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Stollen Cake

Makes 1 large stollen or 2 smaller ones

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 Reviews / Write a review

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • 100g sultanas
  • 50g currants
  • 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
  • 200g marzipan
  • 50g butter, for brushing
  • 50g icing sugar
  • butter, for tray
  • flour, for dusting
  1. 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.
  2. Leave the butter to soften.
  3. Put the flour, yeast, sugar and nutmeg into a bowl and blend them together.
  4. Stir in the milk followed by lemon juice then, using your hands, gather everything together to form a doughy mass.
  5. Knead the dough, in the bowl, for 25 presses.
  6. Chop the butter into very small cubes.
  7. Add the butter cubes to the dough and knead until the butter is distributed.
  8. 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.
  9. Rub some butter around the inside of a large baking tray.
  10. Knead the dough for 75 presses.
  11. Tip the soaking fruit onto the dough and knead until combined.
  12. Dust the work surface with a little flour, turn out the dough and lightly dust that with flour.
  13. For one stollen, shape the dough into a 25 x 12cm/10 x 5” oval.
  14. OR, for two stollens, cut the dough in half and shape each into a 20 x 10cm/8 x 4” oval.
  15. Roll the marzipan into a 25cm/10” cylinder or two 20cm/8” cylinders.
  16. Place the larger cylinder in the middle of the larger dough oval or the smaller cylinders on the smaller dough ovals.
  17. Moisten the edges of the dough with water.
  18. Lift up the edges of the dough pinching it together to seal in the marzipan.
  19. Transfer the stollen(s) to the prepared baking tray, pressing any exposed fruits back into the dough.
  20. Brush the outside of the stollen with some of the melted butter.
  21. Cover the cake(s) with a clean tea towel and leave it in a warm place for 1 hour.
  22. Pre-heat the oven 20 minutes before you are going to bake.
  23. Remove the tea towel and bake for 35-40 minutes.
  24. Take the cake(s) out of the oven and brush all over with the remaining melted butter and leave to cool.
  25. Sieve the icing sugar over all sides of the cake(s).
  26. When cold, wrap the stollen(s) and keep in a tin or a cool place.

Equipment

2 x mixing bowls, large baking tray and clean tea towel

Temperature

180°C, Fan 160°C, 350°F, Gas 4   

Cooking time

35-40 minutes
The best stollen recipe I have used. I soaked the fruit in rum overnight which added flavour to the dough. I also made my own marzipan which has a higher percentage of ground almonds than most bought ones. I think the dusting of icing sugar should wait until the stollen has cooled or it will dissolve into the bread. A great recipe - would use it again and have already recommended it to friends .
By Elizabeth Pridgeon
16 Dec 2020
This is the best stollen I have ever tasted. Delicious warm, you will never want to buy one again.
By Clare Udall
30 Nov 2020

Write a review

 

Quick Yeast 125g

£1.30

Organic Strong White Bread Flour 1.5kg

£2.00

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Ingredients

Change Quantities:
  • 100g sultanas
  • 50g currants
  • 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
  • 200g marzipan
  • 50g butter, for brushing
  • 50g icing sugar
  • butter, for tray
  • flour, for dusting

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