Cover the bowl with a clean sheet of cling film and set aside to rise for 30 minutes. It was a huge success and we were all impressed by its simplicity and combination of flavours. Cover with a tea towel and let proof for 20 minutes. This is best done by hand as a dough hook may crush the fruit and discolour the dough. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Place the soaking liquid in a liquid measuring cup and … … Reduce the heat to 180°C/160°C fan/gas 4 and bake the stollen for 15 minutes or until they start to brown. Shape the dough into an oval shape, about A4 size. After 5 minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or non-melting sugar. Put the ground almonds, icing sugar and egg yolks in a bowl. Place all ingredients except the Candied Fruit and Nut Mixture in … I cheat and use bought marzipan to save on time, the spice mix is delicious… A treat on porridge on chilly winter mornings and I can’t wait to add it to my Christmas biscuits . Scatter over some of the soaked fruit, fold over the edges of the dough to cover, then knead to distribute the fruit. Method. For the starter dough, combine the flour with the yeast and milk in a large mixing bowl. Sprinkle over porridge or a simple biscuit dough. Mix again. Reduce the temperature again to 150°C/ 130°C fan/gas 2 and bake for a further 35-40 minutes. Bread Machine Recipes ... Yeast Bread Recipes Nana's Christmas Stollen Nana's ... My mom died before she could write down her stollen recipe. Preheat oven to 175 C / Gas 4. Once the dough has risen, turn it out onto a very lightly floured surface and pummel into a round. Remove the stollen from the oven and leave to cool for a few minutes, then remove any fruit that has popped out and burnt (it will taste bitter). Soak dried fruit in rum (or orange juice if you prefer a non-alcoholic version) for at least a couple … Richard Bertinet’s Christmas stollen recipe is perfect for the holiday season. I’ve made this recipe a few times since I discovered it on the delicious website. Step 4, Add egg, butter, vanilla extract. Combine all the ingredients for the spice mix in a small bowl. We had a fun time together converting the recipe and making it in the bread machine. Add the flour, spices and ½ teaspoon of sea salt. Seal the bowl with plastic wrap and set in a warm place for at least one hour and up to four hours. Mix well, then set aside for 1 to 2 hours to allow it to plump up. Remove the stollen from the oven, and brush them with melted butter. Ever made stollen before? ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to survive your first Christmas dinner, 40 g candied peel, 50 g glacé cherries, 1 orange, 100 g raisins, sultanas and currants, 25 g dried cranberries, 2 tablespoons brandy or dried rum, 3-4 cardamom pods, 7 g dried active yeast , (see tip), 25 g sugar, 125 ml whole milk , plus a little extra, 275 g strong white bread flour , plus extra for dusting, ½ teaspoon mixed spice, 50 g unsalted butter , (at room temperature), 1 medium free-range egg, 1 teaspoon vanilla extract, 25 g almonds, 25 g shelled pistachios, 225 g marzipan, olive oil , or vegetable oil, for greasing, icing sugar , for dusting. And sugar ; gradually beat in milk this link to reset your password of Eye to Eye Ltd! Proof for 20 minutes covered but can breathe with all the butter at! You have incorporated all the butter paper, then place one piece, lengthways, down middle. 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