Christmas' Stollen (makes 2)

11/2 cups milk

2 teas sugar

2 teas dried yeast

4 1/2 cups wholemeal flour

100g melted butter

1 1/2 cup brown sugar

1^1/₃ cups mixed dried fruit

grated rind and juice of 1 lemon

2/3 cup sliced almonds

1/2 teas grated nutmeg

almond paste

2 tab rum or kirsch

melted butter

icing sugar to decorate

Warm milk. Stir in sugar and sprinkle over dried yeast. Leave approx 10 mins - until frothy. Stir in liquid. Add flour, melted butter and sugar.

Mix lemon juice, rind, almonds, nutmeg, and rum or kirsch with dried fruit and toss well. Combine with yeast and flour mixture. Knead well to form firm, slightly sticky dough. Place in oiled bowl and over. Leave to rise until double.

Knead lightly and divide into 2. Roll out to approx 20 cm diameter. Enclose a log of almond paste in each piece. Place on greased oven tray. Cover with oiled plastic and leave to double in size.

Bake at 180°c approx. 45 minutes. When cool brush with melted butter and sprinkle with icing sugar.