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Christmas Stollen recipe

1 servings

Ingredients:

1 tablespoon active dry yeast

2/3 cup warm milk (110 degrees F/45 degrees C)

1 large egg

1/3 cup white sugar

1/2 tablespoon salt

1/3 cup butter, softened

2 1/2 cups bread flour

1/3 cup currants

1/3 cup sultana raisins

1/3 cup red candied cherries, quartered

2/3 cup diced candied citron

6 ounces marzipan

1 tablespoon confectioners' sugar

1 teaspoon ground cinnamon

Instructions:

In a small bowl, dissolve yeast in warm milk.

Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.

Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

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.

Continue kneading until smooth, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet.

Deflate the dough and turn it out onto a lightly floured surface.

Roll the marzipan into a rope and place it in the center of the dough.

Fold the dough over to cover it; pinch the seams together to seal.

Place the loaf, seam side down, on the prepared baking sheet.

Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

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.

Allow loaf to cool on a wire rack.

Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.