baking & roasting

StollenServes 40Ingredients:750 g flour40 g fresh yeast,or 2 sachets of dried yeast125 g sugarApprox. 125 ml warm milk200 g butter or margarine, melted50 g lard1/2 tsp of rum essence1/2 tsp of vanilla essence1/2 tsp of almond essence1/2 tsp mace1/2 tsp cardamom300 g raisins150 g currants100 g candied orange peel100 g candied lemon peel150 g ground almondsMethod:1. Mix about 3 tbsp of the flour, 1 tsp sugar and thecrumbled yeast with the milk to a smooth paste. Setaside for about 15 minutes to rise, or place in themicrowave for 4 minutes at 80 Watts.2. Mix together with the rest of the flour, sugar, milk,lard, melted butter or margarine, then kneadthoroughly for a few minutes. Finally knead in theessences, spices, dried fruit and almonds.3. Halve the dough, and shape into 2 loaves. Place on2 baking trays, and put in the oven (50°C) to riseuntil the stollens have doubled in size. Bake. N.B.You will have to bake one at a time if usingConventional.4. When ready, remove from the oven, and immediatelybrush with melted butter. Dredge with icing sugar.TipTopping:200 g butter, melted75 g icing sugarSetting: Fan plus ConventionalTemperature: 150–170°C 160–180°CShelf level: 1 and 3 1Duration: 45–65 minutes 45–65 minutes foreach stollenCardamom is the second mostexpensive spice in the worldafter saffron. The white orgreen pods contain seeds whichare rich in aromatic oils. Theseeds are used whole in somedishes, or can be dried andground into a powder.52