Stollen

Name: Stollen
Yield: Serves Twelve
Cuisine: German
Ingredients: finely grated rind of 1 lemon; 225 g/8 oz/1 cup marzipan; icing (confectioners’) sugar, for dredging; 150 ml/¼ pint/⅔ cup milk; 10 ml/2 tsp easy-blend (rapid-rise) dried yeast; 50 g/2 oz/¼ cup caster (superfine) sugar; pinch of salt; 375 g/13 oz/3 cups strong white bread flour; 115 g/4 oz/½ cup butter; 50 g/2 oz/¼ cup glacé (candied) cherries, quartered; 1 egg, beaten; 175 g/6 oz/1 cup mixed dried fruit; 50 g/2 oz/½ cup blanched almonds, chopped

Preparation info

Serves
Twelve

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This rich, sweet dessert bread was made during the wintertime festivities in Germany. Jews adopted it from their Christian Neighbours.

Ingredients

375 g/13 oz/3 cups strong white bread flour
pinch

Europe
Germany
Dessert
Winter
Christmas
Bread
Vegetarian

Method

Sift the flour, salt and sugar. Stir in the yeast. Make a well in the centre. Over a low heat, gently melt the butter in the milk. Cool, then mix with the egg and pour into the centre of the sifted dry ingredients.
Turn out the dough on to a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put in a clean bowl, cover with clear film (p