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Stollen

Stollen

Recipe Submitted By: bakingmad

Packed with dried fruit and filled with a marzipan surprise! Perfect food gift for Christmas.

Preparation Time	30 minutes
Baking Time	40 minutes
Portions	12
Skill Level	Easy
Average Rating

Stollen Ingredients

450 grams	Strong White Bread Flour (Allinson)
1 tsp	Salt
50 grams	Golden Caster Sugar (Billington's)
1 tsp	Cinnamon
1 sachet	Easy Bake Yeast (Allinson) 1 x7g sachet
50 grams	Sultanas
50 grams	Currants
50 grams	Natural Glace Cherries (Billington's) halved
25 grams	Cut mixed peel
1	Happy Eggs beaten
125 ml	Milk warm

Additional Ingredients

150 grams	Marzipan
	Billington's Golden Icing Sugar For dusting

This recipe uses

How to make Stollen

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Grease a baking sheet and set aside. In a large bowl sift in the flour and add salt, sugar and spice. Then blend in the yeast and all the dried fruits.
Make a well in the centre and add the beaten egg and enough warm milk to form a soft dough.
Turn the dough out on to a lightly floured surface adn knead until smooth and elastic. This can take up to 10 minutes. If using a mixer with a dough hook mix for 5 minutes.
Roll the dough on a lightly floured surface then shape into a rectangle about 22cm x 12cm x 2.5 cm thick. Roll the marzipan into a long sausage, just a little shorter than the length of the dough rectangle.
Place the marzipan log along the centre of the dough, fold the dough over almost in half to enclose it and press the edges firmly to seal. Transfer to the prepared baking sheet, cover and leave to rise until doubled in size. This can take about 45 - 60 minutes.
Meanwhile preheat the oven to 180°C/350°F/Gas Mark 4. Bake for around 35-45minutes until golden and the base of the stollen sounds hollow when tapped.
Transfer to a rack to cool. Dust with icing sugar.

Reviews

Read all reviews (2) | Average rating: 3 stars

"Easy to make as long a you are careful not to let the marzipan ooze out. Good flavour, but a bit on the dry side compared to the Stollen I have had in Bavaria and Vienna. I compared the recipe with one from one of my German friends and tried it again adding 50g of melted butter to the ingredients, which produced a result much more like her Munich made Stollen."

23-12-2009 | Author: Dafyddapcennydd | 3 stars

"i also found this a little dry but agree with the first review about adding butter as my german granny did, she also used to brush the warm stollen with melted butter and roll the whole thing in sugar"

04-10-2010 | Author: members_survey_20110131 | 3 stars

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