Christmas Cake? Don’t forget the Stollen Recipe!!!!
Stollen is a fruit bread/cake, delicious and moorish and something a bit different to have on christmas. I’ve been making it now for quite a few years and it’s one of the christmas treats I look forward to each year.
During the festive season Stollen was traditionally given as gifts and quite often had to travel for weeks to reach its destination. The fruit means life and the white enclosing sugarcrust represents the linen cloth.
The ingredients in the stollen should be of the best quality.
This recipe makes two Stollen ‘loaves’.
The Fruit Mix
110 grams Arancini (or any candied orange peel)
110 grams Citron candied (or candied lemon peel)
260 grams Sultanas
35 grams Roasted Hazelnuts, ground
25 grams Glace or Sugared Ginger
180 grams Bakers (or Bread) Flour
30 grams Yeast Powdered (or fresh)
170 grams Warm Water
1 Teaspoon Sugar (any type will do)
40 grams Bakers Flour for dusting on top
320 grams Bakers Flour
280 grams Clarified Butter (Ghee) or unsalted butter.
(If the Stollen is being made well in advance then do use clarified as it does not dry out the Stollen as whole butter has a tendency to do.)
1/2 Egg yolk (sorry about that but do your best!!)
50 grams Sugar (any sort will do)
10 grams Sorbex (Sorbitol USP) a simple sugar. *See note below.
6 drops Lemon Essence (I have used lemon juice on occasion)
2 teaspoon Vanilla Extract
1 teaspoon Cinnamon ground
1/2 teaspoon Cardamon ground
10 ml Rum
100 grams Milk powder (if you dont have, just substitute milk for the water above.)
200 grams Marzipan
100 grams Candied fruit (traditionally Arancini)
1 & 1/2 Egg yolks
Marzipan will become bitter when cooked if not combined with other ingredients.
100 grams Clarified Butter
Dredge Vanilla Caster Sugar (or plain sugar)
- Wash sultanas thoroughly.
- Dice candied fruits
- Combine all fruit mix items together.
- Combine the fermentation dough items together except for the 40g Bakers Flour which you dust on top. This feeds the dough and acts as a blanket!)
- Cover with a cloth and leave to prove for 30 mins in a warm place.
- Mix the butter and flour together. Don’t overwork.
- Combine the fermentation dough, dough and remaining ingredients.
- Add the fruit mix and combine. Do this by hand or the fruit will break up.
- Keep in a warm place to prove for an hour.
- Divide dough in half and roll out as per photo.
- Roll the marzipan into two ‘sausage’ lengths.
- Place on dough.
- Fold/Roll dough into traditional shape (See photo.)
- Place on a baking tray that has been lined with 10 layers of newspaper and a layer of baking parchment. This stops the bottom from getting too dark.
- Cook at 170 Celsius for 40 -45 mins.
- When cool, brush with clarified (or not!) butter and dredge with lots of vanilla caster sugar.
- Before serving dust heavily with sugar.
Sorbex – This acts as a simple preserver to stop moulds if your keeping the Stollen for any length of time. If you can’t get hold of it use glycerine instead (available from most supermarkets in the baking section or from the chemist). Honey can be a substitute.