Stollen is a traditional German fruit bread containing dried fruit and often covered with powdered sugar or icing sugar. The bread is usually made with candied and/or dried fruit, nuts and spices. It is simply made with yeast, water and flour. This recipe will make 4 Stollens.
1 kg (2 lb 4 oz) plain (all-purpose flour) flour
200g (7 oz) sugar
1 tsp salt
5 tsp dry yeast
1/2 L (18 fl oz) soy milk
1 tsp good quality vanilla extract
¼ tsp almond extract
¼ tsp fresh ground nutmeg
1/8 tsp ground cloves
1 tsp ground cardamom
1 tsp cinnamon
400g (14 oz) unsalted non-dairy butter, melted and cooled down
110g (4 oz) finely chopped almonds (optional)
400g (14 oz) raisins
200g (7 oz) currants
250g (9 oz) chopped mixed orange and lemon peel
450g (16 oz) good quality almond paste/marzipan
Extra non-dairy butter, melted
Powdered (icing) sugar for dusting
- Melt the butter very gently, put aside to cool. Very gently warm the soy milk.
- Place the yeast in a bowl with a teaspoon of sugar. Add the slightly warmed milk and let it rise.
- Into a large bowl, sift the flour; add the sugar, ground nutmeg, ground cloves, cardamom, cinnamon, salt, vanilla and almond extract. Mix it all together.
- Now add the melted and cooled butter and the risen yeast, and knead it well for at least 5 minutes.
- When the dough has been well kneaded, add the chopped almonds if using, dried fruit and chopped peels; this will take some time and patience.
- When everything has been mixed well in, place back in bowl, cover with cling film or tea towel and leave to rise in a warm place, about 1-2 hours or more.
- Divide in 4, knead it again well and roll out.
- Knead the marzipan (divide in 4) and roll out the 4 quarters into rolls/tubes. Place the marzipan in the centre of the rolled out dough.
- Fold the Stollen over with marzipan inside. Place on 2 greased baking trays and leave to rise again for 1-2 hours or more.
- Put a piece of greaseproof paper on top (of each loaf) to prevent from burning and bake in a preheated oven: 190 C (375 F / gas 5) for 30 minutes. If you have a thermometer you want internal temp to be around 190F (88C).
- When ready, while still hot, brush (the loaves) generously with melted butter and dust with powdered/icing sugar.
- Leave to cool on a wire tray. When cool, wrap in foil or place in an airtight container and keep cool. Just before serving dust again with powdered sugar.
- Bake well in advance, as it will keep for 2 weeks or more and improve its flavour. Wrap in foil or place in an airtight container and keep in a cool place.
- You can also lightly toast slices of the Stollen if it seems to be getting a bit stale.
Serves 24 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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