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Stollen in stolen moments

December 16, 2009

Supposed to be working, packing for holidays, going to kids Christmas concerts….and in all that I managed to steal an hour or two to make some stollen. Not sure it will meet the standards of my nephews who have german heritage from their father’s side, and memories of fantastic stollen made by their “oma”. Particularly once they see that I added a bit of Indian garam masala to the spice mix I used for it (it does have all the right sort of things in it, doesn’t it?!). I also used tons of dry ginger and cinnamon…so it is much ‘spicier’ than the traditional one. It was pretty quick and easy to make. After trolling the internet for some recipes I ended up amalgamating the bits I liked out of three of the recipes. Here is what i did if you want to give it a try.

Stollen

(makes 4 loaves)

400g butter
200g almond meal
800g plain flour
50g sugar
5 eggs
40g dry instant yeast
200ml lukewarm milk
zest of 1 lemon
500g dry fruit (I used 300gm of mixed fruit which included candied peel, and the rest was raisins and currants)
100g blanched chopped almonds
1tbs vanilla extract
2 tsp each of cinnamon, garam masala, dry ginger, nutmeg, corriander
1 cup brandy or rum
1 roll marzipan (optional)

Soak the fruit in the brandy overnight if you have the time, or for an hour as I did. Combine flour, spices, yeast, caster sugar and almond meal in the bowl of a stand mixer and mix for a minute or two. Add the milk, vanilla and eggs and then with the motor running add little lumps of the soft butter a few at a time until they are well incorporated into the dough. Remove from the bowl and mix for a minute or two by hand. Slowly incorporate the dry fruit and nuts. It will be hard but persevere. Leave the dough in a well oiled bowl, covered, to rest for an hour or two until doubled in size. Now shape into loaves. You need to flatten it into a rectangle first, then place a quarter of the marzipan into the middle. Fold over one length to about a third of the width. Now fold over the other length to just cross over in the middle. Leave to rise for another 30 minutes. Bake at 150C for about 40 minutes.

While still warm brush with melted butter and dust with icing sugar. They are supposed to keep well, and improve in flavour over a couple of weeks.

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One Comment leave one →
  1. December 16, 2009 7:07 PM

    wow this looks lip smacking. And you can stock up on garam masala very soon 🙂

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