Recipe: The Fairmont, The Palm's Stollen
100ml warm milk
25g fresh yeast, soaked in water and fermented for eight hours
½ tsp salt
175g unsalted butter, softened
250g bread flour
200g dried cranberries
50g diced orange and lemon peels
50g toasted flaked almonds
200g melted butter
50g icing sugar
1 In a large bowl, combine the fermented yeast and warm milk with sugar, salt, softened butter and 1/3 cup of the bread flour. Mix well.
2 Add the remaining flour, a little at a time, stirring well after each addition.
3 When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the sultanas (dried raisins), dried cranberries, diced orange and lemon peels.
4 Continue kneading the dough until smooth for about eight minutes.
5 Cover the dough with a damp cloth and let it rise in a warm place until doubled in volume, about one hour.
6 Deflate the dough and turn it out onto a lightly floured surface.
7 Roll the marzipan into a rope and place it in the centre of the dough.
8 Fold the dough to cover it, pinching the seams together to seal.
9 Place the dough, seam-side down, onto a lightly greased baking tray.
10 Cover with a clean, damp tea towel and allow to rise until doubled in volume, for about 40 minutes.
11 Meanwhile, preheat the oven to 180C.
12 Bake for 40 minutes until golden brown.
13 Brush the loaf with melted butter while the loaf is still hot and allow the loaf to cool.
14 Dust the cooled loaf with icing sugar and sprinkle the loaf with toasted flaked almonds.