Yield: 8 servings
|30 grams||Yeast, compressed.|
|¼ cup||Castor sugar.|
|⅓ cup||Milk, warmed.|
|2 cups||Plain flour.|
|¾ teaspoon||Ginger, ground.|
|½ teaspoon||Cinnamon, ground.|
|¼ teaspoon||Nutmeg, ground.|
|1 \N||Egg, lightly beaten.|
|60 grams||Butter, melted.|
|1 tablespoon||Rum, underproof dark.|
|½ cup||Slivered almonds.|
|30 grams||Butter, melted, extra.|
|\N \N||Icing sugar.|
Combine yeast, 1 tablespoon of the sugar and all the milk in a small bowl, cover and stand in a warm place until mixture is foamy.
Sift flour and spices into a large bowl, make a well in centre of mixture, stir in remaining sugar, yeast mixture, egg, butter, rum, sultanas and almonds; mix well. Turn dough onto a lightly floured surface, knead well for about 5 minutes.
Place dough in a lightly oiled bowl, cover and stand in a warm place for 30 minutes, or until doubled in size.
Turn dough onto a lightly floured surface, divide into 8 equal portions, shape each portion into a 10cm round. Divide marzipan into 8 equal portions, shape each portion into a 10cm-long roll.
Place a marzipan roll across each round of dough, placing the roll slightly off centre. Fold shorter side of dough over marzipan, flatten slightly with hand.
Place rounds on lightly greased oven trays, cover and stand in a warm place for about 20 minutes, or until stollens increase by half.
Brush stollens with half of the extra butter, bake in a moderate oven for about 25 minutes, or until golden brown. Brush warm stollens with remaining extra butter, dust with sifted icing sugar.
from THE AUSTRALIAN WOMAN'S WEEKLY December 1989 typed by KEVIN JCJD SYMONS