Fruited Festive Loaf

0
Average: 0 (0 votes)
(0 votes)
Fruited Festive Loaf
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie381 kcal(18 %)
Protein7.19 g(7 %)
Fat11.74 g(10 %)
Carbohydrates63.11 g(42 %)
Sugar added0.52 g(2 %)
Roughage1.86 g(6 %)
Vitamin A56.31 mg(7,039 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.25 mg(19 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.18 mg(16 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate6.1 μg(2 %)
Pantothenic acid0.08 mg(1 %)
Biotin5.74 μg(13 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C0.73 mg(1 %)
Potassium199.87 mg(5 %)
Calcium118.96 mg(12 %)
Magnesium25.75 mg(9 %)
Iron3.31 mg(22 %)
Iodine2.63 μg(1 %)
Zinc0.34 mg(4 %)
Saturated fatty acids4.36 g
Cholesterol16.41 mg
Author of this recipe:

Ingredients

for
8
Ingredients
cup
milk (warmed)
2 teaspoons
1 ½ cups
white Bread flour (sifted, plus extra for dusting)
1 pinch
1 teaspoon
superfine caster sugar
1 teaspoon
1 teaspoon
ground cinnamon
¼ cup
unsalted butter (softened)
½ cup
ground almonds
1 cup
mixed candied citrus peel (chopped)
¾ cup
Golden raisins
2 tablespoons
Apricot Jam (warmed)
powdered sugar (for dusting)

Preparation steps

1.
Combine the warmed milk and yeast in a mixing bowl and allow to sit for 5 minutes to one side.
2.
Combine the flour, salt, sugar, mixed spice and cinnamon in a large mixing bowl. Add the butter, ground almonds, mixed candied peel and sultanas and mix well. Add the milk and yeast mixture to the bowl and stir well to form a dough.
3.
Turn out onto a lightly floured surface and knead for 5-7 minutes until even and smooth. Cover with a damp tea towel and leave to prove for 20 minutes.
4.
After proving for 20 minutes, knock the dough back and knead again for 4-5 minutes. Shape the dough into an oval shape and transfer to a greased baking tray. Cover again with a damp tea towel and leave to prove in a warm place for 60 minutes.
5.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
6.
Bake for 40-45 minutes until risen and golden on the outside. Remove and allow to cool on a wire rack.
7.
Once cool, brush the top of the stollen all over with the warmed apricot jam before dusting heavily with icing sugar.