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Yuletide Stollen


Description/Notes:

Delicious rich fruit and nut dough cake coated with vanilla icing, ideal for the Christmas break

Ingredients:
  • 4 oz. (125g) sultanas
  • 1 lb. (450g) flour
  • 6oz. (175g) castor sugar
  • 7fl. oz. (200ml) milk, lukewarm
  • 1 oz. (25g) yeast
  • 1 tsp. ground cinnamon
  • 2 eggs, beaten
  • 1 tsp. ground allspice
  • 4 oz. (125g) chopped mixed peel
  • 3 oz. walnuts, chopped

    For the icing

  • 8 oz. (450g) icing sugar
  • half a teaspoon of vanilla essence
  • 1 tbsp. lemon juice
  • 1 oz. butter, melted

    Cooking Instructions:
    1. Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste
    2. Leave in a warm place until the mixture is frothy, about 15 minutes
    3. Sift the flour, cinnamon and allspice into another bowl
    4. Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough
    5. Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour
    6. Knead the dough for 5 minutes then add the sultanas, mixed peel and walnuts and keep kneading until they are evenly spread through the dough
    7. Turn the dough to a lightly floured board and shape into an oval
    8. Transfer to a well greased baking tin and leave in a warm place for 30 minutes
    9. Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10 minutes
    10. Reduce the heat to 350F, Gas Mark 4, 180C and bake for 30-35 minutes
    11. Allow to cool on a wire rack
    12. Put the melted butter, vanilla and lemon juice into a bowl and beat together
    13. Add the icing sugar and beat until the mixture thickens to a spreading consistency
    14. Coat the bread evenly with icing sugar and decorate with a Christmas garland



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000