A stollen at Christmas was a tradition for my mum. She made one every christmas. So this year, for the first time I decided to uphold that tradition and make one for our home over christmas. Actually I got slightly over excited and made 4. In 2 days.
I use a basic recipe I found on the web and adapted it to make it taste like mums.
To make the yeast sponge
1/4 cup of warm water
3/4 cup of warm milk
tsp of honey (or maple syrup if that’s all you have in the pantry)
About a tbsp of yeast (I use a basic dried yeast)
Combine the water and yeast, then add the milk, honey and flour. Combine and leave to bubble and rise for about 30 mins (can be longer)
A cup of raisons/candid fruit mix – this is personal, I prefer slightly less raison/fruit in mine, you can add up to a cup of each if you prefer a fruit filled Stollen. I soak mine in a little orange juice but you can use rum or brandy if you want.
1/2 cup of chopped almonds – toasted (optional) It tastes more like mums without, but I like it with!
tsp of mixed christmas spices
1/3 cup of honey
tsp of salt
tsp of spices
1 large egg
1/2 cup of melted butter
I mix all the wet ingredients together, and add to the yeast sponge. Then combine in 2-3 cups of flour, adding about 1/4 of a cup at a time, mixing well until the dough binds together – turn out onto a floured surface and knead until elastic and smooth. Then grease bowl and pop in, cover and leave to rise for between 45 mins or whenever you remember to go back and shape it.
Spices to sprinkle on
Marzipan – I think mine was a 300g block that did 2 smaller loaves.
To shape turn out onto a greased surface and flatten out into a sort of oval, or 2 oval if your making 2 small loaves. Sprinkle with spices and granulated sugar (you can omit the sugar if your popping marzipan in the middle) I rolled out my marzipan so its the same length as the dough, put it along once side and roll up the dough around the marzipan sausage. I then slightly flatten the long sausage of dough (with its marzipan centre) and fold it back on itself.
Leave to rise for, well, until is double in size or until you once again forget it, and then remember it.
Bake at 190 degrees for about 25 mins
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