Stollen is one of my favourite Christmas cakes, which I like to bake during Christmas time, and I have been sharing various Stollen recipes with you during previous Christmas Calendars: German Christmas cake -Stollen, Christstollen, Stollen with marzipan and cranberries & Stollen with fromage frais.
This recipe is from the Christmas Afternoon Tea Course.
Stollen: - 4 pieces
- 500 g strong wheat flour
- 10 g fresh yeast
- 25 g sugar
- 250 ml milk
- 100 g butter - melted and cooled
- 2 large eggs (110 g egg)
- 90 g sultanas
- 50 g glacé cheeries
- 100 mixed peels - roughly chopped
- 40 g roasted almond flakes
- 2 tablespoons rum
- ½ teaspoon ground cinnamon
- 125 g marzipan - cut into small pieces
- Creme d´amande:
- 75 g butter - at room temperature
- 75 g sugar
- 75 ground almonds
- 20 g wheat flour
- 1 medium egg - beaten
- 4 tablespoon dark rum or brandy
- 50 g butter
- 1 tablespoon rum
- icing sugar for dusting
- Add the wheat flour in a mixing bowl and crumble the fresh yeast into the dough. Afterwards add in the sugar.
- Add in the liquid part in form of milk, melted butter and eggs, using a spoon to combine.
- When the dough comes together, knead the dough together by hand for 10 minutes.
- Put the dough back into the mixng bowl, and let the dough rest at room temperature for 1-1½ hour.
- Put all the filling ingredients together in another mixing bowl except the marzipan.
- Flatten the dough with your fingers into a rough square shape. Pour the filling on top of the dough.
- Fold the dough in thirds, make a square turn, flatten the dough, before folding in thirds again. Place the dough into the mixing bowl for ½ hour raising.
- Meanwhile make the creme d´amande by beating the soft butter in a mixing bowl. Gradually add in the lest ingredients little by little to make a good emulsion.
- Cool down the creme d´amande in the refrigerator for 15 minutes.
- Cut the dough into 4 equal pieces, place each piece smooth-side down on the counter top. Flatten the dough into rectangles (20 x 15 cm). Place 3 teaspoons creme d´amande on top of the dough, psreading it leaving a 2 cm border. Scatter the marzipan pieces on top.
- Fold one side of the dough over the creme d´amande filling, then fold the other dough over, so the dough is overlapping. Press down all around the edges to seal in the filling. Roll the dough into baguette shapes.
- Place the dough on the baking tray covered with baking parcement. Let the dough raise for a final 2-2½ hours.
- Heat up the oven to 170-175'C (fan oven), bake the stollen for 20-25 minutes until light golden.
- Meanwhile make the glazing of melted butter and rum.
- Take the stolle out of the oven, brush them with the melted butter-rum mixture.
- Cool down the stollen. Dust the stollen with icing sugar prior to serving it.
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