Christmas Stollen

Sweet enriched dough, studded with dried fruits, frangipane and chewy chunks of marzipan.

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Marzipan is one of my absolute favourite christmas treats, and if i’m not careful, I usually end up eating it all straight out of the packet before I have time to bake anything!

 

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Stollen is not something I have ever attempted to bake before, but IΒ buy one from the shop every year, so I decided to have a go myself this year and I am so glad I did!

This tastes so much better than a shop bought stollen, mainly because it has much more filling, and the dough is amazingly soft and fluffy!

 

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I used a Richard Bertinet recipe from his ‘Crust’ cookbook which was surprisingly easy! There is a lot of waiting involved, and quite a few different components, but really once you have made the dough, its just shaping and proving until its ready to bake.

This recipe makes three very big loaves, so I have frozen one of them, to take home with me for christmas.

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I will be bringing this along to Fiesta Friday#99 this week, hosted by Angie and co-hosted by Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere. Happy Friday everyone! πŸ˜€

Variations: You could change the ingredients of the filling, for example adding some chocolate chips would probably be delicious!

Ingredients: Makes 3 Large loaves

The Dough:

  • 1kg strong white bread flour
  • 20g fresh yeast
  • 400g milk, body temperature
  • 200g butter
  • 50g caster sugar
  • 10g salt
  • 4 eggs

 

The Filling:

  • 180g sultanas
  • 100g glace cherries
  • 200g mixed peel
  • 60g toasted flaked almonds
  • 4 tbsp rum or brandy
  • 1tsp cinnamon
  • 400g marzipan
  • 1 batch of frangipane

 

The Frangipane:

  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 25g plain flour
  • 2 eggs

 

The Glaze:

  • 100g butter
  • 2 tbsp rum or brandy

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To Make:

Combine all the ingredients for the dough in a large bowl and mix to form a wet dough.

 

Turn out onto a clean work surface and knead for 10 minutes until smooth and elastic. Return to the bowl and leave to prove for 1 1/2 hours.

 

Meanwhile, mix all the ingredients except the marzipan and frangipane, and a bowl to make the dried fruit filling.

 

Once the dough has more than doubled in size, turn out onto a clean work surface and flatten out into a large rectangle.

 

Spoon over the dried fruit filing and spread to the edges on the dough. Fold a few times to incorporate the filling, then form into a ball and return to the bowl. Leave to prove for another half hour.

 

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Meanwhile make the frangipane by creaming together the butter and sugar until light and fluffy, then fold in the almonds, eggs and flour until the mixture forms a smooth paste. Set aside.

 

Turn out the dough onto a clean work surface and cut into three equal pieces.

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Roll out each piece of dough, smooth side down into a rectangle about 20 x 15cm. Spread with a few tbsp of frangipane, and scatter over a few handfulls of marzipan chunks.

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Fold one of the long sides over the filling, an then the other. fold in the ends, and then lay the loaf, seam side down on a greased baking tray. Repeat for the other two loaves.

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Leave to rest for 2 hours until doubled in size, and preheat the oven to 170C.

Bake in the preheated oven for 35-40 minutes until light golden brown and cooked all the way through.

Meanwhile melt the butter and rum together in a small pan to create the glaze.

Once removed from the oven, liberally coat in the glaze and dust with icing sugar.

Serve and enjoy!

 

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11 thoughts on “Christmas Stollen”

  1. Gorgeous stollen, and filled with marzipan AND fragipane (could it get better?)! I really appreciated the step-by-step photos–I think I’ll have to take a stab at this method! I am on my second stollen attempt this year and it has not gone well. I’ve finally realized what the issue is–the prunes I’ve been using are very soft and so when I incorporate the fruits into the dough, I’ve been absolutely decimating them into a prune paste. The way the fruits are incorporated in your stollen looks very gentle and should be able to preserve some of the prune-integrity!

    Liked by 1 person

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