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75g caster sugar, plus 1 tsp
7g sachet (or 1 tsp) quick yeast
100g blanched almonds, chopped
100g candied peel
12 cardamom pods
525g strong white bread flour, plus extra for dusting
Finely grated zest of 2 lemons
100g essential Waitrose Butter, chilled
Sunflower oil for greasing
Icing sugar, for dusting
1. Put the milk in a jug with 1 tsp of caster sugar and sprinkle in the yeast. Leave to stand for 20 minutes until the yeast is frothy.
2. In a small bowl, mix the sultanas, almonds and peel. Crush the cardamom pods using a pestle and mortar. Pick out the shells and crush the seeds a little further. Put the seeds in a large bowl with the flour and zest. Add 75g of the butter, cut into small pieces, and rub in with the fingertips. Add the remaining caster sugar. Pour in the yeast mixture and mix with a round bladed knife to make a dough. Turn out onto a lightly floured surface and knead for 5 minutes. Work in the dried fruit and nuts, kneading for a further 5 minutes. Place the dough into a lightly oiled bowl, cover with clingfilm and leave in a warm place until doubled in size. This will take about 1½–2 hours.
3. Lightly oil 2 baking sheets. Cut the marzipan into 12 pieces and shape each into a log, 8cm long. Turn the dough out onto a floured surface and divide into 12 pieces. Roll each to an oblong shape, about 10cm long and 8cm wide. Place the marzipan on the dough on the long side, slightly off centre. Roll the dough over the marzipan, pressing it down firmly to seal. Transfer to the baking sheets, spaced apart. Cover loosely with oiled clingfilm and leave to rise for 30-45 minutes until slightly risen. Preheat the oven to 200°C, gas mark 6.
4. Bake the stollen for 12-15 minutes until pale golden. Transfer to a wire rack to cool. Melt the remaining butter and brush over the tops. Serve dusted with icing sugar.
Typical values per serving:
This recipe was first published in December 2012.