Recipes
Stollen
Created in Dresden in the 15th century, this marzipan-filled sweet fruit bread was originally made with only flour, yeast and water, and eaten at Advent.
Created in Dresden in the 15th century, this marzipan-filled sweet fruit bread was originally made with only flour, yeast and water, and eaten at Advent.
(1 votes)
Cook: 3 Hours 30 Mins
Serves: 20
Price: 18p per serving
Nutritional Information
Each 62g serving contains
Energy
875kj
209kcal
875kj
209kcal
10%
Fat
7.4g
7.4g
Med
11%
11%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
17.4g
17.4g
High
19%
19%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1411kj/337kcal
Typical energy values per 100g:
1411kj/337kcal
Ingredients
400g plain strong white flour, plus extra for dusting
7g sachet Asda Easy Bake Yeast
50g caster sugar
Pinch of mixed spice
150ml milk (lukewarm)
1/2 tsp vanilla extract
1 large egg, beaten
100g unsalted butter,softened
15g butter, melted
1/2 lemon, zested
100g sultanas
50g currants
50g glacé cherries
75g mixed peel
25g whole blanched almonds, chopped
125g white marzipan
25g icing sugar, to decorate
Method
1
In a large bowl, mix 300g of the flour with the yeast, sugar and mixed spice, plus a pinch of salt. Add the milk, vanilla extract, egg and softened butter, then mix with your hands to form a dough.
2
Sprinkle a clean work surface with 50g flour. Knead the dough for 5 minutes until all the flour has been absorbed.
3
Add the lemon zest, sultanas, currants, cherries, peel and almonds, then knead until evenly distributed.
4
Put the dough in a large bowl, cover with cling film and leave until doubled in size – this may take up to 90 minutes.
5
Sprinkle the rest of the flour on the work surface. Knead the dough for 3-4 minutes, then shape into a 20cm x 25cm rectangle.
6
Shape the marzipan into a fat sausage about 20cm long. Put on top of the dough,then wrap the dough around the marzipan to fully cover.
7
Put the dough parcel on a greased baking tray, join-side down, and cover loosely with cling film. Leave for about 1 hour, until doubled in size.
8
Pre-heat the oven to 190C/170C Fan/Gas 5. Remove the cling film and bake the stollen for about 40 minutes until golden brown.
9
Brush with melted butter and dust with icing sugar. Cool on a wire rack. Serve cold and sliced.