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CHEAT'S STOLLEN

 

Bread Machine Easy by Sara Lewis
Packed with all the seasonal flavour of a true German Christmas stollen, this machine-made version is speckled with diced marzipan rather than being wrapped around a ribbon of marzipan.
Makes 750 g (1 1/2 Ib) loaf
Time: 2 hours 50 minutes to 4 hours, depending on machine


Ingredients
• 175 ml (6 fl oz)milk
• 50 g (2 oz) butter, melted
• 1 egg, beaten
• grated rind of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 4 cardamom pods, seeds crushed and pods discarded
• 375 g (12 oz) strong white flour
• 50 g (2 oz) caster sugar
• 1 1/4 teaspoons fast-action dried yeast
• 75 g (3 oz) mixed dried fruit
• 50 g (2 oz) glace cherries, roughly chopped
• 75 g (3 oz) yellow marzipan, diced

To finish
• 1 tablespoon butter
• 2 tablespoons icing sugar, sifted


Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the milk, butter and beaten egg, then the lemon rind, salt and spices. Spoon the flour over the top and add the sugar. Make a slight dip in the centre and sprinkle in the yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a sweet setting with a medium crust. Press start.

3. When the raisin beep sounds, gradually add the fruit and marzipan.

4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack. Rub the top with the butter and dust heavily with sifted icing sugar. Leave to cool.

Tip: Add the dried fruits and marzipan in small batches so that the kneader blade does not get jammed.

Note: Do not use the delay timer programme because this bread contains milk and eggs.