Stollen Bread

Stollen is a most satisfying Christmas bread made of  sweet dough, marzipan and mixed fruit and nuts.   It makes a fabulous Christmas gift.

The bread will last for a good few months if wrapped in a sealed plastic bag (not cling-wrap) so you can make it ahead of time.  Adding rum or whiskey will give extra flavour as well as extend the shelf life.

The dough is rolled into a rectangular shape.  The marzipan is rolled out and placed on top of the dough (cut to the same size).  It is then sprinkled with mixed fruit and nuts etc.  The bread is then rolled into the traditional Stollen shape and left to prove before it is baked and sprinkled with a generous amount of icing sugar. 

PREPARE SWEET DOUGH

Ingredients:

  • 250 grams warm milk
  • 15 grams live yeast
  • 500 grams sifted bread flour
  • 60 grams butter at room temperature
  • 40 grams castor sugar
  • 10 grams salt
  • 2 eggs

Method:

  • Work the yeast into the flour with your fingertips
  • Add the rest of the dry ingredients and make a well in the centre
  • Add the butter into the well and work into the dry ingredients
  • Add the eggs and milk into the centre of the well and work into the mix
  • Knead and bang away until the dough becomes silky smooth
  • Place the dough in a bowl, cover and leave in a warm place until it has doubled in size

PREPARE MARZIPAN

Search ‘how to make marzipan’ on my blog

PREPARE FRUIT AND NUT MIX

Combine the following ingredients in a bowl:

  • 2 tablespoons ground almonds
  • 2 tablespoons flaked almonds (feel free to include other nuts like cashews if you wish to)
  • 4 tablespoons orange peel (or according to taste)
  • 4 tablespoons currents
  • 1 teaspoon of ground cardamon (don’t over grind as the flavour will be too strong)
  • 1 teaspoon of fine orange and lemon rind
  • A drop of vanilla paste/extract

PREPARE STOLLEN

  • Pre-heat oven to 50 degrees Celsius (to prove your bread once you have prepared the stollen)
  • Prep the bread dough and roll into a rectangular shape (once it has doubled in size)
  • Roll the marzipan into a thin sheet and cut to same size as bread dough
  • Place the marzipan on top of the bread dough
  • Cover the marzipan with the fruit and nut mix
  • Roll the ends of the dough towards the centre of the dough, allowing for a gap (the same size as the roll on each side of it) in the centre or two thirds of the way across
  • Extend the one roll over the gap and place it directly on top of the other roll (use the rolling pin to create an indentation on the underlying roll first)
  • Press down on the outside edges of the dough (about 5 to 10 mm from the outer edge)
  • Place in the oven until the dough has expanded in size (around double in size – look out for a ‘puffiness’)
  • Remove carefully, place in a warm place and set oven to 180 degrees Celsius
  • When the oven is ready, spray the Stollen with water as well as the base of the oven
  • Place on a baking sheet on a baking tray in the centre of the oven
  • Bake until golden brown
  • Remove from the oven and brush with melted butter
  • Sprinkle liberally with icing sugar over the melted butter
  • Repeat – give the bread another coating of butter and sprinkle with more icing sugar

Wrap in transparent plastic (once cool) and seal with sticky tape before placing in another transparent bag (or whatever packaging you prefer)…  finish with ribbons and a home-made card for a personal Christmas gift that looks, smells and tastes a treat!

Advertisements

3 thoughts on “Stollen Bread

  1. I am amazed at so many slightly different variations in Stollen recipes. I really want to make some myself, but now, don’t know where to start!!

  2. Hi Moranna and thanks for your message!

    The first time we made Stollen in class, we mixed the fruit, nuts and spices INTO the sweet bread dough before shaping it. We added FINELY ground almonds to the mix instead of using marzipan.

    We were more ‘proper’ about it the second time and layered marzipan on top of the dough, after which we sprinkled on the fruit, nuts and spices (before we ‘rolled’ and shaped the bread).

    DELICIOUS either way 🙂 !

    Whatever the case, GO FOR IT, no matter what recipe you use… you’ll feel so good when your Stollen comes out of the oven (and it looks fantastic once you’ve brushed on the melted butter and dusted the bread with icing sugar).

    Would love to hear the outcome!

    Regards,
    Lana

    1. PS. I’ve just looked at Richard Bertinet’s book ‘Crust’ to compare recipes. He folds his filling (which includes cinnamin and rum) into his sweet dough. He later spreads creme d’amande on top of his rolled out sweet dough and then places small pieces of marzipan on top of that. One of the long sides of the stollen is then folded into the middle and the other side is folded on top of that. The edges are pressed down in order to seal the bread. He adds rum to his butter for the glaze.

      Richard writes that Stollen can be made up to a week before Christmas.

Comments are closed.