Stollen Pastries

My lovely Oma, who TC is named after, would make many Stollen every Christmas and send out to all of her family.  Even when I left home to live the single city girl life and then the married coastal life, she still sent me one every year.  She was the best baker I knew and her recipes live on with us. 

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.

Ingredients

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

Glaze
1 medium free range organic egg
1 tablespoon milk

Icing Wash
50g icing sugar
4 tablespoons hot water

Method

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
     combined.


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
     rolled. 



5.  Place the marzipan on one edge of the dough and roll the dough
     around it.  Pinch the edges to seal.


6.  Slice the dough into 15 or so rounds and place on a couple of lined 
     baking trays, well spaced out.    
 

7.  Beat the medium egg with the milk and glaze the tops of the pastries.
     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!

4 comments:

  1. I'm very impressed with your skills in the kitchen - those look scrumptious - I love stollen!

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    Replies
    1. I love it too, only eat it once a year, maybe that's why it seems so special too. Thanks for the compliment *blush* x

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  2. These look delicious. I wish I could reach into the screen and taste one. Bet they're delicious warm. Had never thought about trying to make stollen but was inspired by the episode on British bake off recently. Yours looks fabulous. Happy Christmas x

    ReplyDelete
    Replies
    1. yes, straight from the oven really mmmmm, they do keep for a couple of days too. Love the GBBO! could never enter, the stress would be too much!! Happy Christmas to you and yours too MP xx

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