Stollen

We had a fair bit of fun with this, not least because of the problem of rising!! With the bread maker now rising my pizza dough,  I had forgotten the problems I had last winter with doughs. The problem not helped by the fact that Stollen gets all its air knocked out during construction.

But finally we got one worthy of a write up. This should work fine by hand or using a food processor as thats where I adapted from.


  • 6tbsp warm milk
    75g melted butter

    2 tsp dried yeast
    pinch of salt
    5tbsp sugar
    300g plain flour, plus extra for dusting
    1 tsp ground mixed spice
    1 tsp freshly grated ginger
    175g mixed dried fruit
    25g flaked almonds
    1 free-range egg, beaten
    250g marzipan

Melt your butter into the milk. When lukewarm pop in the bread maker pan, add the yeast, and allow to start working while you sort out your other ingredients. Put in the beaten egg, then the dry ingredients, and put in your bread maker on dough

Once the cycle is done, kneed in the fruit. The best way is to put the fruit on top of the dough and push it into the dough. Once it's all mixed, leave to sit for 10 minutes or so. 

Then, roll out into a large rectangle, about as deep as the fruit is (a centimetre or so max), then roll the marzipan to a similar rectangle about half the size of the dough. Place this on top of one half of the dough, then roll up into a swiss roll type of thing, trying to seal the ends as best you can.  Place on a greased baking sheet, cover loosely and leave to rise for about an hour.

Once its risen, bake at 180c/Gas Mark 4 for 40 minutes. While still warm brush with melted butter, and once cool, top this with icing sugar. As tempting as it might be to try warm, its much much better cold.

And by better... I mean of course DELICIOUS!! 


Merry Christmas!!! 

No comments