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Stollen - rich fruit bread filled with marzipan

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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/
 
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Step 1: Ingredients

NOTE: I made 3 smaller stollen so that I could give them to my mum and sister but you could just as easily make two larger ones or one mega stollen! Just make sure you adjust the cooking times accordingly.

1kg strong bread flour
500ml milk
5 tsps fast action yeast
200g caster sugar
1/2 tsp salt
450g unsalted butter
grated peel of 1 lemon
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cardamon
650g dried mixed fruit (I used 350g raisins, 150g currants and 150g italian mixed peel)
5 tbps dark rum/brandy/vodka/amaretto
500g marzipan
Looks great! Cant wait to try :)
diy_bloke2 years ago
nice. Something similar ('Krentenbrood' = Raisin/currant bread) filled with amandel Marzipan (called ' amandelspijs' here) is available year round here in the Netherlands.
The ' Stollen' a somewhat flatter powdered sugat coated version indeed is only available around X-mas.
I definitely may try this recipe, probably with rum or amaretto
eatproperly (author)  diy_bloke2 years ago
I could definitely eat this year round! Do you have a recipe for krentenbrood? It sounds like something I'd like to try.