Spiced Christmas Log Loaf
ready in 2 h. 25 min.
Soften the raisins in the rum.
Make a pre-dough using 1 tbsp sugar, 1 tbsp flour, 2 tbsp milk and the yeast. Dust with flour, covers and leave to rise in a warm place for around 30 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
Mix the pre-dough with the remaining flour, the marzipan, the remaining milk and sugar, the butter, clarified butter and a few drops of rum and almond flavouring. The dough should not be sticky. If necessary use a little or or a little less milk.
Stir in the a pinch of both spices, the raisins and the almonds. Shape the dough into a stollen and place on the prepared baking dish. Leave to rise for another 30 mins and then bake for around 45 min.
Remove from the oven and the dish and brush with melted butter. Leave to cool and dust with icing sugar. Serve sliced.