Festive Dried Fruit Loaf

Name: Festive Dried Fruit Loaf
Total time: 10 h
Yield: 1
Ingredients: 3.75 cups raisins; 3.75 cups golden raisin; 0.75 cup chopped Candied fruit; 0.25 cup Candied cherry (chopped); 3 Tbsps dark Rum; 3 cups Bread flour (plus extra for dusting); 0.25 tsp salt; 0.5 oz active dry yeast; 0.25 cup caster sugar; 1 tsp grated lemon zest; 0.5 cup warm milk; 2 eggs; 0.5 cup butter (diced); 0.5 cup sliced almonds; 3.5 ozs Marzipan (diced); 2 Tbsps melted butter; 0.5 cup powdered sugar

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Difficulty:

moderate

Difficulty

Preparation:

2 h.

Preparation

ready in 10 h.

Ready in

Ingredients

for

cake

Ingredients: 3 ¾ cups raisins; 3 ¾ cups golden raisin; ¾ cup chopped Candied fruit; ¼ cup Candied cherry (chopped); 3 Tbsps dark Rum; 3 cups Bread flour (plus extra for dusting); ¼ tsp salt; ½ oz active dry yeast; ¼ cup caster sugar; 1 tsp grated lemon zest; ½ cup warm milk; 2 eggs; ½ cup butter (diced); ½ cup sliced almonds; 3 ½ ozs Marzipan (diced)

To finish: 2 Tbsps melted butter; ½ cup powdered sugar

How healthy are the main ingredients?

raisins almond salt egg

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Preparation steps

Mix together the fruits and rum, cover and leave to stand for at least 5 hours. Drain well, reserving the rum.

Mix together the flour, salt, yeast, sugar and the lemon zest in a mixing bowl.

Whisk together the milk, eggs and reserved rum until blended. Stir into the flour mixture with 90g| 3oz of the butter and beat until smooth.

Turn the dough out onto a surface lightly dusted with flour and knead until smooth and elastic.

Melt the remaining butter.

Put the dough into a bowl, brush with a little of the butter, cover with cling film and leave to stand for 30 minutes.

Knead the dough until smooth, return to the bowl and cover. Leave in a warm place for 1-2 hours, until doubled in size.

Line a baking tray with non-stick baking paper.

Turn the dough out onto a surface lightly dusted with flour and punch it down to remove any air bubbles.

10.

Flatten out the dough to a thickness of about 1cm|1/2" and sprinkle with the soaked fruits, almonds and marzipan. Gather up the dough and knead until smooth and the fruits and marzipan are evenly distributed.

11.

Shape the dough into a flat log and place on the baking tray. Brush with melted butter, cover loosely with cling film and leave to rise for about 30 minutes.

12.

Heat the oven to 190°C (170° fan) 375°F gas 5.

13.

Bake for 30-40 minutes until golden brown.

14.

To finish: immediately brush the stollen with the melted butter and sift over the icing sugar. Place on a wire rack to cool.