Christmas Stollen The Best Recipes

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Christmas Stollen

"I got this recipe whilst I was head baker at London's Dorchester Hotel. It's full of dried fruit and full of a marzipan wonder."

Ingredients :

1 tablespoon lively dry yeast
2/three cup warm milk (a hundred and ten levels F/45 stages C)
1 huge egg
1/three cup white sugar
1/2 tablespoon salt
1/three cup butter, softened
2 half of cups bread flour
1/three cup currants
1/three cup sultana raisins
1/three cup crimson candied cherries, quartered
2/three cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1/4 teaspoon ground cinnamon

Instructions :

Prep : 30M	Cook : 15M	Ready in : 3H

In a small bowl, dissolve yeast in heat milk. Let stand until creamy, about 10 mins.
In a huge bowl, integrate the yeast aggregate with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the ultimate flour, 1/4 cup at a time, stirring nicely after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading till smooth, approximately 8 mins.
Lightly oil a big bowl, region the dough within the bowl, and turn to coat with oil. Cover with a humid material and allow upward thrust in a heat place till doubled in extent, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and flip it out onto a lightly floured floor. Roll the marzipan into a rope and region it within the center of the dough. Fold the dough over to cover it; pinch the seams collectively to seal. Place the loaf, seam facet down, at the prepared baking sheet. Cover with a moist material and allow rise until doubled in quantity, approximately forty mins. Meanwhile, preheat oven to 350 degrees F (one hundred seventy five stages C).
Bake within the preheated oven for 10 minutes, then reduce warmness to three hundred levels F (a hundred and fifty ranges C), and bake for a similarly 30 to forty minutes, or till golden brown. Allow loaf to chill on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Notes :

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