Jewelled Fruits in Madeira Stollen Bread PDF Print E-mail
A really quick and easy to make adaptation of that wonderful German Christmas bread "Stollen" now much enjoyed throughout the world. Serve sliced with or without butter - and can be lightly toasted!


1 jar of Jewelled Fruits in Madeira

175g (6 oz) marzipan

2 level teaspoons dried yeast

150ml (5fl.oz.) tepid milk

50g (2 oz) caster sugar

350g (12 oz) strong white flour

1/4 teaspoon salt

110g (4 oz) softened butter

1 medium sized egg, beaten

Icing sugar for dusting

Preheat oven to 190 deg.C, gas mark 5


Sprinkle the yeast and 1 teaspoon caster sugar into the just warm milk in a bowl and leave for about 5 minutes, stirring occasionally to dissolve, until it forms a frothy head.

Sift the flour and salt and remaining sugar well together in a large mixing bowl. Make a well in the centre of the flour and pour in the yeasty milk, softened butter and beaten egg. Mix everything together with your hands or a wooden spoon until it forms a soft paste consistency which leaves the side of the bowl cleanly. Then work in all the Jewelled Fruits in Madeira distributing them as evenly as possible. Knead the dough on a floured work surface for 5 minutes until it is springy and elastic.


Cover the top of the bowl with cling film and allow the dough to double in size; then place the risen dough on a clean surface and knock the air out of it and knead again until smooth and elastic. Then roll or press the dough into an oblong shape about 25cm x 20cm (10”x 8”).


Knead and roll out the marzipan to form a long sausage shape (about 23cm – 9”) and place along the centre of the dough. Fold the dough over the marzipan roll and carefully place on a baking tray allowing plenty of room for expansion. Leave to prove in a warm place until it has doubled in size (usually about 1 hour) and then bake in the preheated oven for about 40 – 45 minutes until firm to the touch. Allow to cool on a wire rack.



Dust with icing sugar to decorate.

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