeast.
3. Stir in the almonds.
4. Make a well in the centre of the dry ingredients and pour in the butter, milk and almond extract.
5. Stir well to begin to form a dough, then use your hands to knead the dough.
6. Keep kneading either in the bowl or on a lightly floured or oiled work surface for 8-10 minutes until it smooth and elastic.
7. Press the dough flat and sprinkle half of the fruit over, gradually knead the fruit into the dough.
8. Do this with the rest of the fruit and form a ball.
9. Place in an oiled or floured bowl cover and leave for at least an hour and half to rise, the dough takes longer than ordinary dough due to the weight of the fruit.
10. When the dough has doubled in size, roll out to a rectangle. Roll the marzipan into a long sausage measuring the longest length of your dough rectangle.
11. Place the marzipan on the dough about a third of the way from one edge. Flatten the marzipan a bit. Moisten the dough around the ends with a little milk. Roll the marzipan up in the dough and stick down the edge.
12. Place the stollen on a baking sheet lined with baking paper. Leave in a warmish place to rise for about 45 minutes.
13. Preheat the oven to 190C/ gas mark 5/ 375F and bake for 50 minutes to one hour.
14. When golden in colour transfer to a cooling rack and brush with melted butter generously. Dust with a light coating of icing sugar. Leave to cool.
15. Dust with icing sugar once more.
16. Serve sliced with butter if you prefer.
Stollen
A seasonal delight, traditionally a Christmas favourite, but I make it as soon as Autumn creeps into the garden.