Recipe for Stollen with Carrs Flour

Christmas Stollen

40 mins prep
1hr 40 mins prove

BAKE
45
mins

INGREDIENTS

160ml Milk, warmed to 45°C

1x7g sachet Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

350g Carr’s Strong White Flour

75g Caster Sugar

½ tsp Salt

100g unsalted Butter, softened

100g Dried Sour Cherries

50g Currants

50g Sultanas

175g Mixed Peel

200g good quality Marzipan

½ tsp Ground Cinnamon

Icing Sugar for the topping

Carr’s Strong White Flour

METHOD

Lightly grease a baking tray. Sift the flour, caster sugar and salt into a large bowl, then rub in the butter to make a fine crumb texture. Make a well in the centre of the ingredients, add the yeast, then gently stir in the milk to make a dough. Turn the dough out onto a floured surface and knead in the fruit. Knead for about ten minutes to create a smooth even texture.

Place the dough into a lightly oiled bowl and roll the dough to coat with oil. Cover the bowl with a damp cloth and leave in a warm place to prove for one hour - it will double in volume.

Gently knock back the dough and tip it onto a floured work surface. Use a rolling pin to make a 20 x 10cm rectangle. Roll the marzipan into a rope a little shorter than the long side of the flat dough and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.

Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. While the loaf is proving, preheat your oven to 180°C (Fan 160°C, Gas Mark 4).

Bake in the preheated oven for 10 minutes, then reduce heat to 150°C (Fan 130°C, Gas Mark 2) and bake for a further 35 minutes, or until golden brown.

Remove from the oven and cover the loaf with a cloth and leave to cool on a wire cooling rack.

Dust the cooled loaf well with icing sugar, sprinkle over a little cinnamon for a spicy finishing touch.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

Carr's Trade Flour - Carrs-FlourMills.co.uk

Web site copyright © Carr's Flour, 2013. All Rights Reserved.