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Stollen Recipe
Ingredients
- 5g Dried yeast
- 250ml Warm water
- 460g Strong white flour
- 5g Salt
- 25g Caster sugar
- 25g butter, ideally unsalted
- 1 egg
- 80g Marzipan
- Pinch of cinnamon
- Pinch of cardamom
- 50g Dark chocolate
- 30g Dried cranberries (pre soaked in rum if possible)
- 30g Raisins (pre soaked in rum if possible)
- 30g Pecans
Kit
Method
- Dissolve the dried yeast in 250g warm water
- Weigh the strong white bread flour, salt, caster sugar, butter and egg into a big bowl
- Add the yeast and water to this and mix together
- Put the dough back into the bowl, cover and leave to rest for 30 minutes.
- On a floured work surface and using a rolling pin roll the dough out into A4ish size.
- Along the width and near the edge furthest away from you add 80g marzipan rolled into a sausage that reaches across the width
- Sprinkle over a big pinch of cinnamon, a small pinch of cardamom, dark chocolate, dried cranberries, raisins and pecans
- Roll the lot towards you forming a "Swiss-Roll" type sausage of sweet Christmassy joyfulness.
- Place on grease proof paper on a baking tray. Cover and rest for 45 minutes. Bake at 210c for 25 minutes or until golden all over.
- The moment the Stollen comes out of the oven, brush it liberally with melted, unsalted butter.
- Whilst it’s cooling, make a festive template and then dust with icing sugar. Don’t forget to share your designs with us @HobbsHouse
