Stollen (German Christmas Fruit Bread with Raisins and Almonds)

Dough and fruit

• 200 ml Whole milk, lukewarm
• 7 g Instant yeast
• 80 g Caster sugar
• 1 Egg, room temperature
• 500 g Bread flour
• 7 g Fine sea salt
• 1 tsp Ground cardamom
• 2 tsp Dried orange zest
• 1 medium Lemon
• 100 g Unsalted butter, softened
• 180 g Raisin
• 100 g Candied orange peel
• 80 g Almonds

Finish

• 60 g Butter
• 80 g Icing sugar

1. Warm the milk until just lukewarm, then whisk in the yeast and a spoonful of the caster sugar. Leave for 5 to 10 minutes until lightly foamy.
2. In a large bowl, mix the flour, salt, cardamom and dried orange zest. Finely zest the lemon into the bowl, then add the remaining caster sugar.
3. Add the egg and the yeasted milk to the bowl and mix to a shaggy dough. Knead for 6 to 8 minutes until smoother, then work in the softened unsalted butter a little at a time until fully incorporated and the dough is elastic.
4. Cover and leave the dough to rise in a warm place until doubled in size. It should feel airy and spring back slowly when pressed.
5. Tip the dough out and gently press it into a rough rectangle. Knead in the raisins, candied orange peel and almonds until evenly distributed, keeping the dough as intact as possible.
6. Shape into a thick oval, then fold one long side over so it sits just off-centre, creating the classic stollen profile. Transfer to a baking tray and cover; prove until slightly puffy and the dough slowly springs back when pressed.
7. Heat the oven to 180°C (355°F). Bake for 35 to 45 minutes until deep golden and the loaf sounds hollow when tapped underneath.
8. Melt the butter, then brush it generously over the hot stollen. Dust heavily with icing sugar, cool on a rack, then dust again once fully cool for a thick snowy coating.

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