Christmas Stollen
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Active Dry Yeast1 large
Egg1 cup
White Sugar1 tbsp
Salt1 cup
Butter (softened)2.5 cups
Bread Flour1 cup
Currants1 cup
Sultana Raisins2 cup
Citron (diced candied)170 g
Marzipan1 tbsp
Sugar (confectioners')1 tsp
Ground CinnamonDirections:
1
In a small bowl, dissolve yeast in warm milk
2
Let stand until creamy, about 10 minutes
3
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well
4
Add the remaining flour, 1/4 cup at a time, stirring well after each addition
5
When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel
6
Continue kneading until smooth, about 8 minutes
7
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil
8
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour
9
Lightly grease a cookie sheet
10
Deflate the dough and turn it out onto a lightly floured surface
11
Roll the marzipan into a rope and place it in the center of the dough
12
Fold the dough over to cover it; pinch the seams together to seal
13
Place the loaf, seam side down, on the prepared baking sheet
14
Cover with a damp cloth and let rise until doubled in volume, about 40 minutes
15
Meanwhile, preheat oven to 350 degrees F (175 degrees C)
16
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown
17
Allow loaf to cool on a wire rack
18
Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon