This recipe does have plenty of steps, but plan ahead and you'll find it simpler than you think. Once you've made the initial dough, you can leave it in the fridge overnight and come back to it the next day. This make 4 large stollen. The key is in the finishing, take time to dose liberally with butter and sprinkle with sugar.
Course Afternoon Tea, Dessert
Keyword bread, Christmas, Stollen
Prep Time 45minutes
Cook Time 25minutes
Proving time 2hours45minutes
Total Time 3hours50minutes
Stand mixer, baking trays, pastry brush, tea towels or large plastic bags
1000grbread flourplus extra for dusting
20gr fresh yeast
60gr caster sugar
500mlwhole milkat room temperature or warm slightly
For the filling
100grdried or glace cherriesroughly chopped
150grmixed peelroughly chopped
50grcandied gingerroughly chopped
70mlrumFor soaking fruit
For soaking the stollen
Put all the dried fruits in a bowl and add the rum. Soak for as long as possible. Overnight is ideal.
Use a stand mixer if possible to mix this dough. Add the flour to the mixing bowl, lightly rub in the fresh yeast. Add the sugar, salt and 10 gr cinnamon. Mix the eggs and milk together and add to the dry mixture. Mix on a low speed for about 5 minutes. Increase the speed to medium and mix a further 3 minutes.
Turn down to a low speed and add cubed butter. Allow to mix in roughly for a further 3 minutes, then increase the speed to medium. When the mixture comes away from the bowl cleanly it is ready.
Shape into a ball and return to the mixing bowl to prove (about 1.5 hours) covered with a just damp tea towel. The dough will rise considerably. Alternatively when mixed place in fridge and leave overnight.
Toast the pecans in the oven or in a hot pan. Be careful they do not burn. Chop roughly.
Melt 100 grams of butter when you are ready to work on the dough. You'll use this in the following stages. You might need to remelt it.
Flour your work surface. Turn the dough out and use a rolling pin to roll out to a rectangle. Exact size is not important.
Lightly spread some of the melted butter over the dough. Scatter the soaked fruit filling mixture. Lightly roll the fruit into the dough to make it easier to fold it.
Fold up one third of the dough, then fold the 2nd third over. Turn and fold in 3 again. Place in the fridge for 30 minutes. This will make it much easier to shape.
Form your marzipan into one long sausage and cut into 4 even pieces weighing 100 grams
Take the dough out of the fridge and cut into 4 equal pieces. Roll each one out to a rectangle about 1.5 cm thick. Brush with melted butter, sprinkle with the chopped pecans and place your marzipan in the middle. Press it down lightly.
Fold the bottom half of the dough over the marzipan roll and press the dough down lightly. Fold the top half of the dough over what you've just folded leaving a 1 cm strip. To give the stollen its traditional shape, press your palms down on one third of the dough. Press down on all open edges lightly.
Place the stollens on two baking sheets allowing plenty of space for them to expand. Leave for a further 1.5 hours to prove. Cover with a large plastic sheet or tea towels to avoid them drying out.
Preheat the oven to 350°F/180°C/gas 4 and hour before you put the stollen in. Brush again with butter before you put them in the oven. Bake for 20-25 minutes until light golden. Prepare your cinnamon sugar by mixing the cinnamon and caster sugar together. Add rum to your remaining melted butter if you are using it.
As soon as the stollen are baked, prick all over the dough with a fork and with a pastry brush, brush all over with butter. Do this a second time.
Sprinkle with the cinnamon sugar whilst still warm not when cooled.
Before serving dust with icing sugar. Well wrapped, this will last a week in a cool place or freeze and use when required.
Recipe created by Danielle Ellis of Severn Bites Copyright 2019. Please only reproduce with permission.