Christmas Stollen

The sweet end of Christmas is a festival of dried fruits, cookies, and icing sugar. Alina brings you the great recipe of famous German Christmas cake Stollen. This peel-stuffed cake has been around since the 15th century and today you can try to make in your kitchen.

½ cup of raisins, washed
3 tbsp. mixed peel
½ cup of glacé cherries, chopped
4 tbsp. almonds, chopped
10 cardamom pods, crushed and shells removed
1/3 tsp ground nutmeg
1 tbsp vanilla extract
2 large cups of white bread flour, plus extra for dusting
50g caster sugar
1 medium egg
3 tbsp of unsalted butter, melted
150ml warm milk
200g white marzipan
Icing sugar, for dusting

In a bowl, mix together vanilla extract, almonds, raisins, mixed peel, cherries, cardamom, and nutmeg. Place it aside and prepare the dough. In a separate bowl, mix together flour, egg, melted butter, yeast, sugar and milk. If the dough comes out a bit dry, add a few more spoons of milk. Place the dough in the oiled bowl, cover with the towel and let it rise for 1h in a warm place.

Flatten dough into a rectangle and cover it with the fruit filling, then break off pieces of the marzipan and scatter them over the fruit. Roll the dough up to form loose loaf shape. Place it on to a floured baking sheet, cover with a towel and return to a warm place for another one hour. Preheat the oven to 200 C (350 F) and bake your Stollen for 20-25 minutes, or until risen. Remove from the oven and use the remaining melted butter to brush it. Before serving sprinkle generously with icing sugar.

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This article was written on 20 Dec 2013.