Christmas is just round the corner and what better way to get ready than by making Stollen, a classic German festive treat. This enriched dough is packed to the brim with Christmas spices, boozy fruit and marzipan and drenched in butter and icing sugar - what's not to love about that?! The Stollen needs to be twice proofed so this is a great recipe to take your time over and it will make your house smell AMAZING! Big thanks to Sam for letting us borrow his kitchen to film in this week! Sam says sorry that the lighting is so bad (but we think it looks fab as always!). -------------This recipe makes 1 large Stollen or 2 smaller ones. I recommend making 2 as you can keep on tightly wrapped up for a week of so's time. If you want to bake just 1 smaller one then go ahead and halve all the ingredients below. 150ml Whole Milk - warmed to around 48C (Warm to the touch but not HOT)1 Pack of Instant Yeast (7g)415g Plain Flour 100g caster sugar 1 tsp Salt 3/4 tsp Cinnamon 1/2 tsp Mace 1/2 tsp Cardamom 1/4 tsp Nutmeg 150g Soft Unsalted Butter 2 Eggs Yolk 200g Currents/Raisins/Sultanas - Soak in a little Rum or Brandy overnight 100g Mixed Peel 50g Almonds 1 Egg 90g Caster Sugar 90g Icing Sugar 175g Ground Almonds Butter and Icing Sugar to coat. -------------BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
