Dessert

Christmas stollen

Name: Christmas stollen
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8
Ingredients: 2 1/2 cups (375g) plain flour; 2 teaspoons baking powder; 3/4 cup (165g) caster sugar; 3/4 cup (90g) almond meal; 1/2 teaspoon ground cardamom; 100g chilled unsalted butter, chopped, plus extra melted butter to brush; 125g cream cheese; 1 egg, plus 1 extra yolk; 1/2 cup (125ml) milk; 2 tablespoons brandy; 1/2 teaspoon each vanilla & almond extracts; 1/2 cup (80g) sultanas; 1/3 cup candied mixed peel; 1 cup (160g) icing sugar, sifted; 2 tablespoons chopped glace cherries; 1 tablespoon silver cachous

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This traditional German fruitcake is sure to become a Christmas favourite.

2 1/2 cups (375g) plain flour
2 teaspoons baking powder
3/4 cup (165g) caster sugar
3/4 cup (90g) almond meal
1/2 teaspoon ground cardamom
100g chilled unsalted butter, chopped, plus extra melted butter to brush
125g cream cheese
1 egg, plus 1 extra yolk
1/2 cup (125ml) milk
2 tablespoons brandy
1/2 teaspoon each vanilla & almond extracts
1/2 cup (80g) sultanas
1/3 cup candied mixed peel
1 cup (160g) icing sugar, sifted
2 tablespoons chopped glace cherries
1 tablespoon silver cachous

Method

1.

Briefly pulse flour, baking powder, caster sugar, meal, cardamom and 1/2 teaspoon salt in a processor to combine. Add butter and cheese and pulse until a sandy mixture. Add egg, yolk, milk, brandy, vanilla and almond extracts, and process to a dough, then turn out onto a floured bench. Scatter with sultanas and peel, then knead until incorporated and dough is smooth. Cover in plastic wrap. Chill for 15 minutes.
2.

Preheat oven to 180°C and line a baking tray. On a floured surface, roll dough to a 24cm x 36cm rectangle. With 1 long side facing you, fold one third of the dough away from you into the centre, then fold over again to make a long rectangle (about 12cm x 36cm). Place fold-side down on tray, brush with melted butter, then bake for 45 minutes or until slightly risen and golden, and a skewer inserted in centre comes out clean. Cool on a rack.
3.

Meanwhile, gradually mix icing sugar with 2-3 tablespoons water to make a soft icing. Drizzle over cooled stollen, then sprinkle with cherries and cachous.