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Stollen

From Market Kitchen
Boozy, spiced and sweet - Falko Burkert's stollen makes for the perfect Christmas breakfast

Stollen

Method

1. Soak the raisins, peel and almonds in the rum for at least 24 hours.

2. Heat the milk in a pan and add the fresh yeast. Add a small amount of the flour to make a starter. Leave to rise.

3. Put the remaining flour, sugar, butter, eggs, salt, lemon zest, almond essence and spices into a food mixer. Turn the machine on to bring the mixture together into a dough. Add the starter, then turn off the mixer.

4. Stir in the soaked fruit and nuts by hand - this will stop the raisins from splitting. Leave the dough to rise in a warm place for 30 minutes.

5. Preheat the oven to 180C/gas 4. Put a baking tray with a few cubes of ice in the bottom to steam.

6. Knock down the dough, pressing out any air. Divide into 4 and shape into loaves. Run a knife down the length to give the bread a guide as to where to split. Bake in the oven for 40 minutes. Leave to cool on a wire rack.

7. For the coating: pick off any burnt raisins from the edges of the stollen. Brush well all over with melted butter and turn in the vanilla sugar. Dust with icing sugar.

8. The stollen should not be eaten until cold, and is ideally stored for a few weeks to intensify the flavour. Serve with coffee or mulled wine.

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Serves: Makes 4 stollen

Prep: 20 min, plus rising and 24 hr soaking
Cook: 40 min

Ingredients
1kg raisins
330g mixed peel, chopped
50g blanched almonds, chopped
50ml rum
250ml Milk
120g fresh Yeast
1.5kg unbleached plain strong flour
180g caster sugar
700g unsalted Butter
2 large Eggs
15g Salt
1 lemon, grated zest only
1 pinch grated tonka beans
1 tsp ground green cardamom
1 dash of bitter almond essence
1 pinch ground allspice
1 pinch mace
1 vanilla pod, seeds scraped