KOUGLOF
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ STANDING & COOLING) SERVES 20½ cup (75g) raisins
¼ cup (60ml) kirsch
2 teaspoons finely grated orange rind
16 almond kernels
3⅓ cups (500g) plain flour
1 teaspoon coarse cooking salt
½ cup (110g) caster sugar
5 teaspoons (14g) dried yeast
¾ cup (180ml) warm milk
4 eggs
200g unsalted butter, chopped,
softened
½ cup (70g) slivered almonds
2 teaspoons icing sugar1 Combine the raisins, kirsch and
rind in a small bowl.
2 Grease a 24cm (top measurement)
kouglof pan well. Place almond
kernels in grooves of mould;
refrigerate pan.
3 Sift flour and salt into large bowl
of an electric mixer with dough hook
attached; add caster sugar, yeast, milk
and eggs. Knead on low speed for
1 minute or until mixture forms a soft
dough. Add butter. Increase speed to
medium, then knead for 10 minutes
or until dough is smooth and elastic.
Add raisin mixture and slivered
almonds; knead until combined.
Cover bowl; stand in a warm place
for 1 hour or until the dough has
doubled in size.
4 Punch down dough; knead with
electric mixer for 1 minute. Gently
push dough into pan, to avoid
disturbing the nuts. Cover; stand
in a warm place for 1 hour or until
the dough has doubled in size.
5 Meanwhile, preheat oven to
180°C/160°C fan.
6 Bake kouglof for 40 minutes.
Stand in pan for 5 minutes, before
turning out onto a wire rack to cool.
Serve dusted with sifted icing sugar.114
Christmas Tastes
GLAZED FRUIT STOLLEN
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ STANDING) MAKES 2 LOAVES
(EACH LOAF MAKES 12 SLICES)
1¼ cups (310ml) warm milk
14g dried yeast
½ cup (110g) caster sugar
4¾ cups (700g) bread flour
¼ teaspoon sea salt
250g butter, chilled
2 eggs, beaten lightly
¾ cup (120g) sultanas
½ cup (80g) dried currants
½ cup (80g) finely chopped dried
apricots
⅓ cup (55g) mixed peel
¼ cup (50g) red glacé cherries,
quartered
⅓ cup (55g) slivered almonds, chopped
1 tablespoon finely grated lemon rind
250g marzipan
1½ cups (240g) icing sugar
2 tablespoons milk, extra
1 Combine the milk, yeast and
1 tablespoon of the caster sugar in
a small bowl; cover, stand in a warm
place for 10 minutes or until the
mixture is frothy.
2 Meanwhile, sift flour, salt and
remaining sugar into a large bowl;
rub in butter.
3 Stir yeast mixture and eggs into
flour mixture; mix to a soft, sticky
dough. Stir in fruit, nuts and rind.
Place the dough in an oiled bowl,
cover with oiled plastic wrap; stand
in a warm place for 1 hour or until
doubled in size.
4 Grease two oven trays.
5 Turn dough out onto a floured
surface, knead for 5 minutes or until
smooth. Divide dough in half. Roll
each half into a 20cm x 30cm rectangle.
Roll marzipan into two 25cm logs;
place along centre of dough. Fold
dough over marzipan; transfer to
trays. Cover with oiled plastic wrap;
stand in a warm place for another
hour or until doubled in size.
6 Preheat oven to 200°C/180°C fan.
7 Bake the stollen for 15 minutes.
Reduce oven to 160°C/140°C fan.
Bake for a further 25 minutes or
until browned and hollow sounding
when tapped. Stand on trays for
5 minutes before transferring to
wire racks to cool.
8 Sift icing sugar into a medium
bowl; stir in extra milk. Drizzle glaze
over warm stollen.GLAZED
FRUIT
STOLLENCOOK’S
NOTES
GLAZED FRUIT STOLLEN
Bread flour is a strong flour,
meaning that it has a relatively
high gluten (protein) content; this
causes the bread to rise, giving
it shape and structure. Available
from most supermarkets.AWW FOOD • ISSUE TWENTY TWO