Stollen is the classic German Christmas
fruitcake: a rich yeast dough studded with
nuts and dried fruit. This particular version
uses raisins and candied fruit as well as
marzipan. It is good served with butter
and jam while still warm from the oven,
and is also delicious days later toasted
and topped with honey or preserves.
Serves 8-12
Stollen
2 tsp. active dry yeast
150 ml milk, warm (45°C)
1 large egg
6 Tbsp fine granulated sugar
1½ tsp. salt
76 g unsalted butter, softened
300 g bread flour, plus flour for dusting
⅓ cup currants
⅓ cup raisins
⅓ cup red glacé cherries, quartered
¾ cup mixed candied citrus peel, diced
230 g marzipan
Garnish
1 Tbsp. confectioners' sugar
½ tsp. ground cinnamon
¼ cup sliced almonds, toasted
1. Sprinkle yeast over milk and let stand
until foamy, about 10 minutes. Transfer
to a large bowl and add egg, sugar,
butter and 2 cups of flour, stirring well to
combine. Add remaining flour a little at a
time, stirring well after each addition.
2. When dough begins to pull together,
turn out onto a flour-dusted surface and
knead in currants, raisins, cherries and
citrus peel. Continue kneading until
smooth, about 8 minutes. Transfer dough
to a lightly oiled bowl, turning coat with
oil. Cover with a damp cloth and let rise
in a warm place until doubled in volume,
about an hour.
Stollen
3. Lightly grease a baking tray. Punch down
dough; turn onto a flour-dusted surface.
Roll marzipan into a rope and place in
centre of dough; fold over to cover; pinch to
seal. Place loaf seam side down on baking
tray, cover with clean, damp kitchen towel
and let rise to double in volume, about
40 minutes.
4. Preheat oven to 180°C. Bake for
10 minutes, then reduce heat to 150°C
and bake another 30 - 40 minutes until
golden brown.
5. Cool on a wire rack, then dust with
confectioners' sugar and sprinkle with
cinnamon and almond flakes.
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