Stollen

Name: Stollen
Cook time: 2 h 30 min
Yield: 35cm loaf
Cuisine: German
Ingredients: 120g (⅔ cup) raisins; 105g (⅔ cup) currants; 55g (⅓ cup) mixed peel; 80g (½ cup) chopped blanched almonds; 40ml rum or brandy; 2 tbsp lukewarm water; 55g (¼ cup) castor sugar; 7g (2 tsp) dried yeast; 125ml (½ cup) lukewarm milk; 335g (2¼ cups) plain flour; 1 tsp finely grated lemon zest; 1 tsp finely grated orange zest; 2 egg yolks, lightly whisked; 1 tsp natural vanilla extract; 60g butter, melted and cooled; ½ tsp salt; 200g marzipan; 1 egg , whisked with 1 tbsp water; 1½ tbsp melted butter, extra; 40g (⅓ cup) icing sugar, approximately

September 28, 2017

Time:2 hours +Makes:35cm loaf

Stollen is a dense bread flavoured with dried fruit, citrus zest, mixed peel and almonds that is traditionally eaten at Christmas. Many versions exist in Germany, where it originated, with the most famous being Dresden Stollen. The marzipan is optional, but it does make the loaf rather special.

Ingredients

120g (⅔ cup) raisins
105g (⅔ cup) currants
55g (⅓ cup) mixed peel
80g (½ cup) chopped blanched almonds
40ml rum or brandy
2 tbsp lukewarm water
55g (¼ cup) castor sugar
7g (2 tsp) dried yeast
125ml (½ cup) lukewarm milk
335g (2¼ cups) plain flour
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
2 egg yolks, lightly whisked
1 tsp natural vanilla extract
60g butter, melted and cooled
½ tsp salt
200g marzipan
1 egg , whisked with 1 tbsp water
1½ tbsp melted butter, extra
40g (⅓ cup) icing sugar, approximately

Method

Step 1
Combine the dried fruits, peel, nuts and rum or brandy in a bowl, cover and set aside at room temperature overnight.
Step 2
Combine the lukewarm water and a pinch of the caster sugar, sprinkle over the yeast and set aside for 5-6 minutes or until foamy. Add the milk and 150g (1 cup) of the flour and stir until smooth. Cover with plastic wrap and set aside in a warm, draught-free place for 30 minutes or until it begins to bubble.
Step 3
Transfer to the bowl of a stand mixer, add the zests, egg yolks, vanilla, remaining caster sugar and the butter and use the paddle attachment to beat until well combined. Change to the dough hook, add the remaining flour and the salt and knead on low speed for 10 minutes or until smooth and elastic. Cover with plastic wrap and set aside in a warm, draught-free place for 2 hours or until the dough has doubled in size.
Step 4
Knock back the dough, then cut it into six portions. Add the fruit mixture and use the dough hook to knead on low speed for 6-7 minutes or until well combined. Turn out onto a lightly floured work surface.
Step 5
Use your hands and a rolling pin to roll and press the dough to form an oval, about 32cm long and 24cm at the widest part, with slightly pointed ends. Roll the marzipan into a log, about 30cm long. Brush the edges of the dough with the egg wash. Place the marzipan along the centre, then fold each side over the marzipan (they will overlap slightly). Pinch firmly along the seam to join. Pinch the ends. Place on a lined baking tray, cover with a tea towel and set aside in a warm, draught-free place for 45 minutes or until risen.
Step 6
Preheat the oven to 180C. Bake the stollen for 50 minutes, covering with foil if it browns too quickly, or until a skewer inserted into the thickest part comes out clean. Brush lightly with extra butter, dredge heavily in sifted icing sugar, then allow to cool.