Traditional german stollen

Yield: 8 servings

Measure Ingredient
225 grams Waitrose Strong White Flour; (8oz)
2½ millilitre Each of salt and mixed spice; ( 1/2tsp)
50 grams Butter; (1 3/4oz)
5 millilitres Sugar; (1tsp)
150 grams Waitrose Mixed Fruit; (5 1/2oz)
25 grams Waitrose Whole Glac‚ Cherries; (1oz)
25 grams Flaked almonds; (1oz)
10 millilitres Hovis Fast Action Dried Yeast; (2tsp)
1 \N Egg; (small), beaten
100 millilitres Warm milk; (3 1/2fl oz)
100 grams Waitrose White Marzipan; (3 1/2oz)
25 grams Butter; melted (1oz)
50 grams Icing sugar; sifted (2oz)


Sift the flour, salt and spice into a bowl and rub in the butter. Stir in the sugar, dried fruit, cherries, almonds and yeast. Make a well in the centre and add the egg and milk to make a soft dough.

Turn on to a floured surface and knead for 5-6 minutes. Cover with oiled clingfilm and leave for 20 minutes.

Knock back the dough and lightly knead on a floured surface for 2-3 minutes. Roll out into a flat oval shape 23cm x 18cm (9" x 7"), then roll out the marzipan to a strip 18cm x 5cm (7" x 2") and place in the centre of the dough. Fold the sides over the marzipan so that they just overlap, and seal well.

Place seam-side down on a greased baking tray, cover with oiled clingfilm and leave to rise in a warm place for approximately 1 hour or until doubled in size.

Bake in a preheated oven at 180øC, 350øF, gas mark 4, for 40 minutes or until it sounds hollow when tapped on the base (cover with foil if it is browning too quickly).

Brush the warm stollen with melted butter and dust with icing sugar. Cool on a wire rack, then wrap in foil, freeze or keep in a cool place for up to 4 weeks.

Converted by MC_Buster.

NOTES : This fruit-filled loaf has an almond paste centre. Enjoy it sliced with morning coffee.

Converted by MM_Buster v2.0l.

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