At Christmas time inAustriathey traditionally serve something called stollen, it is a rich, fruity yeast bread filled with marzipan and topped with a light glacé icing. It is so good it is worth making two and freezing one. Packed with dried fruit and filled with a marzipan surprise! Perfect food gift for Christmas.
450 grams Strong White Bread Flour
1 tsp Salt
50 grams Golden Caster Sugar
1 tsp Cinnamon
1 sachet Easy Bake Yeast 1 x7g sachet
50 grams Sultanas
50 grams Currants
50 grams Glace Cherries halved
25 grams Cut mixed peel
1 Egg beaten
125 ml Milk warm
150 grams Marzipan
Icing Sugar For dusting
How to make Stollen
- Grease a baking sheet and set aside.
- In a large bowl sift in the flour and add salt, sugar and spice.
- Then blend in the yeast and all the dried fruits.
- Make a well in the centre and add the beaten egg and enough warm milk to form a soft dough.
- Turn the dough out on to a lightly floured surface and knead until smooth and elastic. This can take up to 10 minutes. If using a mixer with a dough hook mix for 5 minutes.
- Roll the dough on a lightly floured surface then shape into a rectangle about 22cm x 12cm x 2.5 cm thick.
- Roll the marzipan into a long sausage, just a little shorter than the length of the dough rectangle.
- Place the marzipan log along the centre of the dough, fold the dough over almost in half to enclose it and press the edges firmly to seal.
- Transfer to the prepared baking sheet, cover and leave to rise until doubled in size. This can take about 45 - 60 minutes.
- Meanwhile preheat the oven to 180°C/350°F/Gas Mark 4.
- Bake for around 35-45minutes until golden and the base of the stollen sounds hollow when tapped.
- Transfer to a rack to cool.
- Dust with icing sugar.