Stollen
Feb 12, 2024
Stollen is a German Christmas bread. Proof in a warm place. I choose not to add currants as they tend to burn too easily. It will keep for up to 1 week in an airtight container in the fridge and freezes well.
- Course
- Side Dish
Tags
Ingredients
- 8oz bread flour
- 1tsp fast-acting instant yeast
- 2oz caster sugar
- 6 tbsp very soft butter
- ½ tsp grated nutmeg
- 1 egg, beaten
- 3 ½ tbsp milk
- Zest of 1 lemon
- 6oz mixed dried fruit of your choice (raisins, sultanas)
- 6oz marzipan
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
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Preheat the oven to 400F/200C/180Fan/Gas 6.
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Measure the flour, yeast, sugar, butter and nutmeg into a mixing bowl. Beat the egg in a jug, add the milk and stir together. Pour into the bowl and mix together by hand, or in a free standing mixer using a dough hook, until the dough has come together. Knead by hand on a floured work surface for 10 minutes, or in the mixer for 5 minutes on a low speed, until the dough is soft, smooth and shiny. This is slightly wet dough which is best.
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Put the dough into a lightly oiled bowl, cover with plastic wrap and leave to rise in warm place for minimum of 2 hours or until it has doubled in size and is light and puffy. Knock back the dough by hand, or in the mixer, then knead in the lemon zest and fruit until it is evenly distributed. Roll the dough directly on to non-stick parchment to measure 12”x 7”(30x17cm) rectangle.
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Roll the marzipan to a long sausage shape the same length as the dough. Lay the marzipan down on the long side nearest to you and roll up like a Swiss roll. Seal the edges with the rolling pin and mould into a long thin loaf. Slide the paper and stollen onto a baking sheet then cover with plastic wrap, or a large plastic bag with the ends tied, to create a warm atmosphere.
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Leave to proof in a warm place for the second rising for about 30-45 minutes or until it has doubled in size again. Remove the bag or plastic wrap, brush with beaten egg and bake in the preheated oven for about 20-25 minutes until light golden brown and the stollen sounds hollow when tapped underneath (check after 15 minutes, you may need to cover with foil if the top is getting too brown).
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Leave to cool then dust heavily with powdered sugar.