Ingredients:
400g Strong white bread flour
200g Sourdough starter, fed 12 hours before use, at a ratio of 1: starter 2: water 2: flour
1 tsp Salt
2 tblsp White sugar
3 Whole eggs
1 Egg white
150g Butter, diced at room temperature
100ml Milk
100g Mixed dried fruit
100ml Dark rum
400g Marzipan
0.5 tsp Ground cinnamon
0.5 tsp Ground ginger
0.5 tsp Ground
2 tblsp Brown sugar
A handful of sliced almonds
Method:
- The day before you want to cook the stollen, soak the fruit with dark rum.
- Also the day before cooking the stollen prepare the dough.
- In a large bowl mix the flour, whole eggs, milk, salt and white sugar to form a dough, kneed for 10 minutes.
- Add the butter a little at a time, carry on kneading until all the butter is incorporated and the dough is smooth.
- Place the dough in a greased bowl and leave at room temperature for 6 hours then refrigerate for a further 8 hours.
- After this time the dough should be two to three times bigger. Remove from the fridge and gently roll out on a lightly floured surface to a rectangle approximately 1.5 cm thick.
- Roll out the marzipan to a rectangle slightly smaller than the dough.
- Place the marzipan on top of the dough leaving a 2 inch gap of dough on one of the long sides.
- Drain the excess rum from the dried fruit and sprinkle over the marzipan along with the ginger, cinnamon and nutmeg, pressing down lightly to keep in place when rolling.
- Roll the stollen up, leaving the side with the exposed dough until the end. Gently fold the short ends underneath to round of the ends.
- Leave at room temperature on a papered baking tray for 3 hours.
- Pre heat the oven to 180 degrees C ( 350 degrees F), gas mark 4.
- Brush the egg white all over the outside and sprinkle the almonds, brown sugar and a little more nutmeg over the top.
- Bake for 35 minutes.
- Remove from the oven and allow to cool.
- Dust heavily with icing sugar before slicing.
Needarecipe.co.uk 