German Stollen recipe for a Merry Xmas!
This 16th century recipe is a rich, dense, sweet bread inclusive of dried fruit and nuts, candied citrus peel, marzipan or almond paste
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 6 |
270 ml lukewarm milk
10 gms yeast
100 gms granulated sugar
1 kg flour
5 gms baking powder
55 gms whole eggs
40 gms egg yolk
200 gms butter
10 ml vanilla essence
1 lemon zest
10 gms salt
10 gms cardamom
10 gms nutmeg
5 gms cinnamon
225 gms marzipan
225 gms raisins
85 gms candied lemon
85 gms candied orange peel
85 gms almonds
500 ml orange juice
For the glaze and dusting
185 gms butter
Icing sugar to dust
1. In a bowl, add raisins, candied citrus peel and almond. Mix it well and soak it in orange juice and keep it aside.
2. Mix all the dry ingredients together and then add the wet ingredients. Knead for 7 minutes.
3. Add a little bit of oil and knead it once again before covering it with cling film. Leave it at room temperature or in a warm oven until it rises twice in size.
4. Once risen, press it down and add the soaked fruits and nuts and knead it altogether.
5. Cut it in half and roll it to a 1-inch thick sheet.
6. Place the marzipan lengthwise in the centre of the dough and cover it with the stollen sheet. Fold the left side first and cover the marzipan , then fold the right side in the same way. Pinch and fold the tips of the loaf as well.
7. Once done, cover the loaves with cling film and let it rest at room temperature or in a slightly warm oven for 40 to 60 minutes until it becomes double in size again.
8. To bake, preheat the oven to 180C and bake the stollen loaves for 30 to 40 minutes until golden brown.
9. Once baked, brush the surface of the stollen generously with butter while hot and sprinkle icing sugar in large amounts.
10. Once cooled, slice, serve and enjoy!