Christstollen

Ingredients

• 120ml lukewarm milk
• 3.5g dried yeast
• 50g sugar
• 255g plain flour
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 100g butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp flaked almonds
• 85g raisins
• 35g currants
• 85g mixed peel, chopped
• Marzipan
• Melted butter and icing sugar to finish

Method

1. Bloom the yeast with 1 tsp sugar in the milk, 10 minutes.
2. Sift the flour with remaining sugar, salt and all the spices.
3. Yeast mixture, melted butter and both extracts in, kneaded well. A splash more milk if very dry.
4. Prove 1-2 hours until doubled.
5. Knead in the fruit, peel and almonds.
6. Roll flat, lay a log of marzipan down the centre, and fold the dough over it — not sealed, just folded, which is the traditional shape.
7. Prove 45 minutes. 170°C for 50 minutes.
8. Brush generously with melted butter while hot, then bury in icing sugar. Repeat once cool.