Stollen Recipe

15 g fresh yeast or 20 ml/4 tsp dried yeast
15 ml/1 tbsp caster (superfine) sugar

120 ml/4 fl oz warm water

25 g/1 oz strong plain (bread) flour
For the fruit dough:
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
75 g/3 oz demerara sugar

1 egg, lightly beaten
225 g/8 oz raisins
30 ml/2 tbsp rum
50 g/2 oz chopped mixed (candied) peel
50 g/2 oz ground almonds

5 ml/1 tsp ground cinnamon
100 g/4 oz butter or margarine, melted
175 g/6 oz Almond Paste

For the glaze:
1 egg, lightly beaten
75 g/3 oz caster (superfine) sugar
90 ml/6 tbsp water
50 g/2 oz flaked (slivered) almonds
Icing (confectioners') sugar for dusting

Method:

To make the yeast mixture, mix the yeast and sugar to a paste with the warm water and flour. Leave in a warm place for 20 minutes until frothy.

To make the fruit dough, place the flour and salt in a bowl, stir in the sugar and make a well in the centre. Add the egg with the yeast mixture and mix to a smooth dough. Add the raisins, rum, mixed peel, ground almonds and cinnamon and knead until well blended and smooth. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 30 minutes.

Divide the dough into thirds and roll out into rectangles about 1 cm/0.5 in thick. Brush the butter over the top. Divide the almond paste into thirds and roll into sausage shapes. Place one in the centre of each rectangle and fold the pastry over the top. Turn over with the seam underneath and place on a greased baking (cookie) sheet. Brush with egg, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 40 minutes until doubled in size.

Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 30 minutes until golden brown.

Meanwhile, boil the sugar with the water for 3 minutes until you have a thick syrup. Brush the top of each stollen with the syrup and sprinkle with flaked almonds and icing sugar.