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DSC_0132 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.

Happy Christmas!

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

 

Method:

Combine 350g of the flour with the sugar, salt, spices, yeast, fruit and ground almond in a large mixing bowl.

DSC_0109 Whisk the milk and the remaining 25g of flour in a saucepan and bring just to the boil. The idea (I assume) is to make a thickish paste, like a roux essentially but without the butter.

DSC_0113 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.

DSC_0116 Leave for about 10mins, then lightly knead (I used a dough hook attachment on the food mixer for about 5mins) then return to the bowl, cover and leave for about 2hours.

DSC_0117 Knead the dough again and roll it out into an oval shape on a lightly floured work surface. It should measure about 20cm x 25cm.

DSC_0122 Roll the marzipan out to a 25cm log (the length of the dough in other words), lay it in the centre of the dough and fold the over it.

DSC_0123 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.

DSC_0125 Heat the oven to 200C/390F/Gas Mark 6, and bake for 30-35 minutes, before removing and leaving to cool.

DSC_0129 Once cool, brush generously with the melted butter and dredge with icing sugar. Wrap in wax/baking paper to store and it will keep for up to a week.