My favourite Christmas morning breakfast!
- 1 cup raisins, plumped
- 1/2 cup currants, washed
- 1/4 cup chopped mixed glazed fruit
- 2 tbsp grated orange peel
- 1 tbsp grated lemon peel
- 1/4 cup chopped blanched almonds
- 1 pkg traditional dry yeast (not Quick Rise)
- 1/4 cup warm water
- 1 cup hot water
- 1/2 cup butter
- 1/4 cup sugar
- 1 tsp salt
- 1/4 tsp ground cardamon
- 4 to 4 1/4 cup flour
- 1 slightly beaten egg
- 1 cup icing sugar
- 2 tbsp hot water
- 1/2 tsp butter
- Warm oven at 95F and place small bowl of water inside.
- Make fruit mixture first in a small bowl and set aside.
- Soften yeast in ¼ c warm water with 1 tsp sugar for 10 minutes.
- In a large bowl, combine 1 c hot water, soft butter, sugar, salt, and cardamom. Cool to lukewarm.
- Stir in 2 c of the flour, hand beat well. Add the softened yeast mixture and egg, beat well.
- Stir in the fruit mixture. Add enough of the remaining flour to make a soft dough.
- Turn out on a lightly floured surface. Knead until smooth and elastic (about 8-10 min).
- Place in greased bowl, turning once to grease surface of dough.
- Cover with clean towel and let rise in a barely warm oven until double in size (about 1 3/4 hrs).
- Punch down, turn out on lightly floured surface.
- Divide in 3 equal parts. Cover and let rest 10 min.
- Roll each of the 3 parts to 10” x 6” rectangle.
- Without stretching, fold the long side over to within 1’ of the opposite side, seal edge with a little bit of water.
- Place on greased baking sheets. Cover and let rise in barely warm oven till almost double in bulk (about 1 hr).
- Remove Stollen and heat the oven to 350F
- Return the Stollen to the oven and bake untill golden brown. (about 15 to 20 minutes)
- While warm, brush with glaze.
- Decorate with additional fruit.
Thanks to Pauline Oliver for the recipe!