Glazed Fruit Stollen

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Recipe's preparation

Stollen

Add Sugar and mill Speed 7/ 3 seconds. Set aside

Add Almonds, mix Speed 6/ 3 seconds. Set Aside

Add lemon peel, mix speed 9/ 10 seconds. Set aside with almonds.

Add Apricots, mix Speed 6/ 3 seconds, put with almonds.

Add Milk, yeast and a teaspoon of the sugar. Mix 40˚C/ 2 minutes/ speed 1. Leave in bowl for a further 8 minutes, before adding the following.

Add flour, softened butter, remaining sugar, salt and eggs. Mix Speed 6/ 5 seconds.

Add all fruit, peel and rind. Mix speed 5/ 20 seconds.

Place dough (this should be quite sticky) on to Thermomat and knead into a ball.

Wrap in Thermomat and let it stand for an hour.

Line a baking tray with baking paper.

After an hour, knead by hand for 20 seconds.

Roll out into a rectangle, about 20cm X 30cm.

Roll marzipan into a 25cm log; place along centre of dough. Fold dough to centre, (lapping over the marzipan), then transfer onto oven tray. Cover with Thermomat and allow to stand for a further hour.

Prehet oven 200˚C

Bake stollen for 15 minutes.

Reduce oven to 160˚C and bake for a further 25 minutes or until browned. (If cooked completely a hollow sound should be heard when tapped.)

Stand on oven trays 5 minutes before transferring to wire racks for cooling.

 

Glaze

Add icing sugar and milk to bowl, mix Speed 2/ 15 seconds. If required scrape sides and repeat.

Drizzle glaze over warm Stollen.