Baking

Glazed fruit stollen

glazed fruit stollen
2 Item
1H 20M

Ingredients

Method

1.Combine milk, yeast and 1 tablespoon of the caster sugar in small bowl; cover, stand in a warm place about 10 minutes or until mixture is frothy.
2.Meanwhile, sift flour, salt and remaining sugar into large bowl; rub in butter. Stir in yeast mixture and eggs; mix to a soft, sticky dough. Stir in fruit, nuts and rind. Place dough in oiled bowl, cover with oiled plastic wrap; stand in warm place about 1 hour or until doubled in size.
3.Grease two oven trays.
4.Turn dough onto floured surface, knead about 5 minutes or until smooth. Divide dough in half. Roll each half into 20cm x 30cm rectangle. Roll marzipan into two 25cm logs; place along centre of dough. Fold dough over marzipan, transfer to trays. Cover with oiled plastic wrap, stand in warm place about 1 hour or until doubled in size.
5.Preheat oven to 180°C (160°C fan-forced).
6.Bake stollen 15 minutes. Reduce oven temperature to 160°C (140°C fan-forced). Bake about 25 minutes or until stollen is browned and hollow sounding when tapped. Stand on trays 5 minutes before transferring to wire racks to cool.
7.Sift icing sugar into medium bowl; stir in extra milk, drizzle over warm stollen.

Stollen is delicious toasted lightly under a griller (broiler); serve it buttered. Bread flour is a strong flour, meaning that it has a relatively high gluten (protein) content; this causes the bread to rise, giving it shape and structure. It is available from most supermarkets.

Note

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