Breville the Custom Loaf BBM800 Instruction Book page 103

dOUGH - STOLLEN
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Milk
Water
Melted butter
Salt
Caster sugar
Bread flour
Grated orange rind
Egg (59g), lightly beaten
Yeast: Active Dry
TO COMPLETE
Raisins
Sultanas
Glace cherries
Mixed peel
Slivered almonds
Brandy
Melted butter
Icing sugar
102
Stollen
dough
Collapsible
125ml
125ml
60g
1 teaspoon
3 tablespoons
600g/ 4 cups
1 teaspoon
1
2 teaspoons
½ cup
3 tablespoons
3 tablespoons
2 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
3 tablespoons
Handshaping procedure
1. Place raisins, sultanas, glace cherries, mixed peel and almonds into a
glass bowl. Pour over brandy, cover and set aside to stand for 2 hours.
2. Flatten and shape dough to approximately 25cm square. Scatter
soaked fruit and almonds over the top.
3. Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and leave
to stand in a warm area for 1 hour or until well risen.
5. Bake at 180°C for 30-35 minutes or until golden.
6. Remove stollen from tray, cool on wire rack.
7. When cool, dust Stollen with icing sugar.