Stollen

I've wanted to make this for ages. I quite like a good piece of stollen, and I'm always looking for fun new recipes to make. This was fun! Feeding the yeast, kneading the dough, letting it rest and all the rest of the enjoyment that is bread making. The only thing that was missing was marzipan, and even then it wasn't really necessary. It was lovely with a cup of tea after a long week at work and a lovely way to herald in the Christmas food season.

Just remember to leave yourself enough time to make it.

Ingredients

2 teaspoons yeast
2 teaspoon white sugar, plus 1/3 cup
2/3 cup milk - I used almond milk - lukewarm
3 cups plain flour
1/2 teaspoon mixed spice
100 g butter, melted - I used dairy free spread
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup raisins
1/2 cup currants
1/2 cup mixed peel
1/2 cup slivered almonds - I used almond meal
Icing sugar to dust

Combine milk, yeast and sugar and sit until frothy (10 mins). Mix the flour, sugar and spice together and make a well. Add the wet ingredients and the yeast mix. Combine into a dough, then knead for 10 minutes until dough is elastic and smooth. Place in a lightly oiled bowl, cover with plastic wrap and place in a warm area and let rise for 1 hour or until doubled in size.

Roll dough out to 2 cm and then sprinkle with fruit and almond mix. Lightly knead to combine. Roll out in an oval shape and then roll into a log. This is where I would spread it with marzipan next time. Bake for 30 minutes at 180 degrees or until sounds hollow when tapped. Spring kle with icing sugar and serve.

Merry Christmas!
Xxx