Christmas Stollen

Christmas Stollen

Time: 3 hrs 55 mins

Ingredients

• 1 tablespoon active dry yeast
• 2/3 cup warm milk (110 degrees F/45 degrees C)
• 1 large egg
• 1/3 cup white sugar
• 1/2 tablespoon salt
• 1/3 cup butter, softened
• 2 1/2 cups bread flour
• 1/3 cup currants
• 1/3 cup sultana raisin
• 1/3 cup candied red cherries, quartered
• 2/3 cup diced candied peel
• 1 teaspoon ginger
• 1 teaspoon allspice
• 6 ounces marzipan
• 1 tablespoon icing sugar
• 1 teaspoon ground cinnamon

Directions

• 1 In a small bowl, dissolve yeast in warm milk.
• 2 Let stand until creamy (about 10 minutes).
• 3 In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
• 4 Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
• 5 When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
• 6 Knead until smooth (about 8 minutes).
• 7 Place the dough in a lightly oiled large bowl, and turn to coat with oil.
• 8 Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
• 9 Lightly grease a cookie sheet.
• 10 Deflate the dough and turn it out onto a lightly floured surface.
• 11 Roll the marzipan into a rope and place it in the centre of the dough.
• 12 Fold the dough over to cover it.
• 13 Pinch the seams together to seal.
• 14 Place the loaf, seam side down, on the prepared baking sheet.
• 15 Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
• 16 Preheat the oven to 350 degrees F (175 Degrees C).
• 17 Bake in the preheated oven for 10 minutes.
• 18 Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
• 19 Allow loaf to cool on a wire rack.
• 20 Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.