Stollen
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Stollen
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This traditional German Christmas bread is made with an enriched yeast dough, dried fruits and usually has a centre of marzipan running its length. As it contains butter, sugar and egg it can be a bit sticky during kneading so if you have a mixing machine with a dough hook, so much the better. You can use store-bought marzipan for the middle if you don't want to make it from scratch or leave it out entirely. The bread is rich and luscious enough on its own.
Ingredients
- 150ml / 5 fl oz - 175ml / 6 fl oz milk
- 1 tbsp dried yeast
- 55g / 2 oz caster sugar
- 450g / 1 lb strong white flour
- 1/4 tspn salt
- grated zest of half a lemon
- 110g / 4 oz softened butter
- 1 egg, beaten
- 175g / 6 oz mixed dried fruit
- 25g / 1 oz mixed peel
- 1/2 tspn ground cinnamon
- few gratings fresh nutmeg
- For the Marzipan
- 125g / 4 1/2 oz ground almonds
- 50g / 1 3/4 oz caster sugar
- 50g / 1 3/4 oz icing sugar
- 1 small egg, beaten
- For the Glaze and Dusting
Directions
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- Warm l / fl oz of the milk, add the yeast and teaspoon of the sugar and leave for minutes until it starts to activate and becomes frothy.
- Sieve the flour, salt and the rest of the sugar into a large bowl, add the lemon zest. Make a well in the centre and pour in the milk and yeast, add the softened butter and beaten egg and stir with a wooden spoon until it starts to come together. Tip out on to a lightly floured work surface and knead for minutes until smooth and elastic or mix in an electric mixer with the dough hook. The dough will be very soft but try and resist putting more and more flour on the work surface. Return to the bowl, cover with a clean tea towel or oiled cling film and leave to rise until doubled in size. This can take as long as two hours. (Don't try and speed the process up by putting it in a very warm room or airing cupboard.)
- To make the marzipan mix the ground almonds and sugars and add just enough egg (you may not need it all) to bring the mixture together. Knead to a smooth paste and form into two sausage shapes, each approximately cm / inches long. Cover with cling film and store in the fridge until needed.
- When the dough has risen, punch it down. Mix the cinnamon and nutmeg into the dried fruit and mixed peel and add to the dough. Knead for minutes, thoroughly working in the fruit.
- Divide the dough in half and use a rolling pin to roll into two ovals approximately cm / inches x cm / inches. Lay the marzipan down the centre of each oval and fold the sides up around it, pinching the seam and ends together. Turn upside down so the seam is on the bottom and carefully move to a lightly oiled baking sheet, leaving room for each loaf to expand. Cover with oiled cling film and leave to rise until times its size.
- Preheat the oven to / gas mark and bake for - minutes. To check for doneness turn the cooked loaf over and thump with your index finger - it should should hollow. Place on a wire rack.
- Mix tablespoons of icing sugar with the lemon juice and brush on to the stollen while it is still warm. Just before serving dust with the remaining icing sugar.
Source: Terry Farris
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