Makes 2 loaves

 Stollen

             Makes 2 loaves

             This traditional German bread is a specialty of Dresden, from where they are exported around the world. Stollen is not at all difficult to make at home. Being a rich, moist fruit bread, it improves with keeping. Germans often make two loaves of this bread for Christmas – one for keeping and one for giving.

             ⅔ cup mixed peel

             ⅓ cup raisins

             ⅓ cup currants

             ⅓ cup green glacé cherries, halved

             ⅓ cup red glacé cherries, halved

             ½ cup slivered almonds

             ⅓ cup rum

             1 tablespoon plain flour

             yeast dough

             4 cups plain flour, sifted

             large pinch of salt

             7 g packet instant dry yeast

             125 g butter, melted, plus extra, to brush

             ¼ cup lukewarm milk

             ½ cup caster sugar

             2 eggs, lightly beaten

             topping

             ¾ cup icing sugar

             2 tablespoons warm water

             mixed peel and toasted flaked almonds, to decorate

              

             Mix the fruit, almonds and rum together in a bowl. Cover and set aside to soak overnight. Drain and dry the fruit well with paper towel. Sprinkle with the flour and toss to coat.

             To make the yeast dough, combine the flour, salt and yeast in a bowl. Make a well in the centre and pour in the combined butter, milk, sugar and eggs. Bring the ingredients together to form a dough. Knead the dough gently on a lightly floured surface for 10–15 minutes, until smooth and elastic.

             Place the dough in a lightly greased bowl. Cover with plastic wrap and a dry cloth. Set aside in a warm place for 1 hour, until the dough has doubled in size. Knock down the dough and turn onto a lightly floured surface. Shape into a square. Spoon the prepared fruit and nut mixture into the centre and knead gently, until well incorporated. Return to the bowl, cover and leave in a warm place for a further 30 minutes.

             Preheat the oven to 190°C. Line an oven tray with baking paper. Halve the dough and roll each half on a lightly floured surface into a 23 × 18 cm oblong. Fold lengthwise into three. Lightly flour hands, taper the ends slightly and pat the sides to mound the stollen in the centre. Place on the prepared tray, seam side down, and brush with extra melted butter. Stand in a warm place for 30 minutes, until doubled in size. Bake for 40–45 minutes, until golden. Transfer to a rack. Mix the icing sugar and warm water together and brush a thin coating over the stollen while still warm. Finish with a sprinkle of mixed peel and toasted flaked almonds.