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Stollen

1 oz fresh yeast
2 tablespons warm water
1/2 cup icing sugar
pinch salt
6 tablespons warm milk
2 tablespons dark rum
1 teaspoon almond extract
3 3/4 cups flour
1 egg, beaten
10 tablespoons butter, softened
1/3 cup raisins
1/3 cup glace cherries, chopped
1/3 cup currants
1/8 cup chopped angelica
1/4 cup cut mixed candied peel
1/3 cup flaked almonds
Icing Sugar for Dredging

Mix the yeast with the warmed water. Dissolve 1/3 cup of the icing
sugar and the salt in the warmed milk.

Add the rum almond essence and the yeast mixture. In a large mixing
bowl place the flour and make a well in the center.

Cut 6 tablespoons of the Butter into small peices and add to the
flour. Add the yeast mixture and the egg. Then add all the fruit,
mixed peel, almonds and angelica Mix this to a soft dough. Knead
for about 10 minutes. Set it aside to rise in a warm place until
it has doubled in size.

Knead the mixture again then roll out to a rectangle approx 12" x
8" (30cm x 20cm).

Melt the remaining butter and brush it all over the dough, then
sprinkle with icing sugar. Fold the two long edges to overlap and
press them lightly together. Taper the ends slightly then place
on a well greased baking tray. Brush with the remaining melted
butter and once again set aside in a warm place to rise to double
its size.

Bake in a preheated oven (Gas mk5, 190C, 375F) for about 45 mins.
Place on a wire rack to cool. When cool dredge with icing sugar.

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