Whilst stollen may be most usually associated with German Christmas feasting it has always been part of the festivities in my family. I get a little sad if there is no stollen around at Christmas. This year I'm attempting to make my own for the first time. How hard can it be?? My version is based on a few different ones in an attempt to find the flavour I remember from childhood. As usual I've gone to Dan Lepard for some inspiration from his book Short and Sweet
as well as Helga's Christmas Stollen which can be found here
. Essentially stollen is a bread dough enriched with milk, butter and/or eggs with dried fruit and marzipan and spices. You can vary the type and amount of dried fruit and spices to your preferences. Many recipes have no cardamon or cinnamon, much less spice or sometimes much more. This is not set in stone. There are also some lovely sounding versions around that contain glace or dried sour cherries. Use your imagination. Be creative and come up with a stollen that satisfies your taste buds.
My recipe is not at all difficult to make so please don't be put off by the quantity of ingredients or the number of steps included. However, you will need to have a day spare to make it. Once made it will keep for several weeks if stored properly. Very festive and super delicious.
If you enjoy this recipe please check out more on my blog http://eating-properly.blogspot.co.uk/