Stollen

Name: Stollen
Cook time: 50 min
Total time: 50 min
Yield: Makes 2 Stollen (each cuts into 16 slices)
Ingredients: 30 g (1 oz) fresh yeast or 1 tablespoon dried yeast; 90 ml (3 fl oz) milk; grated rind of 2 small lemons; 2 tablespoons rum; 60 g (2 oz) flaked almonds; 45 g (1½ oz) glacé cherries, quartered; 155 g (5 oz) chopped mixed peel; 1 teaspoon ground mixed spice; 30 g (1 oz) butter, melted; beaten egg and egg yolk, for glazing; beaten egg and egg yolk, for glazing; 1 egg, beaten; 185 g (6 oz) butter, cubed and chilled; 55 g (1¾ oz) sugar; 375 g (12 oz) plain flour; 30 g (1 oz) fresh yeast or 1 tablespoon dried yeast; icing sugar, to dust

Preparation info

Makes
16
Stollen (each cuts into slices)

Difficulty
Medium
Ready in
50 min

Appears in

Bread

By Le Cordon Bleu

Published 2000

About

This sweet, yeasty German Christmas bread is usually baked several weeks before Christmas to allow the flavour of the spices to mature. When cooked, it is liberally brushed with butter for a delicious crust.

Ingredients

1 teaspoon ground mixed spice
155 g (5 oz) chopped mixed peel

Bread
Vegetarian

Method

Mix the ground mixed spice, mixed peel, cherries, almonds, rum, lemon rind and raisins together. Cover and marinate overnight.
Put the milk in a small pan and heat until tepid. Pour into a bowl and dissolve the yeast in it. Sieve 125 g (