Ingredients

Fruit (soak ahead)

600g Sultanas

200g Mixed peel

250g Slivered almonds

100ml Dark rum

Dough

30g Yeast Instant Dry Bakers

Rekord Red 20 x 500g 60049635

400g Milk, warmed

1.5kg AM Superb Bakers Flour

12.5kg 50021081

150g Sugar Caster 15kg 60106007

15g Salt

10g Ground cardamom

20g Lemon zest

150g Eggs

400g Unsalted butter, softened

Filling & Finish

1kg Marzipan

300g Unsalted butter, melted, for brushing

400g Icing Mixture 15kg 60105954, for dusting

Method

1. Soak sultanas, mixed peel and slivered almonds in dark rum for at least 1 hour (or overnight).
2. Combine Yeast Instant Dry Bakers Rekord Red, warm milk and a pinch of sugar; rest for 10 minutes until foamy.
3. Place AM Superb Bakers Flour, sugar, salt, cardamom and lemon zest into a mixing bowl. Add yeast mixture and eggs, then add softened butter gradually.
4. Mix on 2nd speed for 6–8 minutes until smooth and elastic.
5. Fold through the soaked fruit and nuts by hand.
6. Rest dough in a warm place for 45–60 minutes or until doubled.
7. Divide and shape into 7 portions and flatten top with Marzipan and fold over the dough to enclose it to form the traditional ‘Stollen’ shape.
8. Proof for 30–40 minutes, then bake at 180–190°C for 35–45 minutes until deep golden, covering loosely with foil if browning too quickly.
9. While still warm, brush generously with melted butter and dust heavily with Icing Mixture.
10. Rest wrapped for at least 24 hours before slicing to allow the flavour to develop.