Christmas Stollen Bread Masterclass with Patrick Ryan

Combine 500 grams of strong flour, 50 grams of caster sugar, and 1 teaspoon of salt in a mixer.

Crumble 15 grams of fresh yeast into the flour mixture.

Add 150 mls of milk and 3 eggs to the mixture.

Mix on medium speed for 8 to 10 minutes until the dough is smooth and comes away from the sides of the bowl.

Incorporate butter in stages, mixing for 3 to 4 minutes after each addition until fully incorporated.

Let the dough prove for 45 minutes to an hour.

Prepare a fruit and nut mix with 300 grams of mincemeat, 50 grams of flaked almonds, 50 grams of hazelnuts, and pistachio nuts, toasting the nuts lightly in a dry pan.

Return the dough to the mixer and gently incorporate the fruit and nut mixture, ensuring even distribution.

Let the dough prove again for one more hour.

Knock back the dough to remove air.

Equipment Needed

Spice Level: