zoom

Share this recipe

  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Traditional German Stollen

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Traditional German Stollen

    This fruit-filled loaf has an almond paste centre. Enjoy it sliced with morning coffee.

    • Preparation time: 120 minutes
    • Cooking time: 40 minutes
    • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 8

    Ingredients

    • 1/2tsp mixed spice
    • 225g Waitrose Strong White Flour
    • ½tsp salt
    • 50g butter
    • 1tsp sugar
    • 150g Waitrose Mixed Fruit
    • 25g Waitrose Whole Glacé Cherries
    • 25g flaked almonds
    • 2tsp Hovis Fast Action Dried Yeast
    • 1 small egg, beaten
    • 100ml warm milk
    • 100g Waitrose White Marzipan
    • The topping:
    • 25g butter
    • 50g icing sugar, sifted

    Method

    1. Sift the flour, salt and spice into a bowl and rub in the butter. Stir in the sugar, dried fruit, cherries, almonds and yeast. Make a well in the centre and add the egg and milk to make a soft dough.
    2. Turn on to a floured surface and knead for 5-6 minutes. Cover with oiled clingfilm and leave for 20 minutes.
    3. Knock back the dough and lightly knead on a floured surface for 2-3 minutes. Roll out into a flat oval shape 23cm x 18cm, then roll out the marzipan to a strip 18cm x 5cm and place in the centre of the dough. Fold the sides over the marzipan so that they just overlap, and seal well.
    4. Place seam-side down on a greased baking tray, cover with oiled clingfilm and leave to rise in a warm place for approximately 1 hour or until doubled in size.
    5. Bake in a preheated oven at 180°C, gas mark 4, for 40 minutes or until it sounds hollow when tapped on the base (cover with foil if it is browning too quickly).
    6. Brush the warm stollen with melted butter and dust with icing sugar. Cool on a wire rack, then wrap in foil, freeze or keep in a cool place for up to 4 weeks.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary