Saturday, 28 December 2013

Our festive Stollen

I was gutted to have run out of time before Christmas to make a gingerbread house, so on Boxing Day I decided to attempt Stollen, basically to pacify myself.

Having been so inspired by such wonderfully festive colours I decided to include cranberries and cherries into the recipe to make the colours stand out.

And, of course, we had no doubts this time over baking with marzipan. The berry, merry marzipan cakes were a huge hit.

So, this was our take on Stollen:
500g strong white flour (a little more for kneading)
100g caster sugar
10g fast action yeast
10g salt
150g unsalted butter, softened
250ml full fat milk
½ tsp ground nutmeg
½  tspground cloves
½ tsp vanilla extract
2 drops almond extract
55g blanched almonds, finely chopped
150g dried cranberries
50g glace cherries, roughly chopped
100g raisins
125g mixed peel
25g butter, melted
225g marzipan

Once baked
25g butter, melted
2 tbsp icing sugar

Preparation method
  • Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml of the milk and stir together.
  • Add the remaining milk and bring the mixture together to form a soft dough. Transfer to floured work surface and knead for 6-7 minutes, or until smooth and pliable.
  • Mix the nutmeg, cloves, vanilla and almond extract, almonds, fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. 
  • When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.
  • Flatten the dough and roll out on a lightly floured work surface to a rectangle so the short side matches the longest side of your baking tray. Brush with the melted butter.
  • Roll out the marzipan so the long side is approximately the width of the dough. Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. 
  • Cover and leave to rise for about an hour, or until risen and doubled in size.
  • Preheat the oven to 190C/375F/Gas 5 (fan 170C).
  • When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. 
  • Serve cold.

As always, I'm joining the Great Bloggers Bake Off team which is currently in full festive flow. Pop along to Jenny and Helen's blogs to see lots of fantastic recipes!
mummy mishaps


  1. That looks lovely, I may well have a go at that recipe

    1. It really was more-ish. Was planning to give 1/2 to my dad.... he ended up with a 1/4!!

  2. goodness Debbie you were a busy baker for advent! and you made a stollen - i want to make one of these but ran out of time . yours looks amazing and i can see how you ended up not giving as much away to your dad lol
    thanks for linking up x x

  3. Super option with what you have described here, that's what I was looking for. I can’t wait to try this
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