Stollen

November 1, 2016

Stollen is a wonderful bread to eat, and an even better one to bake for yourself. The number of ingredients might seem daunting, but it’s not that difficult to make.

Ingredients

  • 500g strong white flour
  • 1/2 tsp mixed spice
  • Good pinch freshly grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1 level tsp salt
  • 1 1/2 sachets fast action dried yeast
  • 75g chopped almonds
  • 150g melted butter
  • 250ml warm milk
  • 1/2 tsp natural almond extract
  • 400g mixed dried fruit of your choice, I like raisins, sultanas, dried cranberries and chopped glaceĢ cherries and maybe a little mixed peel
  • 250g marzipan
  • Melted butter and icing sugar for coating after baking




Method

Step 1

Sift the flour, spices and salt into a large mixing bowl.

Step 2

Stir in the yeast.

Step 3

Stir in the almonds.

Step 4

Make a well in the centre of the dry ingredients and pour in the butter, milk and almond extract.

Step 5

Stir well to begin to form a dough, then use your hands to knead the dough.

Step 6

Stir well to begin to form a dough, then use your hands to knead the dough.

Step 7

Keep kneading either in the bowl or on a lightly floured or oiled work surface for 8-10 minutes until it smooth and elastic.

Step 8

Press the dough flat and sprinkle half of the fruit over, gradually knead the fruit into the dough.

Step 9

Do this with the rest of the fruit and form a ball.

Step 10

When the dough has doubled in size, roll out to a rectangle. Roll the marzipan into a long sausage measuring the longest length of your dough rectangle.

Step 11

Place the marzipan on the dough about a third of the way from one edge. Flatten the marzipan a bit. Moisten the dough around the ends with a little milk. Roll the marzipan up in the dough and stick down the edge.

Step 12

Place the stollen on a baking sheet lined with baking paper. Leave in a warmish place to rise for about 45 minutes.

Step 13

Preheat the oven to 190C/ gas mark 5/ 375F and bake for 50 minutes to one hour.

Step 14

When golden in colour transfer to a cooling rack and brush with melted butter generously. Dust with a light coating of icing sugar. Leave to cool.

Step 15

When golden in colour transfer to a cooling rack and brush with melted butter generously. Dust with a light coating of icing sugar. Leave to cool.

Step 16

Dust with icing sugar once more.

Step 17

Serve sliced with butter if you prefer.

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