This beautiful bread is traditionally made at Christmas and it’s origins began in Dresden.
The original recipe seen in the recipes used more fat and was loaded with calories.
To make it easier and more user friendly, I have used the recipe from Paul Hollywood. Less fat, less calories but definitely not less taste.
This stollen is a great reminder of our years in Germany and many Christmases enjoying this wonderful bread. Make it, you will be so glad you did 😉
I doubled the recipe as I made 2 👍👍
500g plain flour
Pinch ground cloves
Pinch ground nutmeg
10g dried yeast
10g fine salt
150g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
1 tsp almond essence
250ml whole milk
55g slivered almonds,
125g mixed peel, finely chopped
25g butter melted
Icing sugar, lots!
This can be mixed in a large bowl, and is traditionally made with your hands not a mixer, this makes a lighter dough, up to you guys though, use a mixer if you like.
I like to do it with no bowl, on a clean work surface, just like making pasta.
In a bowl add the flour and caster sugar. Add the dried yeast on one side and the salt on the opposite side, do not put them together. Add the cloves and nutmeg.
In another bowl mix the dried fruit, mixed peel and almonds together with the vanilla and almond essence.
Tip onto a clean surface and form a deep well in the centre. Add the butter and start to mix into the flour from the centre out. Keep the high edges and add the milk. Continue to mix taking care not to lose the milk through the flour.
Once the dough starts to come together, knead it to a ball shape, then flatten and add all the dried fruit and nuts and mixed peel. This is a messy step but keep kneading until all the fruit is incorporated into the dough, it will be nice and elastic, try not to add more flour if you can help it.
Place the dough into a clean bowl, cover with a trowel and leave to rise for 1 1/2 hours until double in size.
This will not rise the same size as regular bread so just check it has doubled.
Tip onto a lightly floured work surface and press into a rectangular shape , roll out slightly to ensure you can fold over approx 45cm × 35cm.
Use your hands and roll the marzipan into a tube so that it fits lengthways into the central of the stollen
Carefully fold the dough over the marzipan lengthways ensuring that you leave the traditional lip on the other side, this is what identifies it as stollen.
Use the edge of your hand and place an indent right alongside the marzipan (as per photo) this is important for the overall look and sealing the marzipan in.
Place onto a baking tray lined with wax paper and leave to rise for another hour.
Bake in a preheated oven at 190°C for 1 hour until golden brown.
Remove from the oven and cool for a few minutes (5)
then brush generously all of the top and sides with the melted butter.
Take the icing sugar and add a deep layer all over the warm stollen. Press the icing sugar in with your hands, use more than you think you need.
Leave for 15 minutes and the icing sugar will go yellowish with the heat.
Apply another deep layer, more than you think you need as this bread should be bright white and full of sugar, don’t skip this step.
Once cool, wrap in cling film carefully and tight so the sugar isn’t lost or moved, then foil. It must be completely cold for this step.
Stollen should not be refrigerated and gets better with age. It will keep if well wrapped for several months ( if you live in Queensland it will succumb to the heat quicker, but it won’t last very long without being eaten)