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Cherry and pistachio stollen
Cherry and pistachio stollen
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Prep Time:
285 minutes
Cook Time:
20 minutes
Total Time:
305 minutes
German Christmas bread with fruit and nuts.
Ingredients:
  • 100g red glace cherries, halved (see note)
  • 95g mixed peel
  • 75g pistachio
  • 60ml liqueur
  • 2 tsp (1 sachet/7g) dried yeast
  • 125ml milk
  • 70g caster sugar
  • 125g butter
  • 1/2 tsp finely grated orange rind
  • 1/2 tsp ground cardamom
  • 450g plain flour
  • 40g butter, melted
  • 2.50 gm ground cinnamon
  • 150g icing sugar mixture
  • 20.60 gm milk
Instructions:
  • In a medium bowl, mix cherries, mixed peel, pistachios, and orange liqueur together. Let it sit for 1 hour to develop flavors.
  • In a small bowl, mix together the yeast, milk, and 2 teaspoons of caster sugar. Let it sit for 5 minutes until it becomes foamy.
  • In a medium bowl, use an electric mixer to cream the butter and remaining sugar until pale and creamy. Add the egg and mix until just combined. Stir in the cardamom and orange rind. Combine the yeast mixture and flour, then incorporate into the mixture. Transfer to a lightly floured surface and knead gently for 5 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for 1 1/2 - 2 hours until doubled in size.
  • - Preheat your oven to 180°C. - Punch down the dough gently. - Grease 10 mini loaf pans (1/2 cup/125ml capacity). - Roll out the dough into a 40 x 50cm rectangle. - Brush with melted butter and sprinkle with cinnamon. - Spread the cherry mixture over the dough. - Roll the dough from the long side to seal the filling inside. - Use a sharp knife to cut into 5cm-wide pieces. - Place the pieces in the prepared loaf pans. - Cover loosely with plastic wrap and let it rise for 20 minutes. - Bake in the preheated oven until golden and the loaves sound hollow when tapped. - Cool the loaves on a wire rack.
  • In a small bowl, mix the icing sugar and milk until smooth. Drizzle over the loaves and let it set.

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