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Stollen Roll

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (213)      Christmas (81)      Stollen (2)     


stollen


At Christmas we always end up buying too much food. As a result, the stollen that I wanted to make had to take a back seat. But now it is Christmas in July, you enjoy this traditional enriched loaf. It is extremely moreish, and didn't last long in our house. Each slice is approximately 155 calories based on the brands I used.

Preparation Time: 2 hours
Cooking Time: 40 minutes
Makes: 20 servings

Ingredients
450g white bread flour
125g raisins
50g mixed peel
50g glace cherries
1 lemon
125ml almond milk
1 tbsp water
tsp ground nutmeg
tsp salt
1 tbsp Truvia sweetener (or 50g caster sugar)
80g icing sugar
7g fast action yeast
2 eggs
100g margarine
75g ground almonds

Method



lemon, zest, grater


Zest and juice the lemon.



lemon, zest, grater


Mix flour, yeast, salt, zest, nutmeg, and sweetner/sugar together.



lemon, zest, grater


Rub in the margarine for a breadcrumb like consistency.



lemon, zest, grater


Beat the eggs with milk and lemon juice.



Gradually pour the milk mixture into the flour mixture to form a wet sticky dough.



Knead the dough for about ten minutes.



Leave the dough to prove for about an hour or until doubled in size.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.



almond paste


Mix 75g icing sugar with the ground almonds and water to form a paste.



Roll out the dough into a rectangle.



almond paste


Chop the cherries in half.
Spread the almond paste and scatter the fruit.



almond paste


Roll up like a Swiss roll.



stollen


Bake in the oven.



stollen


Dust with 1 teaspoon of icing.



stollen


Categories
#Christmas
#Bread
#Stollen
I like this Recipe - 9
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I love stollen! This looks amazing and quite easy, thanks for sharing.
When you see them in the shops or cafes then they look really hard to make, but once you've broken the recipe down, it is in fact quite simple.
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