German Stollen
MAKES 2 LOAVES PREP AND COOK TIME 1 HOUR
30 MINUTES (+ STANDING TIME)
¼ cup (60ml) dark rum
11/3 cups (200g) raisins, chopped finely
½ cup (80g) sultanas
1½ cups (375ml) milk
2 tablespoons caster sugar
1 egg
3 teaspoons (10g) dried yeast
4½ cups (650g) bread or plain flour
2 teaspoons salt
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
125g butter, chopped
½ cup (75g) mixed peel
1 cup (150g) slivered almonds
250g marzipan
60g butter, extra, melted
½ cup (55g) icing sugar, to dust
1 Pour rum over raisins and sultanas. Stand for 1 hour or until most of the liquid is absorbed.
2 Heat milk to lukewarm. Whisk together the milk, caster sugar, egg and yeast, and stand in a warm place for 10 minutes or until foaming.
3 Sift the flour, salt and spices in a large bowl, then rub in the butter. Add the yeast mixture, then mix to a soft dough. Turn the dough onto a floured surface and knead for 10-15 minutes (or use an electric mixer with a dough hook). Only add extra flour during kneading if absolutely necessary. The dough should be soft and smooth. Press dough out; top with the soaked fruit, mixed peel and almonds. Knead fruit and nuts into the dough until evenly distributed.
4 Transfer dough to an oiled bowl. Cover with plastic wrap or a damp cloth; leave to rise in a warm place until doubled in size, about 1 hour.
5 Divide the dough into two pieces and shape each half into a round. Cover with a damp cloth and leave to rise in a warm place for 15-20 minutes.
6 Cut marzipan in half. Knead until smooth, then roll into two 22cm logs on a lightly floured surface. Shape each piece of dough into an oval, 25cm long. Using a sharp knife, score down the centre of each loaf to a third of its depth. With a rolling pin, roll one side flat; place a marzipan log into the centre, then fold the dough flat over the other side and press down lightly. Place both loaves on large greased oven trays and cover with a damp cloth. Stand in a warm place for 30-45 minutes or until fully risen.
7 Meanwhile, preheat oven to 180 C (160 C fan-forced). Bake stollen for 35-40 minutes or until golden brown and the loaves sound hollow when tapped on the base.
Test Kitchen tip: Stollen is a traditional German Christmas yeast cake. Serve it with coffee for breakfast on Christmas morning or with a glass of dessert wine. You can leave the marzipan out if you like. Prior to cutting and serving, dust with icing sugar.
Suitable to freeze. Not suitable to microwave.