This is a recipe from my old newspaper column, for the last couple of years I meant to post it in December and nearly forgot again! Stollen has become a firm Christmas favourite in Birmingham (UK) since the arrival of the German Christmas Market. The event is very well received year after year and adds something different to the festive celebrations. For people who can’t get to the market, my Stollen recipe should go down a treat. It’s surprisingly easy to make.
Ingredients (makes 2 Stollen)
400g (15oz) Plain Flour
150g (6oz) self-raising flour
Zest of 2 large lemons
2 large eggs
1tsp vanilla extract
½ tsp salt
100g (4oz) melted butter
225ml warm milk (43 C)
150g (6oz) mixed dried fruit
50g (2oz) sliced blanched almonds
200g (8oz) marzipan
1 Tbsp dark rum
50g (2oz) Caster sugar
7grams (1 packet) of dried yeast
Icing sugar for dusting
- Mix the caster sugar, vanilla and dried yeast into the warm milk.
- Add the flours, lemon zest, dried fruit, almonds, rum and stir together for several minutes.
- Beat the eggs, then pour into the mix together with the salt and 50g (2oz) of the melted butter.
- Knead the Stollen dough for 10 minutes then allow to rest for 45 minutes in a warm place, until it has nearly doubled in size.
- Line a large baking tray with parchment paper.
- After resting the dough divide the mix into 6 equal portions, then on a lightly floured surface roll each portion into a sausage shape, making all six of equal length and thickness( this should be about 9inches 22.5cm ).
- Sprinkle a clean, dry counter with icing sugar (confectioners’ sugar). Divide the marzipan into 2 equal pieces and then roll out each piece in a sausage shape that is same length to the
8. Lay two pieces of dough together on the lined baking tray and crimp the pieces
9. Top with one of the pieces of marzipan, then gently cover with a third piece of
dough making sure the marzipan is covered, and then press down.
10. Repeat this process to make a second Stollen and then carefully transfer the 2 stollen onto the baking tray.
11. Allow to rest for 30-40 minutes and then bake in a preheated oven 200 C (400 F)
gas mark 6 for 25-30 minutes on the middle shelf.
12. When baked brush with the remaining butter and dusk well with icing sugar.
This recipe makes two Stollen cakes so you could either freeze one or cut the recipe half.
Of course since this is the season of goodwill, perhaps you can just invite the postman
or your neighbours in and share some Stollen and good cheer.
All my articles, recipes and photographs are not to be shared without my express written permission Christmas Stollen © Kevin Ashton 2005