Stollen

Name: Stollen
Yield: Serves Twelve
Cuisine: German
Ingredients: icing (confectioners’) sugar, for dredging; 50 g/2 oz/½ cup blanched almonds, chopped; 50 g/2 oz/¼ cup glacé (candied) cherries, quartered; 225 g/8 oz/1 cup marzipan; finely grated rind of 1 lemon; 115 g/4 oz/½ cup butter; 150 ml/¼ pint/⅔ cup milk; 175 g/6 oz/1 cup mixed dried fruit; 1 egg, beaten; 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

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

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