Stollen

Method

To make the batter: Stir the yeast and sugar into the milk. If using dried yeast leave it to stand for 5 min. Mix in the flour and leave in a warm place until frothy - about 20 min. NB If using easy blend yeast add to dry flour and then mix with milk and sugar. Squeeze the nuts, lemon rind, spice and all the fruit (except cherries) into the risen dough. On a floured surface roll out the dough into a circle 25cm (10") in diameter. Brush the surface of the dough with the melted butter. Spread the cherries in a strip across the centre of the dough. Fold the dough into three (like an omelette) to cover the cherries. Press lightly together and place on a greased baking tray. Brush with melted butter, cover and leave to prove until light and puffy - about 30 mins. Bake in a hot oven 200C/400F/gas 6 for 35-40 mins. Cool on a wire rack. When cold, dredge with icing sugar. PER 100g 284 Kcal, fat 9.9g, saturated fat 2.5g, salt 0.1g, carbohydrate 45.7g, sugar 36.7g, fibre 2.2g