In the midst of getting stuck into the thousands of gingerbread cookies, glorious chocolate cheesecake and messy but yummy mince pies (thank you free Mary Berry recipe in this week’s Stylist!) that came out of my kitchen over the past few days, I noticed on Christmas Eve that I had a container of candied ginger that as yet did not have a recipe assigned to it. That was soon remedied, and a version of Christmas stollen was born. I cheated and did the dough in my bread machine, making it by far the easiest recipe of the season. Definitely on the baking list for next year.
Ingredients (makes two 10in loaves):
4½ cups (610g) bread flour
¾ cup (175ml) water
½ cup (130g) butter, softened
1 teaspoon almond extract
1½ teaspoon vanilla extract
½ cup (100g) sugar
1 tablespoon cinnamon
1½ packets of yeast*
1 teaspoon salt
¾ cup (about 200g) candied ginger
¾ cup (about 200g) raisins or sultanas
1 cup (130g) powdered (icing) sugar
⅓ teaspoon lemon extract
1-2 tablespoons milk
1. Mix and knead the dough by hand as you normally would and allow to rise until nearly double, or add the ingredients into a bread machine pan in the order recommended by the manufacturer and select the dough setting.
2. Punch down and separate into two sections. Roll out each section into an oval, approximately 8-9in diameter. Fold lengthwise and place onto a greased baking tray. Cover and let rise for about an hour, or until you see that it has risen to about 1.5 times its original size.
3. Bake at 350F (180C) for about 40 minutes, or until golden brown. Place on a wire rack to cool.
4. Cover with lemon glaze and powdered (icing) sugar. Top with maraschino (glace) cherries and almond flakes if desired.