December 28th, 2009

Fresh from the Oven – Stollen Category: Recipes

This months FFTO challenge was Stollen, a traditional German treat which is eaten at Christmas. I hadn’t tried Stollen before so I was looking forward to baking and sampling something new. I have to honestly say it was really delicous and something I’d like to bake again – I was going to make some smaller Stollen for gifts but ran out of time.

Warm from the oven

The recipe chosen for the challenge was a yeasted version based on a recipe by Simon Rimmer.

Stollen
based on a Simon Rimmer recipe

100ml/3½fl oz warm milk
6g (1 sachet) fast action yeast or 2 tsp dried yeast or 20g fresh yeast
pinch salt
1 tsp caster sugar
225g/8oz plain flour, plus extra for dusting
1 tsp ground mixed spice
200g/7oz mixed dried fruit (including glacé cherries)
25g/1oz flaked almonds
50g/2oz unsalted butter
1 free-range egg, beaten
250g/9oz marzipan

To finish
rum
25g/1oz butter, melted
50g/2oz icing sugar

Method
1. Place the milk and yeast into a bowl and mix well. Leave to sit for 5-6 minutes.
2. Meanwhile, sift the salt, sugar, flour and mixed spice into a large bowl. Add the dried fruit, almonds and butter and mix well then stir in the yeasty milk and mix well.
3. Add the egg and stir to form a dough. Knead the dough for 5-6 minutes, then cover and leave to prove for 20 minutes. Uncover the dough and turn out onto a clean, floured work surface. Knock the dough back to reduce the volume, then knead the dough for 3-4 minutes.
4. Push the dough out by hand into a flat oval shape about 23cm x 18cm/9in x 7in. Roll the marzipan into a sausage shape about 6cm/2in shorter than the dough. Place the marzipan into the centre of the dough, then fold over the sides of the dough to seal in the marzipan. Then fold in the ends of the dough to contain the marzipan and help give the dough shape. Place the stollen seal-side down onto a greased baking tray. Cover and place somewhere warm to prove for one hour.
5. Preheat the oven to 180C/365F/Gas 4. Place the stollen on the baking tray into the oven to bake for 40 minutes, or until golden-brown and cooked through (I think ours was cooked after 30 minutes).
6. To finish, remove the stollen from the oven, brush with the rum then melted butter and dust liberally with icing sugar immediately. Allow the stollen to cool, then serve in slices.

3 Responses to “Fresh from the Oven – Stollen”

Fab looking stollen. The texture of yours looks better than mine did. Hope you all had a lovely Christmas.
x


Your stollen looks great. Hope you had a great Christmas!


Thank you both :) We had a lovely Christmas – hope you did too x


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