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Wednesday, 12 December 2007

Festive Stollen

I have spoken previously about my old pass-me-down recipes from an elderly friend regarding my Christmas Fruit Cake & Christmas Pudding recipes. Last night I was browsing through my very old cookbook that has yellowed with age, also the handwritten recipes I have stored inside, and I found a real gem of a recipe handwritten on a scrap of yellowed paper for Stollen too! I find these traditional recipes marvellous to re-create with a very nostalgic feel, and no better time than at Christmas too when you are thinking of family & friends past and present!

Dresdner in Germany is where the most famous Stollen originates, but I am sure this recipe still stands its muster. It has the flavours of dark rum, almond extract, mixed spice, cinnamon and mixed dried fruits, peel, glace cherries and good quality marzipan. Have I sold the idea enough yet for you to also bake this? Even better still, it will keep well wrapped and stored in an airtight container for two weeks to develop even more depth of flavour! I haven’t cut into my Stollen to show you it sliced due to storing this little treasure away for my family Christmas this year.
Festive Stollen

Makes 1 large loaf

Ingredients
275g (10 oz) mixed fruit - with mixed peel
4 tbsp dark rum
400g (14 oz) strong white bread flour
Pinch of salt
50g (2 oz) caster sugar
½ tsp mixed spice
½ tsp ground cinnamon
A few drops of almond extract
7g fast action dried yeast (1 sachet)
1 egg, beaten
140ml (5 fl oz) lukewarm whole milk
50g (2 oz) butter, melted
50g (2 oz) whole blanched almonds, chopped
50g (2 oz) glace cherries, washed dried and chopped into quarters
225g (8 oz) good quality marzipan
For The Topping
50g (2 oz) melted butter, for bushing
Icing sugar, for dusting

Method

You will need a baking tray lined with non-stick paper.

In a saucepan place the mixed fruit with mixed peel and the dark rum. Gently heat through take off the heat and cling film the top of the saucepan. Leave to one side to cool. *I do this the night before and leave the fruit to soak overnight*.

In a large mixing bowl, sieve the flour and salt together then add, sugar, mixed spice, cinnamon, yeast. Then stir in the mixed fruits and rum from the saucepan, glace cherries and almonds. Make a well in the middle of the mixture and pour in the butter, lukewarm milk, egg and almond extract, then mix in until all combined.

Lightly flour a work surface and take the dough out of the bowl and knead for 5 – 6 minutes. Place back into the bowl and cover with a damp tea towel and leave to prove in a warm place until doubled in size.

Turn out the dough and on a lightly floured surface knock back the dough kneading for about 3 – 4 minutes. With a rolling pin roll the dough gently into a 23 x 30cm (9 x 12in) oval. Roll the marzipan into a sausage shape to fit just the centre of the dough and place in the middle. Fold the dough from top edge away from you slightly more over the middle, then take the next edge nearest you at the bottom of the dough and fold over the top to just slightly over lap. Seal the sides and top with your hands pressing down and place onto a non-stick paper lined baking tray.

Cover over the loaf with a damp tea towel and leave in a warm place to rise until doubled in size.

Preheat oven to 190°C/fan 170°C/375°F/Gas mark 5.

Bake for 30 minutes or until the loaf is golden brown and sounds hollow when you tap the base with your hand. Cover the top with baking paper if becoming to brown before the end of baking time.

Bring out of the oven and brush over generously with melted butter and dust with icing sugar.

Leave to fully cool on a wire rack. Serve in slices or wrap in greaseproof paper or foil and store in an airtight container for up to 2 weeks.

12 comments:

Maria said...

WOW Rosie, this is definitely a traditional festive offering in Germany, i can't say i've ever tasted this, let alone made one but your Stollen is looking very tempting ;o)

Maria
x

Dhanggit said...

i tasted this one time when my sister-in-law brought some after her trip to germany... i just loved it!! i've completely forgotten about that experience...thanks for sharing this festive recipe :-)

Happy cook said...

Every year during the december month i buy a stollen, and when ieat them i tll to my hubby i would like to meak them myself, but i didn't had a recipie which i liked so thankyou rosie for this recipe i will print it and keep fornext year as this year i made a indian christmas cake and if imake this it might be too much.
I looks really delicious and i do agree about using good quality marsepain.

Jeena said...

Yummy Rosie I love stollen. Yours looks amazing. Great recipe. :)

Antonia said...

Ooh. This looks divine. Stollen is one of my favourite Christmas treats. I'll ear-mark this recipe!

Rosie said...

Thank you all for your very kind comments and also for calling by :)

I hope you will enjoy making this recipe as much as I did if you try it out :)

Rosie x

Happy Cook I haven't forgotten my Meme will hopefully get around to posting very soon :)

Cooking and the City said...

Rosie this looks great, better than I've seen in the shops here!

Happy cook said...

Rosie take you time to do them no hurry. As i know everybody is real busy in the festive period

Rosie said...

Hi cooking and the city many thanks you are so kind :) Great to *see* you again....

Happy cook, Just about to post my Meme lol

Rosie xx

Antonia said...

Hello Rosie,

I've just 're-discovered' this recipe of yours for Stollen and was thinking of trying it later this week. When you posted the recipe you hadn't yet cut into the lovely-looking loaf as you were saving it for Christmas. I just wondered if it was good and whether you have any particular tips?! Thank you so much, Rosie.

Antonia

Rosie said...

Hi Antonia, sorry for the delay in responding back to you due to family illness. I am sure I could have made two Stollen’s out of this recipe either gave one away as they do in Germany or freeze one. If freezing one _ I would recommend not to butter the top or dust with icing sugar until defrosted when required to eat.

It turned out beautiful if I say so myself and everyone enjoyed a slice or two.


Best wishes Rosie x

Antonia said...

Thank you so much Rosie - hope you are all now on road to recovery!