Stollen

Stollen

Makes 4 stollen each about 800 grams
Soak fuit1 d
Course: Dessert
Cuisine: Germany
Keyword: Cake, Stollen
Servings: 4 800 g
Author: Simone

Ingredients

Pre-soaked

  • 800 g Raisins
  • 250 g Slivered or ground almonds
  • 100 g Candied peel
  • 250 ml Rum 80 proof

Pre dough

  • 10 g Dry yeast 5 g instant or 20 g fresh
  • 250 ml Warm milk
  • 1 tsp Sugar
  • Leave this for 10-15 minutes until the yeast has formed a beige sludge on the top.
  • Mix in
  • 200 g Flour

Main dough

  • 800 g Flour
  • 150 g Sugar
  • 250 g Butter
  • 100 g Lard
  • 20 g Salt
  • 1 Lemon Grated zest only

Instructions

  • Pre-soak fruits and almonds for 12-24 hours
  • When you are ready to bake, make a pre pre-dough a big bowl, whisk together the first set of ingredients.
  • Leave this for 10-15 minutes until the yeast has formed a beige sludge on the top.
  • Mix in the 200 g flour.  Cover and leave for 1 hour until it has puffed up considerably.
  • Add the rest of the flour, sugar, fat and salt.
  • Knead well for 10 minutes and let rest for 30 minutes.
  • Pull it out of the bowl and and in the soaked fruit and nut mix by squishing, folding, kneading, pleading and “chopping” it in gently with a dough scraper and let rest for one hour.
  •  Divide into four pieces and pat each piece into a square about 2 cm thick.  At this point, if you are adding marzipan, shape it into a sausage and lay it down the middle of each square.  Fold the right-hand edge of the dough square into the middle (and over the marzipan if you have added it) and then fold the left-hand edge all the way over the dough to the right-hand edge.  Like folding a piece of A4 paper (81/2 by 11″) for an envelope.  Let the loaves rest while you heat the oven to 250 C.  Put in stolen and reduce heat to 180.  Bake for 50 minutes.
  • Remove from oven and place carefully on a cooling rack. Brush with 125 g melted butter.  Sprinkle a spoon of vanilla sugar over each one (make this at least a week in advance by putting a vanilla pod in a container full of sugar) and dust liberally with icing sugar.  Dribble on 125 g more butter and let cool.  Sprinkle again with icing sugar.
  • Wrap well in greaseproof paper and then aluminium foil.  Store in a cool dry place for at least 6 weeks before eating it.

1.  Soak for 12-24 hours:

800 g raisins
250 g slivered or ground almonds
100 g candied peel
250 ml rum (80 proof)

Learn to make stollen learn to make german christmas cake
Soak the fruit and almonds in the rum

2.  When you are ready to bake, make a pre dough:

In a big bowl, whisk together:

10 g dry yeast (5 g instant or 20 g fresh)
250 ml warm milk
1 tsp sugar

Leave this for 10-15 minutes until the yeast has formed a beige sludge on the top.

Mix in:

200 g flour.  Cover and leave for 1 hour until it has puffed up considerably.

3. Add:

800 g flour
150 g sugar
250 g butter
100 g lard
20 g salt
Grated zest of one lemon

Knead well for 10 minutes and let rest for 30 minutes.

4.  Pull it out of the bowl and and add in the soaked fruit and nut mix by squishing, folding, kneading, pleading and “chopping” it in gently with a dough scraper and let rest for one hour.

Easy recipe for stollen easy recipe for german christmas cake
Incorporate the soaked fruit and nuts into the dough

5.  Divide into four pieces and pat each piece into a square about 2 cm thick.  At this point, if you are adding marzipan, shape it into a sausage and lay it down the middle of each squares.  Fold the right hand edge of the dough square into the middle (and over the marzipan if you have added it) and then fold the left hand edge all the way over the dough to the right hand edge.  Like folding a piece of A4 paper (81/2 by 11″) for an envelope.  Let the loaves rest while you heat the oven to 250 C.  Put in stolen and reduce heat to 180.  Bake for 50 minutes.

Learn to bake stollen
Shaping stollen – like folding paper for an envelope

Remove from oven and place carefully on a cooling rack. Brush with 125 g melted butter.  Sprinkle a spoon of vanilla sugar over each one (make this at least a week in advance by putting a vanilla pod in a container full of sugar) and dust liberally with icing sugar.  Dribble on 125 g more butter and let cool.  Sprinkle again with icing sugar.

Stollen with icing sugar 2
Stollen with icing sugar 2

Wrap well in greaseproof paper and then aluminium foil.  Store in a cool dry place for at least 6 weeks before eating it.

How to store stollen
How to store stollen