A Stollen recipe just in time for Christmas baking.
I love this one, I’ve altered the marzipan so it tastes more like a frangipane. Some of my family members don’t like the full flavour of Almond extract and I know there are a lot of you out there that feel the same.
On the other hand, if you’re like me and you love it, just add a couple of drops of good quality almond extract to your bit of marzipan. I love it.
Oh, by the way, the almonds they make almond extract from, are not the same as the almonds we buy in the shops. So, as in some of my classes, where I’ve shown you how to make your own extracts, you won’t achieve the same results with normal almonds.
- Dough ingredients
- Yield: 2
- 230gm sultanas
- 130gm currant
- 120gm mixed peel
- 40 gm chopped glace cherries
- 70gm rum
- 20gm chopped roasted hazelnut
- 20gm crushed almonds
- 100 g water
- 200 gm milk
- 45gm yeast (compressed) or 20g dried yeast
- 150 gm bakers flour ‘
- Pinch of sugar
- 300gm butter
- 60gm sugar
- 10gm salt
- 40 gm yolk about 2 yolks
- 550gm baker’s flour
- Pinch of cinnamon
- Marzipan ingredients
- a drop or more of Almond Extract
- 150 g Almond meal
- 150 g Icing sugar
- 50 g Glucose
- 75g Sugar syrup (1:1)
- 50/50 Icing sugar and cornflour for dusting
- Sugar syrup ingredients
- 125 gm granulated sugar
- 125 gm water
- Stollen Dough Method
- Mix and wash the sultanas, currants, glazed cherries and peel.
- Add the almonds, hazelnut rum and 100ml of warm water, leave to soak, preferably overnight.
- Warm the milk to body temperature (37c) Break down the compressed yeast or sprinkle only-del replaceWithoutSep" id="355" data-gr-id="355">in 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.
- 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,
itsdue to the ratio of eggs to butter/sugar and we’ll bring this back in the next step.
- Weigh the 550gm of baker’s flour and cinnamon into a bowl.
- Take a
table spoonat 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 (reverse on in a TM bowl).
- Cover and rest 20 minutes
- In the mean time
- For the home made marzipan
- 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 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
- 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.