Stollen
Christmas just isn’t Christmas without some stollen. And this year impress your family and friends with a homemade loaf.
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Servings
1 loaf
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 284 | 9.6 | 2.5 | 0.1 | 45.7 | 36.7 | 2.2 |
Method
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Step 1
To make the batter: Mix flour, sugar and yeast together then add in the milk and using your hands stir to make a soft dough. Place on lightly floured work surface and knead until bright and shiny. Return to bowl and leave to rise in a warm place for about 20 mins.
Step 2
Squeeze the nuts, lemon rind, spice and all the fruit (except cherries) into the risen dough. On a floured surface roll out the dough into a circle shape about 25cm (10") in diameter. Brush the surface of the dough with the melted butter.
Step 3
Spread the cherries in a strip across the centre of the dough. Fold the dough into three (like an omelette) to cover the cherries. Press lightly together and place on a greased baking tray. Brush with melted butter, cover and leave to prove until light and puffy - about 30 mins. Bake in a hot oven 200C/400F/gas 6 for 35-40 mins. Cool on a wire rack. When cold, dredge with icing sugar.
Step 4
On a floured surface roll out the dough into a circle shape about 25cm (10") in diameter. Brush the surface of the dough with the melted butter. Spread the cherries in a strip across the centre of the dough. Fold the dough into three (like an omelette) to cover the cherries. Press lightly together and place on a greased baking tray.
Step 5
Brush with melted butter, cover and leave to prove until light and puffy - about 30 mins. Bake in a hot oven 200C/400F/gas 6 for 35-40 mins. Cool on a wire rack. When cold, dredge with icing sugar.