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- 1/2 cup sultanas
- 1/2 cup golden raisins
- 1/2 cup currants
- 1/3 cup dried cranberries
- 1/4 cup rum (preferably golden or dark)
- 2 1/2 tspn yeast
- 75 ml milk
- 150 g unsalted butter
- 3/4 cups caster sugar
- 1/2 tspn salt
- 1/4 tspn mace
- 1/8 tspn ground cardamom
- 1 x grated lemon rind
- 1 x vanilla pod or 1/2 tsp extract
- 3/4 cups ground almonds
- 1 cup ricotta or cottage cheese (smooth or blended)
- 2 1/2 cups bread flour
- 4 Tbls melted butter
- 2 Tbls vanilla sugar
- 2 Tbls icing sugar
I grew up eating stollen every Christmas, but this recipe (which is the result of years of fiddling) is my favourite (if not so traditional any more). I make batches of these every Advent so that come Christmas I have a little less baking to do and can spend the time with family.
Rinse dried fruit in hot water and soak in the rum overnight.
The next day, heat milk to lukewarm, mix in the yeast, and add enough of the flour to make a mud-like consistency. Cover with a damp cloth and leave to rise approx. 20 minutes.
Meanwhile, cream the butter with sugar, salt, mace, cardamom, grated lemon rind, vanilla, and ground almonds. Add the yeast/milk mixture, cottage cheese, and most of the remaining flour. (Reserve approx. ½ cup.) Add fruit (and rum if desired) to make a soft dough. You will need the reserved flour if you using the rum but may not if you drain the fruit well. Cover and leave to rise in a warm draught-free place at least 60 minutes. (Note: it will not rise like regular bread due to the weight of the fruit and nature of the dough.)
Roll out dough to make an oval approx. 25 x 30 cms. Crease with rolling pin just off centre parallel to the long side. Brush with half the melted butter and fold the smaller section over the larger one. Leave to rise another 60 minutes or so.
Bake at 170C (160C fan-forced) for 30 – 45 minutes until the stollen tests done in the centre and is golden brown. Allow to cool. Brush with remaining melted butter and sprinkle first with vanilla sugar, then a layer of icing sugar.
Serve sliced with or without butter according to taste.
Traditionalists say that stollen must be stored in an airtight container in a cool place for at least three days, often two to three weeks. And there is debate about whether it can be frozen or not. Personally, I like to bake two at a time – eat one immediately and store the other. Both are delicious!
Variations: 1) Place a roll of marzipan inside the fold for particularly decadent stollen. 2) Divide the dough into two to make two smaller stollens, but don’t forget to reduce the cooking time!
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will have to try it, looks great
I will try this,looks beautiful.Thank you for recipes.