> Christmas Recipes


Stollen Recipe

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Updated 11/08/2011


stollen bread

A traditional Christmas fruit bread from Germany, Stollen tastes delicious and really encapsulates all the tastes of Christmas. It is spicy, sweet and comforting. Stollen in fact started as a pastry in the 1420s but over the years become a bread which is now enjoyed all over the world. When making Stollen be aware that is is quite a dense bread and doesn't tend to rise as much as other breads.


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Ingredients

  • 1 sachet 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)


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 ounces of 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.

Prep Time: 180 minutes

Cook Time: 45 minutes

Yield: 1 loaf