Traditional German Stollen
Try this Traditional German Stollen recipe, or contribute your own. "Milk" and "Butter" are two of the tags cooks chose for Traditional German Stollen.
Yield: 8 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
favorite of 13 people 7 people want to try
|25 gWaitrose Whole Glace Cherries|
|25 gButter; melted|
|225 gWaitrose Strong White Flour|
|150 gWaitrose Mixed Fruit|
|1 smallEgg; beaten|
|25 gFlaked almonds|
|100 gWaitrose White Marzipan|
|2 1/2 mlsalt|
|100 mlmilk; Warm|
|50 gIcing sugar; sifted|
|10 mlHovis Fast Action Dried yeast|
Traditional German Stollen Preparation
Sift the flour, salt and spice into a bowl and rub in the butter. Stir in the sugar, dried fruit, cherries, almonds and yeast. Make a well in the centre and add the egg and milk to make a soft dough. Turn on to a floured surface and knead for 5-6 minutes. Cover with oiled clingfilm and leave for 20 minutes. Knock back the dough and lightly knead on a floured surface for 2-3 minutes. Roll out into a flat oval shape 23cm x 18cm (9" x 7"), then roll out the marzipan to a strip 18cm x 5cm (7" x 2") and place in the centre of the dough. Fold the sides over the marzipan so that they just overlap, and seal well. Place seam-side down on a greased baking tray, cover with oiled clingfilm and leave to rise in a warm place for approximately 1 hour or until doubled in size. Bake in a preheated oven at 180?C, 350F, gas mark 4, for 40 minutes or until it sounds hollow when tapped on the base (cover with foil if it is browning too quickly). Brush the warm stollen with melted butter and dust with icing sugar. Cool on a wire rack, then wrap in foil, freeze or keep in a cool place for up to 4 weeks. NOTES : This fruit-filled loaf has an almond paste centre. Enjoy it sliced with morning coffee.
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