For a truly special gift this season, give a loved one a homemade treat or two…
How about a traditional stollen?
Trust me, once you have tasted my mums special recipe, you never look back!
Stollen
180g golden raisins
125g currants
100g glacé orange, diced
125g cherries
50g – 80g of chopped almond, blanched, peeled and dried
Zest of 1 lemon
80g of citrus peels* (I make my own, it tastes better)
seeds of 1 vanilla bean
40ml rum (a bit more won’t hurt..)
560g flour
15g dry yeast
240g tepid milk
85g sugar
1/2 tsp cinnamon
1/2 tsp grated nutmeg
pinch of salt
1 egg
220g soft butter
600g marzipan
…and icing sugar for dusting
Mix approx. half of the flour, dry yeast and milk together in a bowl and cover with cling wrap. Leave in a warm place for 30-45 miutes to prove until risen and foamy.
Then place this ferment in the mixer bowl, add the remaining flour, sugar, cinnamon, nutmeg and salt; mix on slow speed. Add the egg , then the butter, bit by bit, until all incorporated. Continue to fold the dough until smooth and elastic. you might need to add a little bit of flour if too sticky…
Then add the soaked fruit and almonds into the mix. Place the dough into a lightly oiled bowl, cover with cling wrap again and leave for at least 2 hours to double in size.
Preheat the oven to 180–190 °C.
Turn the risen dough out onto a floured bench and roll out to a rectangle just about less than 2 cm thick. Roll out the marzipan to form a 40cm long sausage shape and place along the center of the rectangle.
Fold the dough over the marzipan – et voilà!
Leave the stollen to prove in a warm spot for another 45 minutes until it has again doubled in size.
Cut squares or rectangles anywhere between 2 cm to 6 cm wide depending how many you want.
Now bake it for 35-40 minutes or until golden brown.
Allow the stollen to cool down for a bit, then sprinkle over icing sugar.
Ideally, you should wait a few days before having your first bite!
Made with love
For a truly special gift this season, give a loved one a homemade treat or two…
How about a traditional stollen?
Trust me, once you have tasted my mums special recipe, you never look back!
Stollen
180g golden raisins
125g currants
100g glacé orange, diced
125g cherries
50g – 80g of chopped almond, blanched, peeled and dried
Zest of 1 lemon
80g of citrus peels* (I make my own, it tastes better)
seeds of 1 vanilla bean
40ml rum (a bit more won’t hurt..)
560g flour
15g dry yeast
240g tepid milk
85g sugar
1/2 tsp cinnamon
1/2 tsp grated nutmeg
pinch of salt
1 egg
220g soft butter
600g marzipan
…and icing sugar for dusting
Mix approx. half of the flour, dry yeast and milk together in a bowl and cover with cling wrap. Leave in a warm place for 30-45 miutes to prove until risen and foamy.
Then place this ferment in the mixer bowl, add the remaining flour, sugar, cinnamon, nutmeg and salt; mix on slow speed. Add the egg , then the butter, bit by bit, until all incorporated. Continue to fold the dough until smooth and elastic. you might need to add a little bit of flour if too sticky…
Then add the soaked fruit and almonds into the mix. Place the dough into a lightly oiled bowl, cover with cling wrap again and leave for at least 2 hours to double in size.
Preheat the oven to 180–190 °C.
Turn the risen dough out onto a floured bench and roll out to a rectangle just about less than 2 cm thick. Roll out the marzipan to form a 40cm long sausage shape and place along the center of the rectangle.
Fold the dough over the marzipan – et voilà!
Leave the stollen to prove in a warm spot for another 45 minutes until it has again doubled in size.
Cut squares or rectangles anywhere between 2 cm to 6 cm wide depending how many you want.
Now bake it for 35-40 minutes or until golden brown.
Allow the stollen to cool down for a bit, then sprinkle over icing sugar.
Ideally, you should wait a few days before having your first bite!
Selected images via Pinterest