Stollen Recipe

Stollen Recipes

Ingredients :

2 tsp

1/3 cup

7g

125g

1/3 cup

1

2 tsp

1/2 tsp

3 cups

1/2 cup

1/2 cup

1/2 cup

1/2 cup

30g

sugar

lukewarm milk

sachet dried yeast

unsalted butter, softened

caster sugar

egg

vanilla essence

ground cinnamon

plain flour

raisins

currants

mixed peel

slivered almonds

butter, melted

icing sugar, for dusting

Method :
  1. Combine the sugar, milk and dried yeast with 1/3 cup warm water in a small bowl, and leave the bowl in a warm place for 10 minutes, or until the mixture is foamy.

  2. Meanwhile, place the softened butter and caster sugar in a large bowl and beat with electric beaters until it is light and creamy.

  3. Add the egg and vanilla essence to the creamed butter mixture, and beat well to combine.

  4. Add the yeast mixture, cinnamon and almost all of the flour, and mix to soft dough, adding more flour if necessary.

  5. Turn out onto a lightly floured work surface and knead for 10 minutes, or until the dough becomes smooth and elastic.

  6. Place in a lightly oiled bowl, cover with plastic wrap and leave for 1 hour 45 minutes in a warm place, or until doubled in volume.

  7. Preheat the oven to moderate 180°C (350°F/ Gas 4).

  8. Lightly grease a baking tray.

  9. When the dough has risen, tip it out of the bowl onto a floured work surface and punch it to expel the air.

  10. Press the dough out to a thickness of about 1.5cm and sprinkle the fruit and nuts over it.

  11. Gather it up and knead for a few minutes to mix the fruit and nuts evenly through the dough.

  12. Shape the dough into an oval about 18cm wide and 30cm long.

  13. Fold in half lengthways, and press down to flatten slightly, with the fold slightly off centre on top of the loaf.

  14. Place on the baking tray and bake for 40 minutes, or until golden brown.

  15. As soon as the stollen comes out of the oven, brush it with the melted butter, allowing each brushing to be absorbed, until you have used all of the butter, then cool on a wire rack.

  16. Dust with icing sugar before serving.

Serves 12

This rich Christmas fruit bread originated in the German town of Dresden. Stollen will keep for up to three months if wrapped in plastic wrap, then in foil, and frozen. It makes a lovely Christmas gift, wrapped in cellophane and tied with a brightly colored ribbon.

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