Stollen

Try out this delicious recipe for stollen, filled with fruit and spices and wrapped in marzipan. In 1730 a Dresden baker made a stollen that was so big it took eight horses to pull it out of the oven but don’t worry ours only needs a pair of oven gloves.


Makes 6 small loaves

175g dried mixed fruit
50g sour cherries
50g chopped nuts – almonds works well
2 lemon zest
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¼ tsp ground clove
1 tsp vanilla
2 tbsp booze – rum, brandy, sherry all work
375g strong white bread flour
10g fast action dried yeast
Pinch salt
50g caster sugar
1 egg, beaten
70g butter, melted
150ml warm milk, plus a bit extra for shaping the loaves
200g marzipan
Icing sugar to finish

1. Combine the dried fruit, cherries, nuts, zest, spices, vanilla and alcohol, stir, cover and set aside.

2. Put the flour, yeast, salt and sugar into a bowl and mix. Combine the beaten egg with the melted butter and warm milk and add the wet mixture to the dry. Stir to combine and then use your hands to bring it together into a dough.

3. Turn out onto a work surface and knead for approximately 10 minutes or until it is looking smooth and is springy to the touch. Place into an oiled bowl and cover with oiled cling film and put in a warm place to double in size – approximately an hour.

4. Once risen, turn out onto the surface and briefly ‘knock back’ the dough. Gradually knead in the fruit mixture and allow to rest for a further 10 minutes.

5. Whilst it rests, divide the marzipan into 6 pieces and roll into logs approximately 10cm long.

6. Divide the rested dough into 6 pieces. Roll each one into a rectangle shape and then place the marzipan log on top, just off centre. Brush the dough with milk and then roll the dough up around the marzipan. Seal the edges by pinching and folding over, and then place onto a lined baking tray. Allow a few inches between each one for further rising and baking. Cover the loaves with oiled cling film and place back in the warm place for a further 30 mins for a final prove.

Pre-heat oven to 190 degrees

7. Place the risen loaves into the oven and bake until golden brown on the top and underneath, this will take approximately 30 mins.

Once baked, transfer to a wire rack to cool and dust liberally with icing sugar for a classic finish.

Method

1. Combine the dried fruit, cherries, nuts, zest, spices, vanilla and alcohol, stir, cover and set aside.

2. Put the flour, yeast, salt and sugar into a bowl and mix. Combine the beaten egg with the melted butter and warm milk and add the wet mixture to the dry. Stir to combine and then use your hands to bring it together into a dough.

3. Turn out onto a work surface and knead for approximately 10 minutes or until it is looking smooth and is springy to the touch. Place into an oiled bowl and cover with oiled cling film and put in a warm place to double in size – approximately an hour.

4. Once risen, turn out onto the surface and briefly ‘knock back’ the dough. Gradually knead in the fruit mixture and allow to rest for a further 10 minutes.

5. Whilst it rests, divide the marzipan into 6 pieces and roll into logs approximately 10cm long.

6. Divide the rested dough into 6 pieces. Roll each one into a rectangle shape and then place the marzipan log on top, just off centre. Brush the dough with milk and then roll the dough up around the marzipan. Seal the edges by pinching and folding over, and then place onto a lined baking tray. Allow a few inches between each one for further rising and baking. Cover the loaves with oiled cling film and place back in the warm place for a further 30 mins for a final prove.

Pre-heat oven to 190 degrees

7. Place the risen loaves into the oven and bake until golden brown on the top and underneath, this will take approximately 30 mins.

Once baked, transfer to a wire rack to cool and dust liberally with icing sugar for a classic finish.

Ingredients

Makes 6 small loaves

175g dried mixed fruit
50g sour cherries
50g chopped nuts – almonds works well
2 lemon zest
¼ tsp ground nutmeg
¼ tsp ground cinnamon
¼ tsp ground clove
1 tsp vanilla
2 tbsp booze – rum, brandy, sherry all work
375g strong white bread flour
10g fast action dried yeast
Pinch salt
50g caster sugar
1 egg, beaten
70g butter, melted
150ml warm milk, plus a bit extra for shaping the loaves
200g marzipan
Icing sugar to finish

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