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Recipes
| Stollen |
| Of the many different recipes for Stollen, this is my favourite, as it makes a lovely moist moderately heavy loaf – at its best warm from the oven. Makes a beautiful gift when cooled and wrapped in clear cellophane and tied with a lovely ribbon. One 1200 g loaf. |
| Ingredients |
180 g granulated sugar, divided 120 g and 60 g
½ lemon, thinly peeled rind only
120 g butter
1 large egg
40 g fresh yeast or 3 tsp dried instant yeast (bread machine yeast)
350 gm strong white bread flour
¼ tsp salt
50 g milk
40 g dried apricots, cut in thirds
30 g mixed candied peel
30 glacé cherries rinsed and dried, preferably naturally coloured
30 g flaked almonds
40 g currants
60 g sultanas
180 g marzipan (home made Thermomix marzipan is delicious; much better and more economical than commercial varieties!)
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| Method |
1. Weigh 120 g sugar into TM bowl, grind to icing sugar 30 seconds/Speed 10. Set aside for the glaze.
2. Weigh 60 g sugar into TM bowl, add the lemon peelings, grind 30 seconds/Speed 10.
3. Add all remaining ingredients except the fruit and nuts and marzipan. Knead 2 minutes/Dough Setting. Remove dough from bowl by turning bowl upside down and releasing blades. The blade unit will fall out, pulling most of the dough with it. Add fruit and nuts and knead in by hand. Shape into a round ball and place into a greased bowl, greasing all sides of the dough. Cover with a tea towel and leave to rise in a warm place until doubled in size. This may take 3 or 4 hours.
4. Punch the dough to release the air, knead by hand a few times until smooth and elastic. Roll or press it into an oblong shape about 8 x 10 inches (20 x 25 cm). Form the marzipan into a sausage shape and place it on the dough. Fold the dough over the marzipan and place the loaf, seam side down, on a baking sheet lined with Bake O Glide. Cover with a tea towel and leave to rise until doubled in size. This will probably take 2 to 4 hours.
5. Bake 35 to 40 minutes at 375 °F/ 190°C/ gas mark 5. Aga Baking Oven: Bake 40 – 45 minutes on shelf on bottom runners. Aga Roasting Oven: Bake 20 – 25 minutes on the shelf sitting on the floor of the oven, with the cold plain shelf on the second set of runners from the top. Loaf should sound hollow when tapped on the bottom. Allow to cool about 5 minutes on the baking sheet, then place on a rack to finish cooling.
6. Mix reserved icing sugar and the juice of the ½ lemon together and drizzle over the loaf.
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| Janie's Tip: | Tip: This loaf is at its best when eaten whilst still warm, and is also excellent toasted the next morning if anything is left! Note to Aga owners: To toast slices of this loaf, do not use the toast bat as the marzipan will drip through and burn on the boiling plate. Rather, place a piece of Bake O Glide on the simmering plate and toast the Stollen more slowly directly on it.
Tip: This loaf freezes beautifully. When defrosted, warm through for a few minutes in the oven before serving if you wish.
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