Stollen Recipe has become widely available over the years, but making it yourself will bring you an unrecognizable taste sensation.
This stollen recipe is oozing with the finest marzipan and filled with dark chocolate, cranberries, raisins and pecans.
The German Christmas Cake, perfect with coffee.
Kept cool and dry it’ll keep for a week (if it’s not eaten much sooner).
If you love baking why not come on one of our baking courses at our Cookery School in Chipping Sodbury. We even have an enriched dough course.
All your baking will benefit from a baking stone giving a great lift and an even bake to any recipe.
Takes 2 hours
- 5g Dried yeast
- 250ml Warm water
- 460g Strong white flour
- 5g Salt
- 25g Caster sugar
- 25g butter, ideally unsalted
- 1 egg
- 80g Marzipan
- Pinch of cinnamon
- Pinch of cardamom
- 50g Dark chocolate
- 30g Dried cranberries (pre soaked in rum if possible)
- 30g Raisins (pre soaked in rum if possible)
- 30g Pecans
- Dissolve the dried yeast in 250g warm water
- Weigh the strong white bread flour, salt, caster sugar, butter and egg into a big bowl
- Add the yeast and water to this and mix together
- Put the dough back into the bowl, cover and leave to rest for 30 minutes.
- On a floured work surface and using a rolling pin roll the dough out into A4ish size.
- Along the width and near the edge furthest away from you add 80g marzipan rolled into a sausage that reaches across the width
- Sprinkle over a big pinch of cinnamon, a small pinch of cardamom, dark chocolate, dried cranberries, raisins and pecans
- Roll the lot towards you forming a "Swiss-Roll" type sausage of sweet Christmassy joyfulness.
- Place on grease proof paper on a baking tray. Cover and rest for 45 minutes. Bake at 210c for 25 minutes or until golden all over.
- The moment the Stollen comes out of the oven, brush it liberally with melted, unsalted butter.
- Whilst it’s cooling, make a festive template and then dust with icing sugar. Don’t forget to share your designs with us @HobbsHouse