Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they weren't fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
“She turned to the sunlight and shook her yellow head, and whispered to her neighbor . . . "Winter is dead.”
~A.A. Milne, When We Were Very Young

Sunday, 14 November 2010

Christmas Stollen



I don't want all of you purists out there saying that Stollen doesn't belong in an English Kitchen . If the shops are anything to go by at this time of year, Stollen is definitely an English Christmas tradition, even if it is a German recipe. The supermarket shelves are filled with them!



There's almost as many stollen on the shelves as mince pies! And not just full sized stollen either, scrummy stollen slices and little stollen bites . . . another weakness of mine . . . I just adore them.

All buttery and fruity and moreishly yummy.



I haven't quite taken to the full sized loaves though . . . they always seem a bit dry and dull, that's why I always go for the bites or slices . . . they're definitely a moister mouthful.



Up until recently I had never tasted anything other than a store bought Stollen and like I said, I was not totally impressed. This year, since the arrival of the new breadmaker, I thought I'd try to make one from scratch.



Using the dough cycle of the machine, natch. How hard could it be?



It turns out, not hard at all! It was really quite easy, and you get the bonus of an extra loaf to give away to a beloved friend.



This was so good we've already eaten the first one all up . . . time to make another couple of loaves!! Yummo!!



I wonder how long the next one will last. This one didn't even make it through the week waiting period . . . sigh . . . I know . . . ME<====CoMpLeTeLy InCoRrIgIbLe!! ahem . . . and a bit of a pig . . . but shhh . . . don't tell anyone! ☺



*Christmas Stollen*
Makes 2
(One to keep and one to give away!)
Printable Recipe

I had never eaten anything other than storebought stollen up until this year. I'll never buy it again. There is just no comparison!
Done in the dough cycle of the bread machine for ease.

Dough:
7g packet of easybake yeast
1 pound 2 ounces of strong white bread flour (4 1/2 cups)
3 ounces golden caster sugar (scant 1/2 cup)
1 tsp fine sea salt
5 1/2 ounces unsalted butter, cut into small bits (2/3 cup)
150ml of milk (approx. 2/3 cup)
2 large free range eggs, beaten
1 1/2 tsp vanilla extract

Fruit and nut mixture:
5 ounces raisins (1 cup)
4 ounces currants (2/3 cup)
4 ounces chopped mixed peel (2/3 cup)
4 ounces chopped, blanched almonds (1 cup)
finely grated zest of 1 lemon
finely grated zest of 1 orange
1 tsp ground cinnamon or cardamom
1 tsp freshly grated nutmeg
2 TBS rum (Optional, can use fruit juice)

To fill:
250g (1/2 pound) marzipan

5 ounces unsalted butter melted (scant 2/3 cup)
icing sugar to dust

Put all the dough ingredients into your breadmaker according to the directions for the breadmaker. Select the white dough setting and press start.

Meanwhile combine the fruit and nut mixture in a bowl and leave to stand while the dough works. Once the dough cycle has finished, turn the dough onto a lightly floured surgace and knead lightly, knocking out the air until smooth. Roll out until about an inch thick. Spread the fruit and nut mixture over top, roll up and then knead until well incorporated. Divide the dough into two equal pieces and roll each out to an oval about 1 inch thick and pleace each on a seperate buttered baking sheet.

Using the side of your hand make an indentation down the middle of each oval. Roll the marzipan into two long sausage shapes. Lay one roll down the length of each oval slightly off to one side. Fold the dough over top to cover (lengthwise) so that the top layer doesn't quite meet the side of the bottom layer. Cover with a clean tea towel and leave to rise in a warm room for about 30 minutes. It does not need to double in size.

Preheat the oven to 180*C/350*F/ gas mark 4. Remove the tea towels and then bake the stollen for 45 minutes in the heated oven until cooked through. Remove from the oven to a wire rack to cool. Brush all over with the melted butter until it is all used up. Dust generously with some icing sugar. Allow to cool completely, and then dust generously with icing sugar again.

Store tightly covered for one week before serving.

14 comments:

April said...

I buy stollen every year and was so excited to see this recipe! I live in US so some of the ingredients I'm not familiar with. What are: easybake yeast, golden caster sugar, strong white bread flour and mixed peel? Thank you!

My Kitchen in the Rockies said...

I already have three Weihnachtsstollen in my pantry. Two Marzipan, one Ginger. We love them. Need to bake a Quarkstollen pretty soon.

Marie said...

Hi April, easybake yeast is yeast that you can use successfully in the Breadmaker. Golden caster sugar is a type of caster sugar that is less refined so it is a little golden in colour. There is only a slight difference in taste so you can use regular sugar with no marked difference if you can't get the golden. Strong white bread flour is just that, Bread flour, flour that you buy specifically to make bread with. Mixed Peel is a mixture of glace citrus peels, or candied peel as I think it is called in America. I usually buy mine whole and then chop them myself, but you can buy them already mixed and chopped. Hope this helps!

Jenny Schouten Short said...

Enno says he'd like to make this since his mother did so we will try it. We can get the candied fruit here in Holland. Wish I had your bread maker! xo Jenny

jose manuel said...

Fantastico este pastel, me encanta.

Chele said...

Lol - you make me laugh. Looks fantastic. I love My Kitchen In The Rockies suggestion of ginger too!

Marie said...

Ohh, Kitchen in the Rockies, your variations sound fabulous, especially the ginger one! I think I've become a break making monster after having been given this new machine!

Lisa said...

I say anything as delicious as your stollen belongs in anyone's kitchen, including an American one. This would be a delightful breakfast to have on Christmas morning.

Martha said...

Stollen (and now Kringle since DD lives in Minnesota) is a Christmas morning tradition of ours -- but alas, I always buy mine although I'm sure my German grandmother made hers. Perhaps I should try this year!

La Table De Nana said...

I knew that machine would not be lost on you..Lovely..enjoy Sunday..

The Tablescaper said...

What could be more seasonal? Come link to Seasonal Sundays!

- The Tablescaper

Indie.Tea said...

O my, that Stollen looks SO delicious! I want some...I guess I know what I'm making this Christmas

Paula said...

I love stollen. My mom made up to a dozen loaves a year at Christmas to put in her Christmas Bread gifts.

I have never had it with marzipan. Plus, I really like the idea of having my bread machine help make it. I am going to have to rethink my baking plans this year.

I really enjoyed your blog. I am glad I found it.

Thank you.

Tracy said...

Homemade stollen... that is a great idea, I've not had anything but store-bought either! Seeing your stollen here inspires! Pity I don't have a bread machine. ;o) Oh, this looks so good. I'm not a big fan of marzipan, but I like that little ribbon of it in a slice of stollen...mmm... Happy Day, dear friend--LOVE YOU LOTS ((BIG HUGS))