ingredients
makes 2, each 12 slices
3 oz fresh yeast, crumbled, or 1 1/2 oz ordinary dried yeast
1 1/2 lb white bread flour, warmed, plus extra to dust
1/2 tsp ground coriander
1/4 tsp freshly grated nutmeg
100 g (3 1/2 oz) caster sugar
2 mediums egg, beaten
1 cup pack butter, very soft
vegetable oil, to oil
2 cups raisins
3/4 cup currants
2 cups mixed candied peel, finely chopped
4 tbsp rum
grated zest of 1 large lemon
1 cup blanched almonds, roughly chopped
1 tsp salt
1/2 pound almond paste, or 1/2 pound marzipan ready-made white marzipan
TO FINISH
1 1/8 cup sweet butter, melted, to brush
1/2 cup Confectioner’s sugar, sifted
method
1. Mix the yeast with 1/4 pint warm water. Sift the flour and spices into a warmed bowl, make a well in the middle, pour in the yeast mixture and sprinkle with a little flour from the sides. Leave for 15 minutes or until the yeast bubbles.
2. Mix the sugar and eggs together in another bowl, then pour into the flour. Add the butter and mix everything together until a rough dough forms. Turn on to a lightly floured surface and knead for about 5 minutes until smooth.
3. Put the dough into a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 2 hours or until doubled in size. In the meantime, put the raisins, currants and mixed peel in a bowl, add the rum, cover and put to one side to macerate.
4. Turn the dough out on to a lightly floured surface and stretch into a rough rectangle, about 14 x 10 inches. Tip the macerated fruit into the middle, add the lemon zest, chopped almonds and salt, then knead until the fruit and nuts are incorporated. Cut the dough in half.
5. Cut the almond paste in half and roll each piece to a sausage, 10 inches long.
6. Shape the dough into two ovals, each about 12 inches long. Press a rolling pin lengthways down the middle of each to make a trough and lay the almond paste in the trough. Fold the dough over the almond paste, then put both stollens on a baking sheet. Cover with clingfilm and a clean tea-towel, and leave to rise for 1 hour.
7. Bake at 180°C (160°C fan oven) for 35 - 45 minutes or until the stollens sound hollow when tapped on the base. Transfer to a wire rack to cool. After 15 minutes, brush generously with the melted butter, using it all up. Dust heavily with the Confectioner’s sugar just before serving.
|
|
