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Stollen
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Total Time:
1 hour 20 minutes
1 hour 20 minutes
Delicious German fruit bread enjoyed during Dresden's Stollenfest parade.
Ingredients:
- 25 g sugar
- 40 g candied peel
- 50 g glacé cherries
- 1 orange
- 100 g raisins, sultanas and currants
- 25 g dried cranberries
- 2 tablespoons brandy or dried rum
- 3-4 cardamom pods
- 7 g dried active yeast (see tip)
- 125 ml whole milk plus a little extra
- 275 g strong white bread flour plus extra for dusting
- ½ teaspoon mixed spice
- 50 g unsalted butter (at room temperature)
- 1 medium free-range egg
- 1 teaspoon vanilla extract
- 25 g almonds
- 25 g shelled pistachios
- 225 g marzipan
- olive oil or vegetable oil, for greasing
- icing sugar for dusting
Instructions:
- - Finely chop the candied peel and quarter the glacé cherries. Finely grate the orange zest. Combine the dried fruit and orange zest in a bowl. Heat the orange juice and brandy or rum in a pan until just below boiling, then pour over the dried fruit. Let it sit for 1 to 2 hours to plump up. - Grind the cardamom pods into a powder. Combine the yeast and sugar in a mixer bowl. Warm the milk in a pan, then whisk into the yeast mixture. Let it sit for 5 to 10 minutes until foamy. Mix in the flour, spices, salt, butter, egg, and vanilla. Knead for 5 minutes until smooth. Let the dough rise for 1 hour. - Mix in the soaked fruits, nuts, then shape the dough around marzipan. Let it rise for 45 minutes. Bake at 180ºC/gas 4 for 30 minutes. Cool, then dust with icing sugar before serving.