Combine the sugar, milk and dried
yeast with 1/3 cup warm water in a small bowl, and leave the bowl in
a warm place for 10 minutes, or until the mixture is foamy.
Meanwhile, place the softened butter
and caster sugar in a large bowl and beat with electric beaters
until it is light and creamy.
Add the egg and vanilla essence to the
creamed butter mixture, and beat well to combine.
Add the yeast mixture, cinnamon and
almost all of the flour, and mix to soft dough, adding more flour if
necessary.
Turn out onto a lightly floured work
surface and knead for 10 minutes, or until the dough becomes smooth
and elastic.
Place in a lightly oiled bowl, cover
with plastic wrap and leave for 1 hour 45 minutes in a warm place,
or until doubled in volume.
Preheat the oven to moderate 180°C
(350°F/ Gas 4).
Lightly grease a baking tray.
When the dough has risen, tip it out
of the bowl onto a floured work surface and punch it to expel the
air.
Press the dough out to a thickness of
about 1.5cm and sprinkle the fruit and nuts over it.
Gather it up and knead for a few
minutes to mix the fruit and nuts evenly through the dough.
Shape the dough into an oval about
18cm wide and 30cm long.
Fold in half lengthways, and press
down to flatten slightly, with the fold slightly off centre on top
of the loaf.
Place on the baking tray and bake for
40 minutes, or until golden brown.
As soon as the stollen comes out of
the oven, brush it with the melted butter, allowing each brushing to
be absorbed, until you have used all of the butter, then cool on a
wire rack.
Dust with icing sugar before serving.
Serves 12
This rich Christmas fruit bread originated
in the German town of Dresden. Stollen will keep for up to three months
if wrapped in plastic wrap, then in foil, and frozen. It makes a lovely
Christmas gift, wrapped in cellophane and tied with a brightly colored
ribbon.
