Easy recipe Stollen (Germany) Recipe

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one/two cup (about one hundred and twenty-fiveml) warm milk two teaspoons caster sugar, plus one third cup (about seventyg) extra about seveng sachet dried yeast (Recipes by ingridients yeast) one cup (one hundred and sixty-fiveg) dried fruit (Recipes by ingridients fruit) about seventyg slivered almonds one quarter cup (sixtyml) dark rum about one hundred and twenty-fiveg unsalted butter one egg one teaspoon vanilla extract one/two teaspoon ground cinnamon three cups (four hundred and fiftyg) plain flour about thirtyg butter, melted Icing sugar, to serveStep one Combine milk, sugar, dried yeast (Recipes by ingridients yeast) and two tablespoons warm water in a bowl. Set aside. Stollen (Germany) Recipe. Step two Place dried, fruit (Recipes by ingridients fruit) almonds and rum in a bowl and set aside. Use an electric beater to beat butter and extra sugar. Beat in the egg and vanilla extract. Stollen (Germany) Recipe. Step three Add the yeast (Recipes by ingridients yeast) mixture, cinnamon and flour to the butter mixture and mix until a dough forms. Knead on a floured surface until smooth. Place in a greased bowl, cover with plastic wrap and set aside for one one/two hours. Step four Preheat oven to about one hundred and eightyC. Line a baking tray with non-stick baking paper. Punch down the dough. Stollen (Germany) Recipe. Press into a about thirtycm square. Sprinkle with the fruit (Recipes by ingridients fruit) and roll up to enclose. fruit (Recipes by ingridients fruit) Step five Roll the log until sixtycm long. Stollen (Germany) Recipe. Fold dough in half lengthways and place on the tray. Stollen (Germany) Recipe. Press the centre join together gently. Stollen (Germany) Recipe. Bake for thirty-five-fourty-five minutes or until golden and cake sounds hollow when tapped. Step about six Brush the loaf (Recipes by ingridients loaf) with the melted butter while still hot and sprinkle generously with icing sugar..