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Categories:
raisins dried apricots corn syrup champagne flour semi-skimmed milk active yeast almonds egg yolk vanilla sugar butter powdered sugar
Viewed: 9 - Published at: 4 years agoIngredients
- 1/2 cup raisins
- 1/3 cups dried apricots, chopped
- 1/4 cup corn syrup
- 1 cup champagne
- 2 2/3 cups plain flour
- 1/2 cups semi-skimmed milk
- 1/2 tbsp dried active yeast
- 1/2 cups slivered almonds
- 1 None egg yolk
- 1 tsp vanilla extract
- 1/8 cup sugar
- 1 cup butter, softened
- 2/3 cup powdered sugar
Method
- In a bowl, mix the raisins, apricots, corn syrup and champagne and allow to soak overnight.
- Place the flour in a bowl and make a well in the middle. In a saucepan, warm 1/4 cup milk, add the yeast and stir until dissolved. Pour into the well and brush over some flour from the edge. Cover and let rest in a warm place for 30 mins.
- Heat a frying pan and toast the almonds until golden brown. Remove from the heat and allow to cool. In a saucepan, warm 1/3 cup milk and add to the flour and yeast mixture along with the egg yolk, vanilla extract, sugar, 1/2 cup butter and a pinch of salt. Knead the dough. Drain the raisins and apricots and knead well into the dough along with the almonds. Cover and let rest in a warm place for 30 mins.
- Line a baking tray with baking paper. On a lightly floured surface, roll out to an oval. From one long side, fold one-third of the dough over into the middle, then fold the opposite third over the top of that. Place on the baking tray and let rest for 20 mins. Preheat the oven to 400°F.
- Bake for 12 mins, then turn the oven down to 350°F and bake for 30-40 mins, until a skewer comes out clean. Remove stollen from oven. For the frosting, in a saucepan, melt 1/2 cup butter and brush one-third over the stollen. Sprinkle with 1/4 cup powdered sugar. When the sugar is melted, repeat with another third of the butter and 1/4 cup powdered sugar. Repeat a third and final time.
