When you feel Christmas, it’s time to drink high alcohol beers, whiskey and booze. But Christmas is also a family day. During this period it is perfect to eat snacks and sweets. This is the time for Stollen. Stollen is a dense bread and rich in flavors and aromas with the addition of dried fruits and citrus peels, it originates from Germany and you can find many varieties depending on the region. Here is a mix of all.
- 200gr raisins and currants
- 55gr chopped mixed candied citrus peel
- 80gr chopped blanched almonds
- 50ml brandy or rum or cognac
- 450gr flour
- 60gr sugar
- 1 sachet of active dry yeast
- 230gr lukewarm milk
- 60gr melted and cooled butter & 30gr melted
- 2 egg yolks slightly whisked & 1 egg whisked (optional)
- 1 tsp salt
- 1 orange zest
- 1 lemon zest
- 200gr marzipan (optional)
- Icing sugar
- Combine the raisins, currants, citrus peel and almonds. Warm the brandy, pour it over and mix. Leave it aside.
- Sift the flour in a large bowl and make a well in the middle. On one side place the sugar and the dry yeast, on the other the salt. In the centre pour the milk, yolks and 60g butter. Stir with a wooden spoon until the liquids are absorbed.
- Flour your workspace, transfer the batter and continue to knead until you have a smooth and elastic dough.
- Transfer your dough to your bowl, cover with cling film and place in a warm place to double its size.
- Bunch out the excessive air, add the fruit mixture and zests and knead till combined.
- Spread your dough with a rolling pin to form an oval that fits lengthwise in your baking tray, brush with the egg.
- Roll the marzipan into a log and place it along the centre. Roll your dough and pinch firmly to secure.
- Place it in a warm place to rise and preheat your oven to 180οC.
- Bake for 50 minutes. When you remove your stolen from the oven brush with the extra butter and dredge heavily in sifted icing sugar. Allow to cool