Christmas Stollen Sugar Bread

Recipe by wizkid
READY IN: 3hrs 55mins
YIELD: 1 loaf




  • In a small bowl, dissolve yeast in warm milk.
  • Let stand until creamy (about 10 minutes).
  • In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
  • Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
  • When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
  • Knead until smooth (about 8 minutes).
  • Place the dough in a lightly oiled large bowl, and turn to coat with oil.
  • Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
  • Lightly grease a cookie sheet.
  • Deflate the dough and turn it out onto a lightly floured surface.
  • Roll the marzipan into a rope and place it in the centre of the dough.
  • Fold the dough over to cover it.
  • Pinch the seams together to seal.
  • Place the loaf, seam side down, on the prepared baking sheet.
  • Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  • Preheat the oven to 350 degrees F (175 Degrees C).
  • Bake in the preheated oven for 10 minutes.
  • Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
  • Allow loaf to cool on a wire rack.
  • Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.