Stollen is a German holiday bread, usually seen around Christmas. It’s rather dense and served coated in icing sugar. I’ve made this for my partner’s parents, who I happen to know are rather partial to marzipan. The ingredients list is rather long, but much of it is just spice and fruit, so please don’t be put off by this. It’s very similar to hot-crossed buns, really, but with a blob of Marzipan.
This recipe doesrequire a lot of time for rising and resting, so a morning start is probably best! But while it’s resting, there’s plenty of other baking and things to do! So it works out well, really. The time needed total is about (not including you soaking the fruit overnight) – mixingtotal = 25-30 minutes & restingtotal = 3 hours, 25 minutes & baking total = 50 minutes.
1 + 1/3 cups of mixed fruit
1/3 mixed peel
½ cup flaked almonds
40mL brandy or sherry
2 TB hot water
¼ cup caster sugar
2 tsp yeast
½ cup warm mylk
2 ¼ cup flour
1 tsp lemon zest
1 tsp orange zest
2 TB flaxmeal
60g Nuttelex, melted
- Soak the fruit, peel and nuts in the alcohol overnight.
- The next day: in small bowl, soak the warm water, yeast and a pinch of sugar. When foamy, add in the mylk and 1 cup of flour. Cover with plastic-wrap and allow to sit for 30 minutes somewhere warm.
- After that time, stir in the zest, flax, melted butter, fruits and the flour. Knead for 10 minutes. Cover again with some plastic and leave to rise for 2 hours.
- You’ll then need to roll out the dough into an oval shape, roughly 30 cm in length. Grab your marzipan and roll it into a long sausage, also approximately 30cm in length. Place the sausage in the centre of the oval dough.
- Fold the dough into the centre, pressing it closer with your fingers. It should look like this:
7. Preheat the oven to 180°C and bake for 50 minutes. Allow to cool on a wire rack. Slice as you would regular bread.