Christmas stollen

Ingredients (serves 8)

• 2 1/2 cups (375g) plain flour
• 2 tsp baking powder
• 3/4 cup (165g) caster sugar
• 3/4 cup (90g) almond meal
• 1/2 tsp ground cardamom
• 100g chilled unsalted butter, chopped, plus extra melted butter to brush
• 125g cream cheese
• 1 egg, plus 1 extra yolk
• 1/2 cup (125ml) milk
• 2 tbs brandy
• 1/2 tsp each vanilla & almond extracts
• 1/2 cup (80g) sultanas
• 1/3 cup candied mixed peel
• 1 cup (160g) icing sugar, sifted
• 2 tbs chopped glace cherries
• 1 tbs silver cachous

Method

1. Briefly pulse flour, baking powder, caster sugar, meal, cardamom and 1/2 tsp salt in a processor to combine. Add butter and cheese and pulse until a sandy mixture. Add egg, yolk, milk, brandy, vanilla and almond extracts, and process to a dough, then turn out onto a floured bench. Scatter with sultanas and peel, then knead until incorporated and dough is smooth. Cover in plastic wrap. Chill for 15 minutes.
2. Preheat oven to 180°C and line a baking tray. On a floured surface, roll dough to a 24cm x 36cm rectangle. With 1 long side facing you, fold one third of the dough away from you into the centre, then fold over again to make a long rectangle (about 12cm x 36cm). Place fold-side down on tray, brush with melted butter, then bake for 45 minutes or until slightly risen and golden, and a skewer inserted in centre comes out clean. Cool on a rack.
3. Meanwhile, gradually mix icing sugar with 2-3 tbs water to make a soft icing. Drizzle over cooled stollen, then sprinkle with cherries and cachous.

Ingredients (serves 8)

• 2 1/2 cups (375g) plain flour
• 2 tsp baking powder
• 3/4 cup (165g) caster sugar
• 3/4 cup (90g) almond meal
• 1/2 tsp ground cardamom
• 100g chilled unsalted butter, chopped, plus extra melted butter to brush
• 125g cream cheese
• 1 egg, plus 1 extra yolk
• 1/2 cup (125ml) milk
• 2 tbs brandy
• 1/2 tsp each vanilla & almond extracts
• 1/2 cup (80g) sultanas
• 1/3 cup candied mixed peel
• 1 cup (160g) icing sugar, sifted
• 2 tbs chopped glace cherries
• 1 tbs silver cachous

Method

1. Briefly pulse flour, baking powder, caster sugar, meal, cardamom and 1/2 tsp salt in a processor to combine. Add butter and cheese and pulse until a sandy mixture. Add egg, yolk, milk, brandy, vanilla and almond extracts, and process to a dough, then turn out onto a floured bench. Scatter with sultanas and peel, then knead until incorporated and dough is smooth. Cover in plastic wrap. Chill for 15 minutes.
2. Preheat oven to 180°C and line a baking tray. On a floured surface, roll dough to a 24cm x 36cm rectangle. With 1 long side facing you, fold one third of the dough away from you into the centre, then fold over again to make a long rectangle (about 12cm x 36cm). Place fold-side down on tray, brush with melted butter, then bake for 45 minutes or until slightly risen and golden, and a skewer inserted in centre comes out clean. Cool on a rack.
3. Meanwhile, gradually mix icing sugar with 2-3 tbs water to make a soft icing. Drizzle over cooled stollen, then sprinkle with cherries and cachous.