As medieval dinners go, this has been quite a feast. But to finish it off, one needs a selection of fine after-dinner treats and some good conversation about the state of the kingdom.
After dinner treats
The stollen seemed like an obvious choice for those looking for just a little more sweet “Christmassy” faire.
Truffles and a Cheese Platter
A wide selection of chesses, dried meats, tomatoes and olives. A little truffle oil carefully drizzled, provides additional complex flavours to a already generous platter.
Christmas cakes to take home
Just a little reminder of the feasting, high spirits, good friends, and great food.
Coffee and a lovely deep, rich cherry wine liquor. A fitting liquor to match this final course.
Christmas Stollen Conventional Method
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- 230 g sultanas
- 130 g currant
- 120 g mixed peel
- 40 g chopped glace cherries
- 70 g rum
- 20 g chopped roasted hazelnut
- 20 g crushed almonds
- 200 g milk
- 45 g yeast compressed or 20g dried yeast
- 150 g bakers flour ‘
- 1 Pinch of sugar
- 300 g butter
- 60 g sugar
- 10 g salt
- 40 g yolk about 2 yolks
- 550 g baker’s flour
- 1 Pinch of cinnamon
- 1 drop or more of Almond Extract This will depend on the brand you have. Put as much in as you like, I say. 🙃
- 150 g Almond meal
- 150 g Icing sugar
- 50 g Glucose
- 75 g Sugar syrup 1:1
- 50/50 Icing sugar and cornflour for dusting
Sugar syrup indigents
- 125 g granulated sugar
- 125 g water
Stollen Dough Method
- Mix and wash the sultanas, and currants then allow them to drain. Chop the glazed cherries and place them in a bowl with the peel.
- Add the drained fruit mixed peel and chopped cherries to a large bowl and add the almonds, hazelnuts and rum and leave to soak, preferably overnight if you have time.
- Warm the milk to body temperature (37°c). Break down the compressed yeast or sprinkle the dried yeast, along with 150 gm plain flour and the pinch of sugar. Stir to combine and set aside to rest until it doubled in volume. This should take 5 – 10 mins
- In meantime cream the butter, sugar and salt till light and fluffy.
- Next step is to add the yolks one by one into the mix, don’t worry at this stage if the mix seems to split, due to the ratio of eggs to butter/sugar we’ll bring this back together in the next step.
- Weigh the 550gm of baker’s flour and cinnamon into a bowl and mix well to combine and set aside.
- Going back to the yeasted mix, take a table spoon at a time and mix into the butter/yolk mix until it comes together making a smooth batter.
- Add the rest of the flour/cinnamon and mix it until the dough comes away from the sides of the mixing bowl
- Add the fruit to the dough and mix through on a low speed
- Cover and rest for at least 20 minutes
- In the mean time
Homemade Marzipan method
- Make a Sugar Syrup. Combine water and sugar in a heavy saucepan. Bring to a full boil for 1 minute, then turn off and leave to cool a little.
- Sift the icing sugar and almond meal into a bowl, make a well in the centre and add the glucose and 75g sugar syrup. Mix, then knead to form a firm, smooth paste. Wrap well and keep in a dry place
- Divide the dough into 2 equal pieces
- Roll the dough into a rectangle
- Divide the marzipan into 2 equal pieces. (Use as much or as little as you like, you can use it all). Roll the marzipan into two tubes, the same length as the fruit dough.
- Fold in marzipan and shape Stollen. The traditional way to fold your Stollen is as I have done in my photo, but you can do what you wish.
- Bake 150 degrees for 40-45 minutes
- When baked, brush liberally with melted butter while still hot and or remaining sugar syrup.
- Dust with vanilla sugar, or icing sugar, place onto a cooling wire and allow to cool completely
- When cold, dust again with icing sugar and wrap in plastic to prevent drying out or put into an airtight container.