Name: Stollen
Prep time: 1 h 40 min
Cook time: 45 min
Total time: 2 h 25 min
Yield: Makes 2 stollen (each cuts into 16 slices)
Cuisine: German
Ingredients: 60 g (2 oz) flaked almonds; 375 g (12 oz) plain flour; 55 g (1¾ oz) caster sugar; 30 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast; 2 tablespoons rum; icing sugar, to dust; 45 g (1½ oz) glacé cherries, quartered; 1 egg, beaten; 250 g (8 oz) ready-made marzipan; grated rind of 2 small lemons; 1 egg and 1 egg yolk, beaten, for brushing; 90 ml (3 fl oz) milk; 1 teaspoon ground mixed spice; 155 g (5 oz) chopped mixed peel; 155 g (5 oz) raisins; 185 g (6 oz) unsalted butter; 30 g (1 oz) unsalted butter, melted

Preparation info

Makes
2
stollen (each cuts into 16 slices )

Difficulty
Medium
Ready in
2 hr 30

Appears in

Christmas

By Le Cordon Bleu

Published 1999

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

Method

Mix the spice, 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. Sift 125 g (4 <

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Stollen

Ingredients

Method

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