Christmas Fruit Stollen

1. 1 Wheat flour 70 g
2. 2 Dry yeast 2 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
4. 4 Butterpack 180 g ≈ $1.58 35 g
5. 5 Sugar 15 g
6. 6 Raisinspack 200 g ≈ $2.40 20 g
7. 7 Dried apricotspack 200 g ≈ $3.80 15 g
8. 8 Almondspack 150 g ≈ $4.00 12 g
9. 9 Lemon≈ $4.70 per kg 8 g
10. 10 Powdered sugar 10 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix warm milk³ with yeast, 5 g sugar, and 1 tbsp flour, then let sit for 10 minutes until frothy.

2. Add flour, remaining sugar, salt, and 15 g softened butter⁴, kneading into a firm dough.

3. Fold in raisins⁶, chopped sultanas, chopped almonds⁸, and finely grated lemon⁹ zest.

4. Cover and let rise for 60–70 minutes, until doubled in size.

5. Shape into an oval loaf with an overlapping seam and transfer to a baking sheet.

6. Bake at 340°F (170°C) for 45–50 minutes, until a skewer comes out dry.

7. Brush warm stollen with remaining butter⁴ (20 g) and dust generously with powdered sugar.