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FESTIVE STOLLEN
MAKES 1 large loaf or 2 medium loaves
PREPARATION TIME: 20 minutes plus rising
TIME: 30 minutes
TOOLS Dough Hook
75g (3oz) sultanas
75g (3oz) currants
50g (2oz) orange & lemon chopped candied 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) glacé cherries
225g (8oz) almond paste - home-made, recipe below (or bought marzipan)
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 glacé 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 (or marzipan) 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/Gas5.
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.
Either wrap loaf in foil, or put in a air-tight box and leave for a week or so, then dust again with icing sugar before eating.
ALMOND PASTE
MAKES 450G (1LB)
PREPARATION TIME: 10 MINUTES
TOOLS K BEATER
225g (8oz) ground almonds
115g (4oz) icing sugar
115g (4oz) caster sugar
1 egg, lightly beaten
5ml (1 tsp) lemon juice
1-2 drops of vanilla or almond
1 Place all the ingredients in the Kenwood Bowl. Using the K Beater on minimum speed, mix together until the ingredients bind together to form a paste.
2 Transfer to a work surface lightly dusted with icing sugar and knead into a ball. Cover until ready to use.
Cook’s Note If you wish to avoid using raw egg to bind the ingredients together, replace with water.
We don't like glace cherries so replaced them with candied peel - our own homemade stuff using the recipe I posted on here early.
What do you think? It looks great, its just come out the oven. I tasted a bit of the almond paste, warm, yummy! Can't wait to try it....
By smallblueplanet
MAKES 1 large loaf or 2 medium loaves
PREPARATION TIME: 20 minutes plus rising
TIME: 30 minutes
TOOLS Dough Hook
75g (3oz) sultanas
75g (3oz) currants
50g (2oz) orange & lemon chopped candied 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) glacé cherries
225g (8oz) almond paste - home-made, recipe below (or bought marzipan)
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 glacé 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 (or marzipan) 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/Gas5.
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.
Either wrap loaf in foil, or put in a air-tight box and leave for a week or so, then dust again with icing sugar before eating.
ALMOND PASTE
MAKES 450G (1LB)
PREPARATION TIME: 10 MINUTES
TOOLS K BEATER
225g (8oz) ground almonds
115g (4oz) icing sugar
115g (4oz) caster sugar
1 egg, lightly beaten
5ml (1 tsp) lemon juice
1-2 drops of vanilla or almond
1 Place all the ingredients in the Kenwood Bowl. Using the K Beater on minimum speed, mix together until the ingredients bind together to form a paste.
2 Transfer to a work surface lightly dusted with icing sugar and knead into a ball. Cover until ready to use.
Cook’s Note If you wish to avoid using raw egg to bind the ingredients together, replace with water.
We don't like glace cherries so replaced them with candied peel - our own homemade stuff using the recipe I posted on here early.
What do you think? It looks great, its just come out the oven. I tasted a bit of the almond paste, warm, yummy! Can't wait to try it....
By smallblueplanet
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