Christmas Stollen

 


Christmas Stollen.  What would Christmas be without a cheeky Stollen or two in the larder. 

I don't want all of you purists out there saying that Stollen doesn't belong in an English Kitchen . If the shops are anything to go by at this time of year, Stollen is definitely an English Christmas tradition, even if it is a German recipe. The supermarket shelves are filled with them!

 


There's almost as many stollen on the shelves as there are mince pies! And not just full sized stollen either, scrummy stollen slices and little stollen bites.

These stollen bites are  a real  weakness of mine  . . .  I just adore them.  All buttery and fruity and moreishly yummy. I bet I go through a couple of boxes of them at Christmas all by myself!

 

I haven't quite taken to the full sized loaves though . . . they always seem a bit dry and dull.  I don't see the appeal to be honest.   They always disappoint.

That's why I always go for the bites or slices. They are definitely a moister, more delicious mouthful.

 

Up until recently, I had never tasted anything other than a store bought Stollen and like I said, I was not totally impressed. 

This year, however, since the arrival of the new bread machine, I thought I would try to make one from scratch.

 

If I used the dough cycle of my bread machine, how really difficult could it be???  Pretty hard to mess up.  I had to give it a go!

 

It ended up being not difficult at all! It was really quite easy, and you get the bonus of an extra loaf to give away to a beloved friend.  I can't think of anyone that would turn that down!

 
This was so good we've already eaten the first one all up!  I think it is time to make another couple of loaves!! Yummo!!

 

I wonder how long the next one will last. This one didn't even make it through the week waiting period . . . sigh . . . 

I know . . . ME<====CoMpLeTeLy InCoRrIgIbLe!! ahem . . . and a bit of a pig . . . but shhh . . . don't tell anyone! ☺

Some other Christmas bakes that you might enjoy from my English Kitchen are:

CHRISTMAS DAINTIES - Back in the day (and I am dating myself here), long about this time of year various ladies' groups would put on teas.  They were a great way of the organization earning funds for their charities.  Members of the organization would be asked to donate a pan of squares or sweets. These trays of sweets were called Dainties.

CHERRY CAKE SQUARES - These are a blondie type of a bar with a pretty basic batter.  Dense and chewy, and filled with lots of candied cherries. Topped with a rich buttercream frosting and halved candied cherries, they look really pretty on a tray. They are delicious! Everyone's favorites!

Yield: 2 loaves

Author: Marie Rayner

Christmas Stollen

Prep time: 1 H & 30 MCook time: 45 MinTotal time: 2 H & 15 M

One delicious loaf to keep and one to give away. I had never eaten anything other than store bought stollen up until this year. I'll never buy it again. There is just no comparison! Done in the dough cycle of the bread machine for ease.

Ingredients

For the dough:

• 7g packet of easybake yeast
• 1 pound 2 ounces of strong white bread flour (4 1/2 cups)
• 3 ounces golden caster sugar (scant 1/2 cup)
• 1 tsp fine sea salt
• 5 1/2 ounces unsalted butter, cut into small bits (2/3 cup)
• 150ml of milk (approx. 2/3 cup)
• 2 large free range eggs, beaten
• 1 1/2 tsp vanilla extract

Fruit and Nut Mixture:

• 5 ounces raisins (1 cup)
• 4 ounces currants (2/3 cup)
• 4 ounces chopped mixed peel (2/3 cup)
• 4 ounces chopped, blanched almonds (1 cup)
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tsp ground cinnamon or cardamom
• 1 tsp freshly grated nutmeg
• 2 TBS rum (Optional, can use fruit juice)

You will also need:

• 250g (1/2 pound) marzipan
• 5 ounces unsalted butter melted (scant 2/3 cup)
• icing sugar to dust

Instructions

1. Put all the dough ingredients into your bread maker according to the directions for the bread maker. Select the white dough setting and press start.
2. Meanwhile combine the fruit and nut mixture in a bowl and leave to stand while the dough works.
3. Once the dough cycle has finished, turn the dough onto a lightly floured surface and knead lightly, knocking out the air until smooth. Roll out until about an inch thick.
4. Spread the fruit and nut mixture over top, roll up and then knead until well incorporated. Divide the dough into two equal pieces and roll each out to an oval about 1 inch thick and place each on a separate, buttered, baking sheet.
5. Using the side of your hand make an indentation down the middle of each oval.
6. Roll the marzipan into two long sausage shapes. Lay one roll down the length of each oval slightly off to one side. Fold the dough over top to cover (lengthwise) so that the top layer doesn't quite meet the side of the bottom layer.
7. Cover with a clean tea towel and leave to rise in a warm room for about 30 minutes. It does not need to double in size.
8. Preheat the oven to 180*C/350*F/ gas mark 4. Remove the tea towels and then bake the stollen for 45 minutes in the heated oven until cooked through.
9. Remove from the oven to a wire rack to cool. Brush all over with the melted butter until it is all used up. Dust generously with some icing sugar.
10. Allow to cool completely, and then dust generously with icing sugar again. Store tightly covered for one week before serving.

Did you make this recipe?

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