Pistachio Nut Stollen Recipe

15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
50 g/2 oz caster (superfine) sugar
300 ml warm milk

1 egg
Grated rind of 1 lemon
A pinch of grated nutmeg
450 g/1 lb/4 cups plain (all-purpose) flour
A pinch of salt
100 g/4 oz chopped mixed (candied) peel
100 g/4 oz pistachio nuts, chopped
100 g/4 oz Almond Paste

15 ml/1 tbsp maraschino liqueur

50 g/2 oz icing (confectioners') sugar, sifted

For the topping:
50 g/2 oz butter or margarine, melted
75 g/3 oz cup icing (confectioners') sugar, sifted, for dusting

Method:

Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Beat the egg with the remaining sugar, the lemon rind and nutmeg, then beat into the yeast mixture with the flour, salt and remaining warm milk and mix to a soft dough. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 30 minutes.

Knead in the mixed peel and pistachio nuts, cover again and leave in a warm place for 30 minutes until doubled in size. Work the almond paste, liqueur and icing sugar to a paste, roll out to 1 cm/0.5 in thick and cut into cubes. Work into the dough so that the cubes remain whole.

Divide the dough into halves. Roll one half into a 30 cm/12 in sausage shape. Press the rolling pin into the centre to make a dip, then fold over one side lengthways and press down gently. Repeat with the second half. Place both on a greased and lined baking (cookie) sheet, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 25 minutes until doubled in size. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour until golden and a skewer inserted in the centre comes out clean. Brush the warm loaves generously with the melted butter and dust with the icing sugar.