Christmas Recipes > Stollen
1 sachet easy yeast (follow instructions on packet)
3oz caster sugar
2 tablespoons rum
a few drops almond essence
14oz plain flour
1 egg, beaten
5oz unsalted butter
2oz raisins
2oz glace cherries, washed dried and chopped
2oz cut mixed peel
1 1/2oz flaked almonds
sifted icing sugar to decorate
(see measure conversions for more information)
- Add liquid according to instructions on yeast packet.
- Add the egg, rum, almond essence, fruit and flaked almonds.
- Add 3oz of the butter cut into small cubes.
- Mix to a dough, adding more flour as required.
- Knead for 10 minutes or until the dough becomes light and elastic.
- Set to rise in a warm place until doubled in size.
- Knock back the dough and knead until smooth.
- Roll out into an oblong 12 inches by 8 inches.
- Melt the remaining 2 oz butter.
- Brush the dough with some of the melted butter, leaving enough to glaze the top later.
- Sprinkle with the caster sugar.
- Fold one long side of the dough into the centre of the oblong.
- Fold the other long side over so that it overlaps well the other long side.
- Press down to make the fold tight. It is important to do this so that the Stollen retains its shape when it rises.
- Shape both ends making then slightly pointed.
- Brush with the rest of the melted butter.
- Put on a greased baking tin.
- Leave in a warm place until doubled in size.
- Bake at 190 degrees C. for 45 minutes or until lightly browned.
- Cool on a wire rack.
- Shake a generous amount of icing sugar over the stollen.
- Cut and serve.
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Comment Script
How to make Stollen:
A traditional Christmas fruit bread from Germany.
Ingredients
3oz caster sugar
2 tablespoons rum
a few drops almond essence
14oz plain flour
1 egg, beaten
5oz unsalted butter
2oz raisins
2oz glace cherries, washed dried and chopped
2oz cut mixed peel
1 1/2oz flaked almonds
sifted icing sugar to decorate
(see measure conversions for more information)
Method
- Mix the yeast with the flour in a large basin.- Add liquid according to instructions on yeast packet.
- Add the egg, rum, almond essence, fruit and flaked almonds.
- Add 3oz of the butter cut into small cubes.
- Mix to a dough, adding more flour as required.
- Knead for 10 minutes or until the dough becomes light and elastic.
- Set to rise in a warm place until doubled in size.
- Knock back the dough and knead until smooth.
- Roll out into an oblong 12 inches by 8 inches.
- Melt the remaining 2 oz butter.
- Brush the dough with some of the melted butter, leaving enough to glaze the top later.
- Sprinkle with the caster sugar.
- Fold one long side of the dough into the centre of the oblong.
- Fold the other long side over so that it overlaps well the other long side.
- Press down to make the fold tight. It is important to do this so that the Stollen retains its shape when it rises.
- Shape both ends making then slightly pointed.
- Brush with the rest of the melted butter.
- Put on a greased baking tin.
- Leave in a warm place until doubled in size.
- Bake at 190 degrees C. for 45 minutes or until lightly browned.
- Cool on a wire rack.
- Shake a generous amount of icing sugar over the stollen.
- Cut and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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