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The Fair Trade Cook Book

Stollen

This is a traditional German recipe.
Stollen has a long and interesting history, visit http://en.wikipedia.org/wiki/Stollen for the story.

Ingredients

The dough
500 gm	plain flour
100 gm	best butter
225 ml	milk
10 ml	dried yeast
50 gm	FAIRTRADE caster sugar
a pinch or two	salt
2	hens eggs
The filling
6	FAIRTRADE green cardamon pods
1	FAIRTRADE Lemon
1 large	FAIRTRADE orange
50 gm	FAIRTRADE apricots
100 gm	FAIRTRADE mixed raisins and sultanas
50 gm	FAIRTRADE dates
25 gm	Fair Trade almonds
2.5 ml	FAIRTRADE ground cinnamon
200 gm	marzipan
The glaze
100 gm	FAIRTRADE icing sugar
15 ml	FAIRTRADE lemon juice
FAIRTRADE	Sources Lemons Oranges Almonds Sultanas Raisins Dates Herbs and Spices Sugar pestle

Method

Preparation

Take the butter and eggs out of the fridge a couple of hours before you start, to let them warm through to room temperature.
If the apricots are very dry, marinate them in FAIRTRADE orange juice for a couple of hours.

Warm the milk through until just hot to a finger, add a teaspoon of sugar and the dried yeast and leave set aside to let the yeast start to work. it will form a nice big frothy head.
Beat the eggs.
Sift 450 gm of the flour and the sugar together in a mixing bowl and add the salt.
Make a well in the middle and pour the yeasty milk in, and add the butter and eggs.
Mix together using a wooden spoon until the mix is well combined, and leaves the sides of the bowl clean.
Put the bowl in a warm place and allow the dough to rise (about 2 hours).

Extract the seeds from the cardomons and crush in a pestle and mortar.
Peel the lemon and the orange taking the zest but as little of the pith as possible. Slice the peel fine (I use a double handed herb knife)
Juice the lemon for the glaze and discard the pith.
Chop the dates.
Chop the almonds.
Cut the apricots into quarters using scissors.
Feed the remaining orange to any hungry / inquisitive people.
Mix together the peel, the cardomon powder, the cinnamon, the raisins and sultanas, and chopped dates and apricots.

Turn the dough out onto a floured worksurface and beat the air out, kneading the dough until it is "smooth and elastic".
Cut the dough in two and roll out (on a floured surface) into two rectangles about 25 cm by 18 cm.
Roll out the marzipan into two "sausages" each 22 cm long.
Put the marzipan sausages in the middle of the dough, and spread out the fruit and peel.
With the long side in front of you, roll each dough up into a loaf shape taking in the fruit and marzipan as you go.
Crimp the ends and place on a floured baking sheet and leave to rise for a further 30 minutes.

Pre-heat the oven to Gas Mark 5 (190 deg C).

Cooking

Bake for 35 minutes until a pale golden colour.

Assembly

Allow to cool for a few minutes on the baking sheet, and then lift onto a wire rack.
Mix the icing sugar and lemon juice.
Spread this over the stollen whilst still warm and dust with more icing sugar.

To serve

Eat in thick slices, with butter.

Variations

Other dried fruit should be tried, such as marinated mango, marinated pineapple, cranberries, etc.