The third recipe on this small series of traditional Christmas dishes is for a mouth-watering fairly sweet bread coming from Europe known as Stollen.

This particular sweet, fruity, yeast bread is actually as a rule served in Austria and Germany at Christmas time. It is usually eaten for breakfast time, as a dessert, or simply, around the Christmas tree on Xmas Eve.

Our recipe for Stollen is easy to produceand is perfect for the merry time.

Ingredients. Can make one loaf

150 ml / 2/3 cup lukewarm whole milk

40 grams /3 tbsp caster(fine) sugar

ten milliliter /2 tsp easy-blend dehydrated yeast

350 grams /3 cups plain white flour, as well as extra for dusting

1.5 tsp salt

100 g cup butter, melted

1 egg, beaten

50 g 1/3 cup seedless raisins

25 g 1/6 cup sultanas

forty grams 1/3 cup candied orange peel, chopped

twenty-five g cup blanched almonds, chopped

5 milliliter / one tablespoons rum

forty grams / three tablespoons of butter, melted

about 50 grams / cup icing sugar

1. Blend jointly the warm whole milk, sugar as well as yeast and keep aside in a warm spot right up until this will become frothy.

2.Sift jointly the flour and salt, make a well in the middle and pour on the yeast blend. Put the egg and butter and incorporate jointly to make a soft dough. Blend in the sultanas, raisins, almonds and the candied orange peel and mix on the rum. Rub the dough on a softly floured board till pliable.

3. Put the dough in a large, greased bowl and cover with a non-stick film or paper. Leave in a warm point for about a couple of hours, until it has doubled in dimension.

4. Switch out there on to a floured block and rub until smooth and stretchy.On a baking tray, shape your loaf directly into a rectangular shape about 25 x 20 centimetres or 10 x 8 in. Flip the dough over along one of the longer sides and press the two layers jointly. Cover up and let to stand for twenty mins.

5.Pre-heat the oven to 200 C/ 400 F. Bake the Stollen for 25-30 mins, till it is undoubtedly well risen. Allow to cool a little, next scrub with melted butter. Sift the sugar over the top and leave on to the wire tray to cool. Serve in slim slices.