Stollen is a bread-like fruitcake and is traditionally served during the Festive period.
½ Basic Sweet Dough recipe
175 ml raisins
125 ml sultanas and/or cake fruit and/or currants
125 ml lightly toasted flaked almonds
30 ml brandy
1 ml almond essence
125 ml red glace cherries
30 ml melted butter
30 ml brandy to sprinkle
icing sugar to dust
- While the dough is being prepared and left to rise, soak the fruit and nuts in the brandy and almond essence.
- Add the fruit to the risen dough and knead in until evenly distributed at the same time as kneading down the dough.
- Roll out the dough on a lightly floured surface into an oval shape about 2 cm thick or divide the dough into 2 portions to make 2 smaller loaves.
- Press the cherries into the dough and fold in half to create an omelette-shaped loaf/loaves.
- Grease a baking tray with butter or margarine and place the loaf or loaves onto the tray.
- Allow to rise in a mildly warm protected spot until doubled and bake at 170ºC for about 25 minutes until golden and thoroughly baked if tested with a cake tester.
- Remove from the oven and sprinkle with brandy. Brush with melted butter and dust generously with icing sugar. Allow to cool and serve sliced and buttered if preferred.
Yields l large or 2 smaller Stollen
Stollen is moist and tender if served fresh but may be kept several days before serving. If not intended for serving rather freeze.