stollen

Stollen

Bread isn’t something that I make very often, it takes so long and you have to wait for ages before you can actually put it in the oven. But with time off from University for Christmas, what better time to make some bread. So this week a whole day was devoted to bread making! Yay!  The result – 3 stollen loaves and a rather huge loaf of white french bread. Stollen is the perfect combination of bread and cake and tastes so much of Christmas! This is another German bake, Germany seem to do Christmas so well! Apparently there is actually a Stollen festival every year in Dresden! Having never made stollen before I therefore didn’t have a trusty recipe to use, so did a bit of internet research and decided to go with this German Stollen recipe from Waitrose. It worked pretty well, I was pleased. The only thing that didn’t happen is that it didn’t quite ‘double in size’ as it says it should, I think with all the fruit it is just too heavy. It didn’t matter though because once it is baked, it has a lovely stollen consistency.

2 stollen

You need:

  • 1/2tsp mixed spice
  • 225g Strong White Flour
  • ½tsp salt
  • 50g butter
  • 1tsp sugar
  • 150g Mixed Fruit ( I used a mix of raisins, sultanas and candied peel)
  • 25g  Glacé Cherries
  • 25g flaked almonds
  • 2tsp Fast Action Dried Yeast
  • 1 small egg, beaten
  • 100ml warm milk
  • 100g Waitrose White Marzipan
  • 25g butter
  • 50g icing sugar

In a bowl rub the butter into the flour, salt and mixed spice, then stir in the sugar, cherries, mixed fruit, almonds and yeast.

Stollen mix

 

Make a well in the centre of the dry mix and add the warm milk and beaten egg. Mix to make a soft dough and then knead on a floured surface for 5 minutes.

Kneaded dough

Dough

Russell kneading

My boyfriend gets involved in the kneading.

Cover the dough with oiled cling film and leave to rise for 20 minutes. Roll out the dough to an oval shape and roll out the marzipan into a strip. Put the marzipan in the centre of the dough and fold the stollen dough around the marzipan, sealing the edges. Put on a greased baking tray, cover with oiled clingfilm and leave in a warm place for 1 hour. This recipe makes one large stollen loaf. To make 3 reasonable sized loaves I doubled the ingredients and split the dough into 3.

3 stollen rising

Bake in a preheated oven at 180C for 40 minutes. It should sound hollow when you tap it on the base if it is done.

Baked stollen

While the stollen is still warm, brush with melted better and dust with a icing sugar. Then leave to cool and enjoy!

Finished stollen

Sliced stollen

Merry Christmas!

Lottie xx

2 thoughts on “Stollen

  1. Pingback: Lotties BakesLottie's Christmas Cake | A Wonderful Blog of Cakes & Bakes

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