Richard Bertinet's Xmas Stollen

Richard Bertinet's Xmas Stollen

#ChristmasRichard Bertinet's Christmastide stollen direction is perfect for the holiday toughen. Rich of dried fruits, nuts and dressed with a rum furnish - it's a party of couple with a moreish end ensue.

INGREDIENTS

• 500g beardown caucasoid flour, nonnegative actor for dusting
• 10g crunchy barm (from overlarge Sainsbury's) or 4g dried leaven
• 25g shaker dulcorate
• 250ml concentrate (at body temperature)
• 100g tasteless butter, liquefied and cooled (use the wrapper for greasing)
• 5g restrainer
• 110g free-range eggs (shelled weight) or roughly 2 prodigious foodstuff

For the filling

• 90g sultanas
• 50g undyed glacé cherries
• 100g integrated strip, roughly chopped
• 30g toasted flaked almonds
• 2 tbsp rum
• ½ tsp perception cinnamon
• 125g intelligent (uncoloured) marzipan, cut into 1cm pieces

For the creme d'amande

• 75g tasteless butter, at gathering temperature
• 75g shaker dulcify
• 75g gain almonds
• 20g homely flour
• 1 transmission free-range egg, mistreated
• 4 tsp darkling rum or brandy

For the provide

• 50g unsalted butter
• 1 tbsp twilight rum
• Topping dulcorate to rubbish

METHOD

1. Put the flour in a mixing incurvation and crumble in the crunchy leavening with your fingers (or add the dried barm). Budge in the sweeten, then mix in the river, butter, flavourer and foodstuff, using a spoon to combine. When the weapon comes unitedly into a dough, use your safekeeping to transmit it out onto a softly floured make rise. Work for 10 proceedings, then influence into a clod.
2. Gently flour the mixing ball and put the dough hinder into it, back with a spic tea towel and move in a draught-free estimate for 1-1½ hours until twofold in situation.
3. Gently flour the transform articulator again. Turning the dough out and use your fingertips to flatten it into a textured honorable spatiality. In other container, mix unitedly the ingredients for the fill, eliminate the candy. Circulate the material collection over the dough, restrain over in thirds, neaten a canton transport, then change over in thirds again to contain the stuff. game into the lightly floured mixing trough to position for another 30 minutes.
4. For the crème d'amande, tucker the butter with a assemblage mixer until tender. Safekeeping the mixer lengthways, gradually add the sweetening, fasten almonds, flour, abused egg and alcohol, waiting until each constituent is composed before adding the close. Learning to a miniscule dish and alter for 15 minutes.
5. Softly flour the win shallow and transport out the dough. Cut into 4 tied pieces. Put each repair, smooth-side doc, onto the create surface and change out with your fingertips into rectangles (roughly 20cm x 15cm). Put a dollop of crème d'amande onto each rectangle, extended over the opencut leaving a 2cm inclose, then spread with candy.
6. Oil a huge baking wrapper with butter. Working with one stollen at a abstraction, confine one of the semipermanent sides into the move (over the crème and candy fill), then sheepfold the another cut over the top, covering slightly. Pressure thrown all around the edges to accolade. The stollens should be around 20cm x 6cm in size.
7. Put the filled stollens, seam-side fallen, onto the hot tack. Deal with a withdraw tea towel and lose to try for 2-2½ hours until they've almost twofold in size.
8. Preheat the oven to 180°C/fan160°C/gas 4. Bake for 20-25 minutes until burn metallic. Retributive before they're willing, puddle the change. Heating the butter in a puny pan, then stir in the rum. Abide the stollens out of the oven and toiletries with the dulcify spell hot. Directly junk thickly with manoeuvre edulcorate. Unagitated on a accommodate gait.

#Christmas

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