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Monday, 28 December 2009

Fresh from the oven - German Stollen

The challenge this month at Fresh from the Oven was set by Jules , here is what she says:

"As this is the December challenge I thought we should try baking something festive. It's tradition in our house to bake a stollen for Christmas and this year is no exception. The shape of stollen is meant to represent Jesus swaddled in a blanket."

Well I love Stollen so thought I would have a go at this, I'd not managed to do the last two challenges and I was delighted when I also noticed in another book that you could freeze Stollen.
The recipe made two large loaves and was very easy to make, I mixed it in my bread machine on the dough setting then baked in the oven in the traditional way.

What I really liked about it was that it is not too sweet in the way bought Stollen can be, it is more like a semi-sweet fruit bread. It was delicious as it is but my favourite way to eat it is toasted with butter or apricot preserve. We have been eating it for breakfast over Christmas and everyone who tried it was very complimentary.




Stollen
based on a Simon Rimmer recipe

100ml/3½fl oz warm milk
6g (1 sachet) fast action yeast or 2 tsp dried yeast or 20g fresh yeast
pinch salt
1 tsp caster sugar
225g/8oz plain flour, plus extra for dusting
1 tsp ground mixed spice
200g/7oz mixed dried fruit (including glacé cherries)
25g/1oz flaked almonds
50g/2oz unsalted butter
1 free-range egg, beaten
250g/9oz marzipan

To finish
rum
25g/1oz butter, melted
50g/2oz icing sugar
Method

1. Place the milk and yeast into a bowl and mix well. Leave to sit for 5-6 minutes.

2. Meanwhile, sift the salt, sugar, flour and mixed spice into a large bowl. Add the dried fruit, almonds and butter and mix well then stir in the yeasty milk and mix well.

3. Add the egg and stir to form a dough. Knead the dough for 5-6 minutes, then cover and leave to prove for 20 minutes. Uncover the dough and turn out onto a clean, floured work surface. Knock the dough back to reduce the volume, then knead the dough for 3-4 minutes.

4. Push the dough out by hand into a flat oval shape about 23cm x 18cm/9in x 7in. Roll the marzipan into a sausage shape about 6cm/2in shorter than the dough. Place the marzipan into the centre of the dough, then fold over the sides of the dough to seal in the marzipan. Then fold in the ends of the dough to contain the marzipan and help give the dough shape. Place the stollen seal-side down onto a greased baking tray. Cover and place somewhere warm to prove for one hour.

5. Preheat the oven to 180C/365F/Gas 4. Place the stollen on the baking tray into the oven to bake for 40 minutes, or until golden-brown and cooked through.

6. To finish, remove the stollen from the oven, brush with the rum then melted butter and dust liberally with icing sugar immediately. Allow the stollen to cool, then serve in slices.

Labels: , , ,

11 Comments:

At 28 December 2009 at 10:17 , Anonymous Wendy said...

Oh, I've never, ever made Stollen... I have no idea why, but you have just persuaded me to try! That looks beautiful!

 
At 28 December 2009 at 10:23 , Anonymous Caroline said...

Thats looks delish Janice! I love Stollen - save me a piece will you?!

 
At 28 December 2009 at 10:51 , Blogger Sharon said...

Ooh yum! that looks delicious!

 
At 28 December 2009 at 12:37 , Blogger Angelnorth said...

Mmmm, looks lovely!

 
At 28 December 2009 at 16:30 , Blogger Chele said...

Your Stollen turned out really well - I love it when its all covered in icing sugar, looks just like fresh fallen snow!

Did you make your own marzipan?

 
At 28 December 2009 at 17:41 , Blogger Janice said...

thanks for the comments. No I didn't make the marzipan, it is Anton Berg marzipan and very nice too.

 
At 28 December 2009 at 18:18 , Blogger Claire said...

Glad you enjoyed the challenge. Yours looks great

 
At 28 December 2009 at 22:48 , Blogger Miriam said...

Homemade stollen, yum!!!!

 
At 28 December 2009 at 22:51 , Blogger Hazel said...

Oh it looks deliciously yummy x

 
At 29 December 2009 at 10:01 , Blogger Scrappy~Sarah said...

looks really yummy :) I love marzipan....probably why I make a Christmas Cake lol

 
At 29 December 2009 at 12:07 , OpenID thebutcherthebaker said...

Glad you enjoyed the recipe, your stollen looks delicious. Thank you for taking part in this months FFTO challenge.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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