December recipe: Stollen
Stollen |
Stollen
is a fruit bread from Germany, traditionally associated with Christmas in the
same sort of way as mince pies
are associated with Christmas in Britain. My recipe is based on one given me by
a friend of a friend some years ago, modified in various ways since. I
particularly like the approach of filling the bread with a thin spiral layer of
marzipan like a Swiss roll, rather than the more usual approach of inserting a
cylinder of marzipan like a sausage roll.
I can’t claim credit for that inspired stroke of genius; someone else
thought of it before the recipe came to me. Whoever they were, I salute them.
I
wish everyone a Merry Christmas and a Happy New Year.
Apologies
for the long absence of posts here during this year. I hope to be able to post more in the future.
Stollen (makes two)
3
Tablespoons (3 x 15 ml spoons) warm water
1
teaspoon (1 x 5 ml spoon) sugar
1
teaspoon (1 x 5 ml spoon) dried yeast
9 oz
(approx 260 g) plain flour*
1 oz
(approx 25 g) light brown soft sugar
4 oz
(approx 100 g) butter
2
Tablespoons (2 x 15 ml spoons) dark rum, or other spirit of your choice**
4 oz
(approx 100 g) sultanas
3 oz
(approx 80 g) raisins
2 oz
(approx 50 g) candied mixed peel
1 egg
Milk
to mix (see method below for the quantity)
4 oz
(approx 100 g) marzipan
Icing
sugar to dredge
Method
Dissolve
the teaspoon of sugar in the warm water.
Sprinkle the dried yeast on top and leave in a warm place for about 15
minutes until frothy.
Rub
the butter into the plain flour and sugar until it resembles breadcrumbs.
Add
the dried fruit, rum and beaten egg.
Stand
the bowl on the scales and set the reading to zero. Add the yeast liquid and
note the weight, then add enough milk to make the weight up to 110 g. If your
mixing bowl won’t stand on your kitchen scales, this is generally about another
60 ml (about 4 Tablespoons) of milk – add it gradually, mixing as you go, and
stop when you have a soft dough like a scone dough.
Mix
well. It should form a soft dough, like a scone dough. If it is too wet, add a
little more flour; if too dry, add a little more milk.
Leave
to rise in a warm place for about 1-1.5 hours***.
Divide
the dough in half. Flour the work surface, and roll out each half into a
rectangle, roughly twice as long as wide.
Divide
the marzipan in half and roll out each half into a rectangle a little smaller
than the rectangles of dough.
Put a
rectangle of marzipan on top of a rectangle of dough, and roll up like a Swiss
roll. Damp the edge with water or milk to seal. Pinch the ends together so the
marzipan is fully enclosed. Repeat with the other rectangle of dough and marzipan.
Put
the two stollen rolls on a greased baking tray and brush with milk or beaten
egg.
Leave
to rise again in a warm place for about 45 minutes.
Bake
in a hot oven at about 220 C for about 30 minutes until the rolls are golden brown.
Remove
from oven and cool on a wire rack. Dredge with icing sugar
Serve
warm or cold, cut in thick slices.
If
there is any left over, it will keep for a couple of days in an airtight tin.
The
stollen can be frozen. Freeze before dredging with icing sugar.
* Yes,
plain flour, not bread flour. Stollen should have a texture more like cake than
bread
** If
you are organised enough, soak the dried fruit in the rum for a couple of hours
beforehand. I never remember, so I don’t
know if it makes any difference
***
If time is very short, you can cheat by omitting the first rise. It’s better if
you can do the two rises, but not so
much better that you should forego making stollen if there isn’t time for two
rises