Stollen, pronounced Sch-toe-len, is a traditional German rich yeasted bread made with dried fruits, mixed peel and almonds usually in a loaf shape, this year I'm making Stollen pastries for munching with gallons of tea in the run up to Christmas.
500g strong white bread flour
7g sachet easy bake yeast
3 tablespoons light muscovado sugar
2 rounded tsp ground mixed spice
1 tsp salt
90g unsalted butter - softened
200ml semi-skimmed milk
1 tablespoon black treacle
1 large free range organic egg
2 tablespoons sunflower oil
250g mix raisins/sultanas/mixed peel/
chopped glace cherries
zest of 1-2 clemantines and 1 lemon
250g golden marzipan
flaked almonds to decorate to your taste
1 medium free range organic egg
1 tablespoon milk
50g icing sugar
4 tablespoons hot water
1. Combine the flour, yeast, sugar, spice and salt together in a large bowl,
then rub in the butter.
2. Warm the black treacle with the milk then beat in the egg and oil. Add
this to the flour/butter mix and stir in well moulding into a ball. Leave for
about 10-15 minutes. Then knead the dough before covering and leaving
to rise until it has doubled in size.
3. Roll the dough out to a large rectangular size and scatter with the dried
fruit and zests. Knead the dough again until the ingredients are well
Pre-heat your oven now to 200°C/180°C/Gas 6.
4. Roll the dough out to a large rectangular shape, about 18" x 6" (or
thereabouts), dampen the edges to help the dough stick together when
around it. Pinch the edges to seal.
baking trays, well spaced out.
Sprinkle with the flaked almonds generously.
8. Bake for around 15-20 minutes. Whilst still warm brush over with the
icing wash as desired, I do some with and some without (for me & TC).
It's beginning to smell a lot like Christmas around here!