Stollen

INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 190 C, 375 F, or Gas Mark 5.
2. Sift the flour and salt into a bowl and stir in the yeast.
3. Warm the milk and butter together, add the sugar and stir to dissolve.
Check the liquid is not too hot then whisk in the egg and pour onto the
flour. Mix well until the mixture leaves the sides of the bowl cleanly.
4. Add the fruits and nuts, turn out onto a board and knead for 4-5 minutes
until the fruits are evenly distributed. Return to the bowl, cover and
leave in a warm place until doubled in size.
5. Knead for a further minute then roll into an oblong 35cm x 20cm (14 x 8
inches).
6. Roll the marzipan into a "sausage" shape, approximately 32cm (13 inches)
long and lay it in the middle of the dough, roll the dough around it,
squeeze the ends to neaten the shape and place it on a lightly oiled baking
tray, lay a damp, clean teatowel over it to prevent it forming a skin and
leave until it has doubled in size. When it is well risen, bake in the
preheated oven on the middle oven shelf for 35 minutes.
7. Allow the stollen to cool on the baking tray for 5 minutes before
lifting onto a cooling rack.
8. Sift the icing sugar into a bowl and mix with sufficient lemon juice to
form a stiff icing. Spread this along the top of the stollen while it is
still warm. Decorate with chopped, mixed glace fruits. Converted by
MC_Buster.
NOTES : A delicious traditional German cake served over the Christmas
period.
Converted by MM_Buster v2.0l.

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