German stollen
(11)
3 hours 30 min
This Stollen recipe is the traditional German sweet-yeasted fruit bread, which is particularly wonderful at Christmas. Serve thickly sliced for breakfast, brunch or with a cup of tea.
lirum_larum_löffelstiel
16 people made this
Ingredients
Makes: 1 Stollen
- 1kg plain flour
- 2 (7g) sachets dried active baking yeast
- 200g caster sugar
- 1 pinch salt
- warm milk, as needed
- 125g butter, softened
- 6 eggs
- 100g sugar
- 500g ground almonds
- 250g sultanas
- 250g currants
- 500g cut mixed peel
- 1 unwaxed lemon, zest grated
- melted butter for brushing
- icing sugar for dusting
Method
Prep:1hr ›
Cook:1hr ›
Extra time:1hr30min proofing ›
Ready in:3hr30min
- Mix together flour, yeast, 200g sugar, salt and some warm milk. Set aside.
- In a separate bowl, beat butter, eggs and remaining sugar until fluffy.
- Mix all the remaining dough ingredients and knead into a pliable dough. Cover dough with a tea towel and prove for 1 to 1 1/2 hours.
- Punch the dough down and shape the Stollen. Transfer to a baking tray lined with baking parchment and prove for 20 minutes uncovered.
- Meanwhile, preheat oven to 180 C / Gas 4. Bake Stollen in preheated oven for 1 hour or until as skewer inserted in the centre comes out clean.
- Brush Stollen with butter whilst still hot. Once cool, liberally sprinkle with icing sugar.
Note
Two 7g sachets of dried active baking yeast is equivalent to 4 1/2 teaspoons.
