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Festive Stollen
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Stefilla

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italy
MessaggioInviato: 25 Ott 2008 21:56:32    Oggetto:  Festive Stollen
Descrizione:
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Festive Stollen



Preparation time : 20 minutes plus rising
Cooking time : 30 minutes
Tools dough hook

Ingredients Makes 1 large loaf
75g (3oz) sultanas
75g (3oz) currants
50g (2oz) mixed chopped peel
60ml (4 tbsp) dark rum
400g (14oz) unbleached white bread flour
2.5ml (. tsp) salt
50g (2oz) caster sugar
2.5ml (. tsp) ground cinnamon
7g sachet (1. tsp) fast action dried yeast
1 egg, lightly beaten
140ml (5fl oz) lukewarm milk
50g (2oz) butter, melted
50g (2oz) whole blanched almonds, chopped
50g (2oz) glacÚ cherries
225g (8oz) almond paste
melted butter, for brushing
icing sugar, for dusting

1. Place the sultanas, currants and chopped peel in a bowl. Stir in the rum and set aside to soak. Lightly grease a baking sheet.

2. Sift the flour and salt into the Kenwood Bowl. Add the sugar, cinnamon and yeast and stir to mix. Add the egg, milk and butter and using the Dough Hook mix to a soft dough. Knead for 4 minutes, on speed 1, until smooth and elastic.

3. Remove the Kenwood Bowl complete with dough, cover with lightly oiled clear film and leave in a warm place to rise for 1. hours, or until doubled in size.

4. Using the Dough Hook, knock back and briefly knead the dough on speed 1 for 45-60 seconds. Turn out onto a lightly floured surface and roll into a 2.5cm (1 inch) thick rectangle. Sprinkle over the soaked fruits, almonds and glacÚ cherries. Fold and knead to incorporate the fruit and nuts.

5. Roll into a 23 x 30cm (9 x 12 inch) oval. Roll the centre slightly thinner than the edges. Roll the almond paste into a 20cm (8 inch) sausage shape and place along the centre of the dough. Fold the dough over to enclose it, making sure the top edge is set back slightly from the base edge. Press down to seal.

6. Place on a lightly oiled baking sheet, cover with oiled clear film and leave to rise in warm place for 45-60 minutes, or until doubled in size. Preheat the oven to 190░C/375░F/Gas 5.

7. Bake for 30 minutes, or until the loaf sounds hollow when the base is sharply tapped. Brush the top with melted butter, dust with icing sugar and transfer to a wire rack to cool.

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MessaggioInviato: 25 Ott 2008 21:56:32    Oggetto: Adv






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