On the eighth day of Christmas The Pink Whisk sent to me……Stollen

Stollen

Another traditional Christmas baking treat – candied peel and almond paste- mmmmmmmm!

Ingredients:

450g strong plain flour
15g dried yeast
40g caster sugar
zest of one lemon
200ml milk, lukewarm
1 egg large, beaten
115g melted butter
115g sultanas
55g currants
70g mixed candied peel
90g blanched almonds, chopped

250g marzipan

50g butter melted to brush on before baking
icing sugar for sifting onto finished loaves

Makes 2 x small loaves.

In a large bowl mix together the flour, yeast, sugar and lemon zest.


Add in the beaten egg, milk and 115g melted butter and mix to a soft but not sticky dough.  You can use your breadmachine on the dough setting to take the hardwork out for you.

Knead for ten minutes by hand or cheat like me and make the machine do it for 6 mins.

Place in a lightly oiled bowl and cover with clingfilm or a clean tea towel.  Pop it in a warm spot and allow the dough to rise for one hour until doubled in size.
Time to prepare the lovely Stollen additions, first up is candied peel- I like to buy it in whole pieces, the taste is so much better.  If you have a Julian Graves store near you then they sell it there.  Also Waitrose sell it in a box on the baking aisle – picture included so you know what to look for!



Chop the candied peel into quite large pieces, chop the blanched almonds and measure out the sultanas and currants.

Once the dough is risen, knock it back on the worktop into a large flat piece.

Add the Stollen additions on top.

Gather up the edges to seal the fruit and nuts in.


Now knead, going slowly and catching the bits that try to escape!  Keep working until the fruit and nuts are evenly distributed.

Split the dough into two.

Shape each piece into a flat.

Take the marzipan and split into two, shape into sausages to fit the middle of the dough.
Gather the dough around the marzipan sealing along the length and the ends by pressing the dough together.

Flip the dough over so that the seal is underneath.  Place onto a well greased baking tray and cover with a tea towel again.  Bob it back in a warm spot to rise again for a further hour.Preheat the oven to 160c Fan/180c/Gas Mark 4.

After the loaves have risen for the second time, brush them both liberally with the 55g melted butter and then put them straight into the oven.

Bake for 45-50 minutes until the loaves sound hollow when tapped underneath.  Remove from the oven and generously sift with icing sugar whilst still warm.

Stollen

Stollen


Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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22 Responses to On the eighth day of Christmas The Pink Whisk sent to me……Stollen

  1. Sarah says:

    how early do you start in the day!!???
    I'm going to start this now, it was my granny's favourite, I shall eat it and remember all the crazy things she used to do.
    thank you xxx

  2. Jacquie says:

    My fathers favourite cake at Christmas, so definitely going to give this recipe a try. Thank you for reinstating my love of baking!!! The Recipes are inspirational :)
    x

  3. Jane says:

    Thank you Ruth – have been looking for a stollen recipe where I can use my breadmachine to make sure the dough is decent! I will try this asap!

  4. Anne says:

    Having lived in Germany where Stollen comes from, I love this. I haven't made it before so will try your recipe. It sounds much easier than I thought it would be. I so love the marzipan in the middle.

  5. Kezia says:

    My favorite christmas treat- was just going to look for a recipe for this!!

  6. Janice says:

    Looking good. I made Stollen last year, but we are having a quieter Christmas this year, so wont have enough people to eat it!

  7. Carol Fieldhouse says:

    Excellent! I made the dough in the bread machine, finished off as per your recipe and achieved the best shaped Stollen for many years – the recipe worked a treat. Thank you, Ruth!

  8. tracey says:

    hi ruth, i would like to give this a try ,could this be frozen before adding the icing sugar on top ?
    many thanks
    tracey x

  9. tracey says:

    that’s great ruth, thank you so much.x

  10. Laura says:

    I made this for the first time this weekend having never eaten Stollen before – very delicious! I love the marzipan, in fact next time when i make it i will probably attempt three smaller sausages of marzipan running through it, or even a ‘swiss roll’ of marzipan wrapped up so that every bite gets some! My dough was slightly stickier before cooking but i was doing it all by hand so that may be due to my lack of muscles, but still baked great. Thanks Ruth

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  12. Judith Tomkinson says:

    I think I’m going to make this for the boxing day party. My sister loves Stollen.

  13. Jamie bottrill says:

    This looks great, kow what I’m doing tomorrow! :-)

  14. Sue Saunders says:

    How did I miss this?! – my favourite annual bake – will try this recipe!

  15. Julie Thatcher says:

    Hmmmm, stollen. That’s this weekends baking sorted then. Mince pies, gingerbread men, sausage rolls and stollen xx

  16. Sue Saunders says:

    Just making my second batch – have just varied fruit and nuts a bit to use up store cupboard stuff. The first has turned out brilliantly. Two questions though – I’ve used fast action yeast but only a teaspoon – in this second batch have thrown a bit extra in. Is your recipe fast or standard dried yeast? Also – no salt? Have put some this current batch.

    • Not a fast action yeast, but a dried that needs no soaking, just a teaspoon as its a fairly small batch of dough. No salt but it can be added if you prefer the taste x

      • Sue Saunders says:

        Thanks – both batches have turned out spectacularly well – will be interesting to see if I can spot any taste difference!
        Have a great Christmas!
        Sue

  17. Lucy says:

    Looks delicious, how long would it keep for once made?

  18. Dawn says:

    My first attempt at stollen and a great success, don’t think I will bother to buy ever again. As this recipe made two, I was glad to read that it freezes, as we did have some left over. However, when it is past its best, OH found it was lovely toasted!

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