Stollen -

Stollen

Dating from the 12th century, and symbolizing; the Holy Child wrapped in cloth, this traditional German Christmas cake is made from rich yeast dough with marzipan and dried fruits.

Ingredients

375g/13oz/3 cups strong white bread flour
Pinch of salt
50g/2 oz/ ¼ cup caster sugar
10ml/2 tsp easy-blend dried yeast
150ml/ ¼ pint/ ⅔ cup milk
115g/4oz/ ½ cup butter
1 egg, beaten
175g/6oz/1 cup mixed dried fruit
50g/2oz/ ¼ cup glace cherries, quartered
50g/2oz/ ½ cup blanched almonds, chopped
Finely grated rind of 1 lemon
225g/8oz/ 1 cup marzipan
Icing sugar, for dredging

Details

Serves: 12

Method

1. Silt the flour, salt and sugar. Stir in the yeast. Make a well in the centre. Over a low heat, gently melt the milk and butter. Cool, then mix with the egg into the sifted dry ingredients.


2. Turn out the dough on to a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put in a clean bowl, cover with clear film and leave in a warns place to rise for about 1 hour, or until doubled in size.


3. On a lightly floured surface knead in the dried fruit, cherries, almonds and lemon rind.


4. Roll out the dough to a rectangle, about 25 x 20cm/ 10x 8 inch.


5. Roll the almond paste to a sausage, slightly shorter than the dough. Place on the dough in the middle. Enclose the paste in dough.


6. Put seam side down on a greased baking sheet. Cover with oiled clear film and leave in a warm place to rise for about 40 minutes, or until doubled in size. Preheat the oven to 190°C/375°F/Gas 5.


7. Bake the stollen for 30-35 minutes, or until golden and hollow sounding when tapped on the underside. Leave to cool on a wire rack. Serve thickly dusted with icing sugar.

Related food category:

• Dessert