Traditional Stollen

    2 hours 45 min

    A lovely German Stollen recipe filled with almonds, mixed peel and sultanas, and lightly flavoured with vanilla, nutmeg and clove. Makes your house smell like Christmas!


    17 people made this

    Ingredients
    Makes: 1 Stollen

    • 25g dried active baking yeast
    • 100ml lukewarm milk
    • 1 pinch caster sugar
    • 275ml milk
    • 250g butter
    • 1kg plain flour
    • 200g caster sugar
    • 250g blanched almonds, coarsely chopped
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 good pinch ground cloves
    • 200g mixed peel
    • 200g sultanas
    • To finish
    • 2 tablespoons melted butter
    • icing sugar for dusting

    Method
    Prep:25min  ›  Cook:30min  ›  Extra time:1hr50min proofing  ›  Ready in:2hr45min 

    1. In a small bowl, stir together yeast and pinch of sugar in 100ml of the warm milk. Let stand until creamy, about 10 minutes
    2. Heat together remaining milk and butter in a pan over low heat. Remove from heat once melted.
    3. Combine the yeast mixture and the milk-butter mixture with all of the remaining ingredients together, except the peel and sultanas. Knead for 5 to 8 minutes, working in the peel and sultanas.
    4. Cover bowl and prove in a warm place for 1 hour or until doubled in volume.
    5. Remove dough and shape into an oval loaf. Transfer to a baking parchment lined baking tray. Cover with a damp tea towel and let rise until doubled in volume, about 40 minutes.
    6. Bake in a preheated 180 C / Gas 4 oven for 30 to 35 minutes.
    7. Immediately after baking, brush Stollen with melted butter and dust liberally with icing sugar.
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