This is a great recipe for the traditional German fruit bread known as Stollen. It combines sultanas, currents, mixed peal and lemon zest in a soft dough. Perfect for Christmas brunch.
Mix together flour, yeast, sugar, salt and some warm milk. Set aside.
In a separate bowl beat butter, eggs and remaining sugar until fluffy.
Mix almond meal, sultanas, currents, mixed peal and lemon zest then knead into a pliable dough. Cover dough with a tea towel and prove for 1-1 1/2 hours.
Punch the dough down and shape the Stollen. Transfer to a baking tray lined with baking paper and prove for 20 minutes uncovered.
Meanwhile, preheat oven to 180 degrees C.
Bake Stollen in preheated oven for 1 hour or until as skewer inserted in the centre comes out clean.