Welcome back to blogging everyone, after the Christmas break! I hope you all enjoyed your holidays. I certainly did, with Santa bringing me everything from a pasta machine to some signed books from Hugh Fearnley Whittingstall.
Christmas may be just finishing but to me the season isn’t quite over until New Year has been and gone. That makes it an excellent excuse to bake something seasonal such as this German Stollen; a delicious yeasted German Christmas cake with marzipan and raisins.
This recipe is one that I copied down from the internet a year or so ago and have waited until now to try it. I’ve changed it a little, but can’t remember the original source to give credit – so sorry for that – but if anyone can help, feel free to leave a comment!
It’s also one of those recipes that lends itself well to experimentation – throw in some cinnamon and candied peel, if the idea tickles you, or maybe even soak the raisins in rum before use.
Well, what are you waiting for?
German Stollen Recipe – Ingredients
- 350g Plain Flour
- 1 Packet Dried Yeast
- 180ml Lukewarm Water
- 175g Marzipan
- 120g Unsalted Butter
- 115g Chopped & Blanched Almonds
- 100g Sugar
- 100g Raisins
- 3 Large Eggs
- 1 Egg Yolk
- 15ml grated Lemon Peel
- 15ml grated Orange Peel
German Stollen Recipe – Method
- Mix the yeast in the water and allow to stand in a bowl until bubbling.
- Mix the sugar, eggs, egg yolk, butter and half of the flour with the yeast. Beat for around 10 minutes until thickened and combined.
- Blend in the remaining flour, almonds, raisins, and peel.
- Allow to rise for around 1 1/2 hours, until doubled in size.
- Punch down the dough, cover with cling film, and refrigerate overnight.
- Knead the dough then roll out into two rectangles. Butter, spread with the marzipan, then fold over the edges into a roll shape.
- Place on an oiled baking tray.
- Mix 1 egg white with 15ml water and spread over the loaves. Allow to sit at ambient temperature until roughly doubled in size.
- Place in an oven at 190 degrees c until golden brown – around 30-40 minutes.
And to serve…
Allow to cool, then douse liberally with icing sugar. Slice and serve with a cup of coffee, or as desired. Enjoy!