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Christmas Stollen or Christstollen

Christmas Stollen or Christstollen
By: Mareena Jerrish


For the Fruit

Mixed candied fruit- 1 cup
Raisins- 1 cup
Dark rum or orange juice- 3 tablespoons

For the sponge

Dry yeast- 1 tablespoon
Warm water- 1/4 cup
Milk- 2/3 cup
Honey- 1 teaspoon
All-purpose flour- 1 cup

For the dough

Honey- 1/3 cup
Beaten egg- 1
Unsalted butter- 1/2 cup
Finely grated lemon zest- 1 tablespoon
Salt- 1 teaspoon (if using salted butter, omit salt)
Ground mace- 1/2 teaspoon
Chopped almonds, toasted- 1/2 cup
All-purpose flour- 3 to 4 cups
Oil, for coating bowl

For the filling

Unsalted butter, melted- 2 tablespoons
Ground cinnamon- 2 teaspoons
Sugar- 3 tablespoons

For the topping

Confectioners’ sugar- 1/2 cup


Combine the mixed fruit, raisins, and rum/orange juice. Cover and set aside. Shake or stir the mixture often to coat the fruit with the rum/orange juice.
In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Turn the dough out onto a lightly oiled work surface. Divide the dough into two portions.Take a portion and roll out as shown in picture.

Brush the melted butter over the top of the rounds.

Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the rounds.

Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking. Cover with a towel and let rise for 45 minutes.

Preheat oven to 180C.

Bake in the preheated oven for 25 minutes or until it turns golden brown in colour. Immediately remove from the baking sheet and place on a rack to cool.

Sprinkle heavily with confectioners’ sugar just before serving.

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