Stollen Cake

Name: Stollen Cake
Ingredients: 100 g sultanas; 50 g currants; 50 g mixed peel; 25 g flaked almonds; 0.25 tsp vanilla extract; 1 tsp lemon, grated rind; 3 tbsp dark rum or apple juice; 250 g Doves Farm Organic Strong White Bread Flour; 2 tsp Doves Farm Quick Yeast; 50 g caster sugar; 0.25 tsp ground nutmeg; 150 ml tepid milk; 2 tbsp lemon juice; 50 g butter, softened; 50 g butter, melted; 200 g marzipan; 50 g icing sugar

Makes 1 large stollen or 2 smaller ones

A rich, fruited, cake like bread which originated in Germany, stollen had become a popular Christmas choice which keeps well over the festive season. This recipe makes one large stollen or two smaller ones.

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Free from Soya

Vegetarian, Organic

Ingredients

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
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, softened
50g butter, melted
200g marzipan
50g icing sugar

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.
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.
Add the softened butter and knead for 50 presses to make a dough.
Invert another 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.
Gently melt the butter and rub a little around the inside of a large baking tray.
Knead the dough for 75 presses.
Stir the prepared soaking fruit, add it to the dough and knead until combined.
For one stollen, shape the dough into an oval 25cm/10” x 12½cm/5”. For two stollens, cut the dough in half and shape each into a 20cm/8” x 10/4” 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 or the smaller ones on the smaller dough.
Moisten the edges of the dough with water and draw them up around the marzipan pinching the dough to make a seal.
Place the stollen(s) on 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 cakes with a clean tea towel and leave it in a warm place for 1 hour.
Pre-heat the oven.
Bake for 35-40 minutes.
Remove the cake from the oven and carefully brush all over with the remaining melted butter.
Sieve the icing sugar over all sides of the cake and leave to cool.
When cold wrap the stollen and keep it 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

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Quick Yeast 125g

£1.30

Organic Strong White Bread Flour 1.5kg

£2.00

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Ingredients

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
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, softened
50g butter, melted
200g marzipan
50g icing sugar

Stollen Cake

Makes 1 large stollen or 2 smaller ones

Ingredients

Write a review

Quick Yeast 125g

Organic Strong White Bread Flour 1.5kg

Find a recipe

Ingredients

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