Ingredients
- 120 g (4¼ oz/ 2/3 cup) raisins
- 105 g (3½ oz/ 2/3 cup) currants
- 55 g (2 oz/ 1/3 cup) mixed peel (mixed candied citrus peel)
- 80 g (2¾ oz/½ cup) chopped blanched almonds
- 40 ml (1¼ fl oz) rum or brandy
- 2 tablespoons lukewarm water
- 55 g (2 oz/¼ cup) caster (superfine) sugar
- 7 g ( 1/8 oz/2 teaspoons) dried yeast
- 125 ml (4 fl oz/½ cup) lukewarm milk
- 335 g (11¾ oz/2¼ cups) plain (all-purpose) flour
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 2 egg yolks, lightly whisked
- 1 teaspoon natural vanilla extract
- 60 g (2¼ oz) butter, melted and cooled
- ½ teaspoon salt
- 200 g (7 oz) marzipan
- 1 egg , whisked with 1 tablespoon water
- 1½ tablespoons melted butter, extra
- 40 g (1½ oz/ 1/3 cup) icing (confectioners') sugar, approximately
Method
1. Combine the dried fruits, peel, nuts and rum or brandy in a bowl, cover and set aside at room temperature overnight.
2. Combine the lukewarm water and a pinch of the caster sugar, sprinkle over the yeast and set aside for 5-6 minutes or until foamy. Add the milk and 150 g (5½ oz/1 cup) of the flour and stir until smooth. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until it begins to bubble.
3. Transfer to the bowl of a stand mixer, add the zests, egg yolks, vanilla, remaining caster sugar and the butter and use the paddle attachment to beat until well combined. Change to the dough hook, add the remaining flour and the salt and knead on low speed for 10 minutes or until smooth and elastic. Cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until the dough has doubled in size.
4. Knock back the dough, then cut it into 6 portions. Add the fruit mixture and use the dough hook to knead on low speed for 6-7 minutes or until well combined. Turn out onto a lightly floured work surface.
5. Use your hands and a rolling pin to roll and press the dough to form an oval, about 32 cm (12¾ inches) long and 24 cm (9½ inches) at the widest part, with slightly pointed ends (pic 1). Roll the marzipan into a log, about 30 cm (12 inches) long. Brush the edges of the dough with the egg wash. Place the marzipan along the centre (pic 2) , then fold each side over the marzipan (they will overlap slightly). Pinch firmly along the seam to join (pic 3). Pinch the ends. Place on a lined baking tray, cover with a tea towel (dish towel) and set aside in a warm, draught-free place for 45 minutes or until risen.
6. Preheat the oven to 180°C (350°F/Gas 4). Bake the stollen for 50 minutes, covering with foil if it browns too quickly, or until a skewer inserted into the thickest part comes out clean. Brush lightly with extra butter, dredge heavily in sifted icing sugar, then allow to cool.
