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Christmas stollen
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Try this irresistible classic German fruitcake for a new holiday tradition.
Ingredients:
  • 375g plain flour
  • 8.00 gm baking powder
  • 165g caster sugar
  • 90g almond meal
  • 1/2 tsp ground cardamom
  • 100g chilled unsalted butter, chopped, plus extra melted butter to brush
  • 125g cream cheese
  • 1 egg, plus 1 extra yolk
  • 125ml milk
  • 40.00 ml brandy
  • 2.20 gm vanilla extract
  • 1/2 tsp almond extract
  • 80g sultana
  • 82.50 ml candied mixed peel
  • 160g icing sugar
  • 40.00 ml chopped glace cherries
  • 20.00 ml silver cachous
Instructions:
  • In a food processor, briefly pulse together flour, baking powder, caster sugar, cornmeal, cardamom, and 1/2 teaspoon of salt. Add butter and cheese, pulse until sandy. Add egg, yolk, milk, brandy, vanilla, and almond extracts, process into a dough. Transfer dough to a floured surface. Sprinkle with sultanas and peel, knead until smooth. Cover in plastic wrap and chill for 15 minutes.
  • Preheat the oven to 180°C and line a baking tray. Roll out the dough on a floured surface into a 24cm x 36cm rectangle. Fold one third of the dough towards the center, then fold over again to form a 12cm x 36cm rectangle. Place on the tray, brush with melted butter, and bake for 45 minutes until golden and a skewer inserted in the center comes out clean. Cool on a rack.
  • Slowly combine icing sugar with 2-3 tablespoons of water until a smooth icing forms. Drizzle over the cooled stollen, then top with cherries and cachous for a beautiful finish.

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