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Stollen bread

Ingredients Method

2 teaspoons dried active baking yeast Prep:2hr › Cook:40min › Ready in:2hr40min
In a small bowl, dissolve yeast in warm milk. Let stand
175ml warm milk (45 C) until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg,
1 large egg caster sugar, salt, butter, and 3/4 of the bread flour; beat
well. Add the remaining flour, a little at a time, stirring
well after each addition.
75g caster sugar
When the dough has begun to pull together, turn it out
onto a lightly floured surface, and knead in the currants,
1 1/2 teaspoons salt sultanas, dried cherries and mixed peel. Continue
kneading until smooth, about 8 minutes.

75g unsalted butter, softened Lightly oil a large bowl, place the dough in the bowl, and
turn to coat with oil. Cover with a damp cloth and let rise
in a warm place until doubled in volume, about 1 hour.
350g bread flour
Lightly grease a baking tray. Deflate the dough and turn
it out onto a lightly floured surface. Roll the marzipan
50g currants into a rope and place it in the centre of the dough. Fold
the dough over to cover it; pinch the seams together to
seal.
50g sultanas
Place the loaf, seam side down, on the prepared baking
tray. Cover with a clean, damp tea-towel and let rise
50g red glace cherries, quartered until doubled in volume, about 40 minutes. Meanwhile,
preheat oven to 180 C / Gas mark 4.
175g diced mixed citrus peel Bake in the preheated oven for 10 minutes, then reduce
heat to 150 C / Gas mark 2 and bake for a further 30 to
40 minutes, or until golden brown.
200g marzipan
Allow loaf to cool on a wire cooling rack. Dust the cooled
loaf with icing sugar, sprinkle with cinnamon and finish
1 heaped teaspoon icing sugar with toasted flaked almonds.

1/2 teaspoon ground cinnamon

toasted flaked almonds for sprinkling
on top