About this recipe:
A rich, fruited, cake like bread which originated in Germany, stollen has become a popular Christmas choice which keeps well over the festive season. This recipe makes one large stollen or two smaller ones.
2 x mixing bowls, large baking tray and clean tea towel
50g mixed peel
25g flaked almonds
¼ tsp vanilla extract
1 tsp lemon, grated rind
3 tbsp dark rum or apple juice
50g butter, softened
250g Doves Farm Organic Strong White Bread Flour
2 tsp Doves Farm Quick Yeast
50g caster sugar
¼ tsp ground nutmeg
150ml tepid milk
2 tbsp lemon juice
50g butter, for brushing
50g icing sugar
butter, for tray
flour, for dusting
180°C, Fan 160°C, 350°F, Gas 4
- Weigh the sultanas, currants, mixed peel, almonds, vanilla extract, grated lemon rind and rum into a bowl, stir, then cover and leave to stand for at least 2 hours or overnight.
- Leave the butter to soften.
- Put the flour, yeast, sugar and nutmeg into a bowl and blend them together.
- Stir in the milk followed by lemon juice then, using your hands, gather everything together to form a doughy mass.
- Knead the dough, in the bowl, for 25 presses.
- Chop the butter into very small cubes.
- Add the butter cubes to the dough and knead until the butter is distributed.
- Invert a large bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about two hours.
- Rub some butter around the inside of a large baking tray.
- Knead the dough for 75 presses.
- Tip the soaking fruit onto the dough and knead until combined.
- Dust the work surface with a little flour, turn out the dough and lightly dust that with flour.
- For one stollen, shape the dough into a 25 x 12cm/10 x 5” oval.
- OR, for two stollens, cut the dough in half and shape each into a 20 x 10cm/8 x 4” oval.
- Roll the marzipan into a 25cm/10” cylinder or two 20cm/8” cylinders.
- Place the larger cylinder in the middle of the larger dough oval or the smaller cylinders on the smaller dough ovals.
- Moisten the edges of the dough with water.
- Lift up the edges of the dough pinching it together to seal in the marzipan.
- Transfer the stollen(s) to the prepared baking tray, pressing any exposed fruits back into the dough.
- Brush the outside of the stollen with some of the melted butter.
- Cover the cake(s) with a clean tea towel and leave it in a warm place for 1 hour.
- Pre-heat the oven 20 minutes before you are going to bake.
- Remove the tea towel and bake for 35-40 minutes.
- Take the cake(s) out of the oven and brush all over with the remaining melted butter and leave to cool.
- Sieve the icing sugar over all sides of the cake(s).
- When cold, wrap the stollen(s) and keep in a tin or a cool place.