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Stollen ( A traditional German fruit & marzipan loaf for Christmas )

Posted Nov 27 2009 10:00pm

( A traditional German fruit & marzipan loaf for Christmas )

Serves: 12
Time Required: 20 minutes plus resting time for stollen and 55 minutes for marzipan


For Marzipan:

1 00 g cashew nuts, roasted
200 g granulated sugar
100 ml water
8 ml lime juice
30 ml milk
10 g glucose
8 ml almond essence

For Stollen:

15 g yeast
6 g salt
60 g sugar
75 ml milk
150 g white butter
400 g flour
3 eggs
50 g orange peel
50 g black currants
100 g raisins
30 ml rum
300 g marzipan ( recipe follows )
500 g melted white butter, for soaking
200 g icing sugar, for coating


For Marzipan:

Powder the cashew nuts with a little sugar ( so they don’t turn oily). Sieve with a fine sieve and keep aside.

Put sugar and water in a heavy bottomed pan on a low heat. When the sugar is dissolved, add lime juice and milk and let it boil for five minutes.

Strain the syrup to remove the scum. Repeat the process twice to get a crystal clear syrup.

Boil the prepared syrup with glucose without stirring, until it reaches a soft ball consistency.

Wash a marble top with cold water and wipe it. Pour the sugar syrup on the marble and let it cool to room temperature.

With a wooden spoon, agitate the syrup on marble until it becomes white and cloudy.

Add almond essence and cashew nut powder and knead tightly to form a pliable dough. Store in an airtight jar.

For Stollen:

Mix milk, sugar, 60 g flour and the yeast in a bowl and allow to ferment for approximately 15 to 20 minutes.

When the mixture is bubbling, add the remaining ingredients except the fruits ( black currants and raisins ) and the marzipan. Mix well to form a dough, kneading firmly. Allow the dough to rest and rise under a damp cloth for 30 minutes.

Divide into four balls. Make a hole in the centre of each dough / ball, and stuff with the marzipan and fruits. Pinch the edge of the hole together so that the mixture is totally sealed. Allow to rest for 30 minutes, then bake at 180 * C or 350 * F for 35 - 40 minutes.

When done, remove from the tray and soak in the melted butter, till the bread becomes moist. Remove and dust immediately with icing sugar.

Wrap well in cellophane paper or cling film.

Do not cut for at least 24 hours.

The stollen can be kept for three to four days.
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