Stöllen

Name: Stöllen
Yield: Makes 4
Cuisine: German
Ingredients: 60 g (2 oz/generous ¼ cup) caster (superfine) sugar plus extra to finish; 500 g (1 lb 2 oz/3½ cups) strong flour sifted; 400 g (14 oz) clarified butter; icing (powdered) sugar for dusting; 20 ml (1½ tbsp) dark rum; 2 g (a pinch) ground cinnamon; 1 g (a pinch) grated lemon zest; 125 ml (4 fl oz/generous ½ cup) full-fat milk; 10 g (¼ oz/2 tsp) salt; 165 g (6 oz) whole eggs (about 3-4 eggs); 25 g (1 oz) fresh yeast; 250 g (9 oz/generous 1 cup) softened unsalted butter; 200 g (7 oz) Rum-marinated Sultanas; 40 g (1½ oz/⅓ cup) walnuts chopped; 40 g (1½ oz/scant ½ cup) almonds roasted and chopped; 200 g (7 oz) marzipan

Preparation info

Makes
4

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The stöllen originates from Germany, where for centuries it has been eaten during the Christmas season. The spiced loaf, originally round in shape, is thought to originate from the 14th century, and is often referred to as Christoleen or Streizel. It was introduced to Britain by Prince Albert from the German royal family who married Queen Victoria in 1840.

Ingredients

Europe
France
Germany
Christmas
Bread
Vegetarian
Mediterranean

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The Pâtisserie

Pastries & Leavened Specialities

No reviews for this recipe

The licensor does not allow printing of this title