Ingredients
Method
- Put the flour and sugar in a large bowl
- Add the yeast on one side of the bowl and the salt on the other
- Add the softened butter and 200ml of the milk and stir together
- Add the remaining milk and knead well on a generously floured surface for 6-7 minutes, until smooth and pliable
- Mix together the nutmeg, cloves, vanilla and almond extracts, almonds, dried fruit and mixed peel in a bowl
- Add the dough on top and knead from the outside into the centre
- Cover the bowl with cling film and leave to rise for 1 hour
- Knock back the dough on a floured surface
- Roll out to a rectangle about 30cm x 25cm
- Roll the marzipan into a sausage shape the length of the dough
- Place the marzipan in the centre of the dough
- Fold the dough over the marzipan and seal the edges
- Place on a lined baking tray, cover and leave to prove for 30 minutes
- Preheat the oven to 180C
- Bake for 30-35 minutes until golden brown
- Brush with melted butter and dust with icing sugar while still warm
Nutrition
Notes
Proper kneading is crucial for developing the gluten in the dough, which gives stollen its characteristic texture. Don't be tempted to short-change this step, as under-kneaded dough will result in a dense, crumbly bread. A well-kneaded dough should spring back when lightly poked.
When incorporating the fruits and nuts, ensure they are evenly distributed throughout the dough. If they are not well-mixed, you might end up with clumps in some areas and plain dough in others, detracting from the overall flavour and texture of your finished stollen.
When incorporating the fruits and nuts, ensure they are evenly distributed throughout the dough. If they are not well-mixed, you might end up with clumps in some areas and plain dough in others, detracting from the overall flavour and texture of your finished stollen.