Stollen
“Christmas breakfast is as much about presentation as the presents.”
- 7g sachet dried yeast
- 1/³ cup milk mixed with 1/³ cup water
- 2 tsp sugar
- 1/³ cup caster sugar
- 125g unsalted butter at room temperature
- 1 egg
- 2 tsp vanilla essence
- 1/2 tsp cinnamon
- 3 cups flour
- 1/2 cup currants
- 1/2 cup mixed peel
- 1/2 cup raisins
- 1/2 cup slivered almonds
- Melted butter for brushing Icing sugar
As the festive season looms, it's not the Christmas Eve feast of turkey, ham, baked salmon and ice-cream pudding with brandy butter that our Homecook hero, Roz Hegyessy's family most anticipates - it is Christmas breakfast.
Method
Sprinkle yeast into warmed milk mixture, add sugar and stir. Leave for 10 minutes.
Beat caster sugar and butter until creamy, then add egg, vanilla, yeast mixture, cinnamon and flour.
Mix to a soft dough by hand and knead for 10 minutes on a floured surface until smooth. Place dough in an oiled bowl, cover and let sit for 1 1/2 hours in a warm place. Preheat oven to 180C.
Place dough on floured surface and punch down. Press out to 1.5cm thick and sprinkle the fruit and nuts over the dough. Knead, then shape into an oval, 18cm x 30cm.
Fold in half lengthways, keeping fruit on the inside, then press down to flatten.
Place on a lightly greased tray and bake for 40 minutes, until golden brown.
Brush with butter and cool on a wire rack. Dust with icing sugar and serve
with homemade strawberry jam.
