109
BREAd NAME Stollen
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Milk 125ml
Water 125ml
Melted butter 60g/ 3 tablespoons
Salt 1 teaspoon
Castor sugar 3 tablespoons
Bread flour 600g/ 4 cups
Grated orange rind 1 teaspoon
Egg (60g), lightly beaten 1
Tandaco yeast 2 teaspoons
TO COMPLETE
Raisins ½ cup
Sultanas 3 tablespoons
Glace cherries 3 tablespoons
Mixed peel 2 tablespoons
Slivered almonds 3 tablespoons
Brandy 2 tablespoons
Melted butter 2 tablespoons
Icing sugar 3 tablespoons
dOUGH - STOLLEN
Handshaping procedure
1. Place raisins, sultanas, glace cherries, mixed peel and almonds into a
glass bowl. Pour over brandy, cover and set aside to stand for 2 hours.
2. Flatten and shape dough to approximately 25cm square. Scatter
soaked fruit and almonds over the top.
3. Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and leave
to stand in a warm area for 1 hour or until well risen.
5. Bake at 180°C for 30-35 minutes or until golden.
6. Remove stollen from tray, cool on wire rack.
7. When cool, dust Stollen with icing sugar.