Fruited Festive Loaf
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 kcal | (18 %) | ||
| Protein | 7.19 g | (7 %) | ||
| Fat | 11.74 g | (10 %) | ||
| Carbohydrates | 63.11 g | (42 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 1.86 g | (6 %) |
more nutritional values
| Vitamin A | 56.31 mg | (7,039 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 2.25 mg | (19 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.71 mg | (6 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 6.1 μg | (2 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 5.74 μg | (13 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 0.73 mg | (1 %) | ||
| Potassium | 199.87 mg | (5 %) | ||
| Calcium | 118.96 mg | (12 %) | ||
| Magnesium | 25.75 mg | (9 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 2.63 μg | (1 %) | ||
| Zinc | 0.34 mg | (4 %) | ||
| Saturated fatty acids | 4.36 g | |||
| Cholesterol | 16.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- ⅜ cup milk (warmed)
- 2 teaspoons active dry yeast
- 1 ½ cups white Bread flour (sifted, plus extra for dusting)
- 1 pinch salt
- 1 teaspoon superfine caster sugar
- 1 teaspoon ground mixed spice
- 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.
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