Following on from last year’s very yummy stollen bites, I thought I would make an actual Stollen. It wasn’t really much more effort than the no effort at all stollen bites (though I did make my own marzipan which must have added a good 10minutes of exertion) and the end result is quite impressive. I made this (along with the candied peel and nougat) for Mama BB who has never let me forget that last Christmas we brought only ‘two pieces of fudge and a couple of mince pies’ to the festivities.
I would probably add some nuts next time, maybe pistachios as in the bites recipe, and orange zest which I didn’t have so improvised with almond extract. Ditto the dried fruit for which I substituted raisins and currants. Not quite the same but lovely nonetheless.
Recipe from Dan Lepard Short and Sweet
Ingredients:375g white bread flour 75g caster sugar ¾ tsp fine sea salt 1tsp each of ground cardamom, nutmeg and cinnamon 50g ground almonds 2tsp fast action yeast 200g mixed dried fruit 150ml milk 125g unsalted butter 1 medium egg and 2 yolks 2tbs dark rum Finely grated zest of 1 lemon 250g marzipan, shop bought or make your own Melted butter and icing sugar to finish
Combine 350g of the flour with the sugar, salt, spices, yeast, fruit and ground almond in a large mixing bowl.
Spoon the mixture into (yet) another bowl (I used a jug, not sure this was actually an improvement, however) and use the pan to just melt the butter. Take the pan off the heat and allow the butter to cool a little (but not start to solidify) and then beat this into the milk/flour mixture along with the eggs, yolks, rum and lemon zest. Stir this into the flour mixture and bring to a very soft and sticky dough.
Press down around the bump of the marzipan to seal it in and lay on a baking sheet. Cover with a tea towel and leave to rise until it is about half its size again. I left it about an hour in a warm(ish) kitchen.