I found this Stollen recipe in the latest Coles magazine with recipes by Curtis Stone. It is their Christmas edition.
I have halved the recipe and changed all dairy products to milk free products. I made it to use up some sultanas and nuts that I had in my cupboard but you can add more if you choose including mixed peel and currents.
Stollen Recipe1/3 cup lukewarm rice milk
1 tsp caster sugar plus 2 tbspns extra
1 tsp dried yeast (1 sachet)
1 1/2 cups plain flour
½ teaspoon mixed spice
50gm milk free margarine melted
½ egg lightly beaten
½ teaspoon vanilla essence
½ cup sultanas
½ cup slivered almonds
Combine milk, sugar and yeast in a jug and leave to stand for 10 minutes until frothy. Sift flour and spice into a large mixing bowl and stir in extra caster sugar. Make a well in the centre.
Add milk mixture, margarine, egg and vanilla essence to dry ingredients and use a wooden spoon to combine. Gather dough together with your hands and turn out onto a lightly floured work surface.
Knead for 10 minutes until dough is smooth and elastic. Place into a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hr or until doubled in size.
Preheat oven to 180C. Line a large baking tray with baking paper. Turn dough onto work bench and press out about 2cm thick. Sprinkle fruit and almonds over and knead briefly to combine.
Roll the dough to an oval shape, about 28cmx18cm. Starting at one long side, roll into a log shape and place onto prepared tray. Bake for 30 minutes or until golden brown and hollow sounding when tapped. Transfer to a wire rack to cool. Dust generously with icing sugar.