Baking treats for Christmas, and an award winning sailing instructor.
Linda Hewett from Fulbeck Bread with festive baking ideas, and sailor Peter Bayliss.
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Linda Hewett's Stollen recipe
This is a German Christmas bread, richly laden with dried fruit, spices and a moist filling of marzipan. The finished bread is heavily dredged in icing sugar and said to represent baby Jesus wrapped in swaddling clothes.
350g strong white flour
2 cardamom pods
5ml sea salt
zest of one lemon
25g fresh yeast
150g raisins/sultanas/citrus peel
100ml warm milk
40g flaked almonds
25g caster sugar
2 eggs
50 g butter
175g almond paste
5ml mixed spice
icing sugar to dust
Mix the flour and salt in a large bowl. Rub in the butter, crumble in the yeast and stir in the warm milk, egg, sugar, spices and finely grated lemon rind. Fold over a little flour from the edges of the bowl and leave to “sponge” for 20-30 mins.
Draw all the ingredients together to form a soft dough. Knead for 5mins. Then add the almonds and dried fruit to the dough before covering and leaving to rise for 1-2 hours. (Or transfer to a lidded plastic box and leave to rise overnight in the fridge).
Turn the dough out onto a work surface and press flat, brush with water and place a strip of almond paste down the centre length. Fold over the edges.
Place the shaped Stollen onto a greased baking tray. Leave to rise for 40mins before baking at 190ºC for 35mins.
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