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Sour cherry stollen
Sour cherry stollen
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Total Time:
1 hour 35 minutes
German treat with rich, sweet marzipan center.
Ingredients:
  • 200 g dried sour cherries
  • 3 tablespoons kirsch
  • 100 g unsalted butter
  • 500 g plain flour plus extra for dusting
  • 225 ml milk
  • 2 sachets dried yeast
  • 50 g caster sugar
  • 1 large free-range egg
  • 150 g mixed peel
  • 50 g whole almonds
  • 300 g marzipan or almond paste
  • 100 g icing sugar
  • 1 clementine
Instructions:
  • Ahead of time, soak the cherries in kirsch. Melt the butter and sift the flour into a bowl. Warm the milk till lukewarm, then mix in the yeast, sugar, and a pinch of sea salt. Let it sit for 5 minutes, then add the melted butter and beaten egg. Combine with flour until smooth and shiny. Transfer onto a floured surface and create a hollow in the middle. Before adding, drain any excess kirsch from the cherries. Mix in the mixed peel, almonds, and cinnamon. Knead until elastic and not sticky, around 5 minutes. Return the dough to a floured bowl, cover, and let it rise for 1 to 2 hours. Roll out the dough into a 36cm x 26cm rectangle, place marzipan in the middle, fold over, and let it rise until doubled. Preheat oven to 190ºC/gas 5. Bake the stollen for 45 minutes until golden. Cool on a wire rack. Mix icing sugar, clementine zest, and juice to make icing. Drizzle over the stollen before serving.

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