Stollen is not the fastest to make, but the good thing is you can, actually you should, make it three weeks before Christmas because it needs time to develop its full aroma.
3 people made this
Makes: 3 medium stollen
75g peeled and chopped almonds
100g mixed peel
75g candied cherries, chopped
100ml golden rum
100ml Grand Marnier®
2 (8g) sachets dried active yeast
60ml lukewarm water
1 tablespoon caster sugar
100g caster sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 eggs, at room temperature
500 to 600g plain flour
120g butter, at room temperature
50g melted butter
Method Prep:1hr › Cook:40min › Extra time:12hr › Ready in:13hr40min
The night before, place all the dried fruit and peel in a bowl and add rum Grand Marnier. Cover with cling film and let sit overnight.
The next day drain the fruit and reserve the liquid.
In a large bowl mix yeast with 60ml lukewarm water and 1 tablespoon sugar. Stir and set to one side till it starts to foam, 5 to 10 minutes.
Heat the milk with salt and 100g sugar in a small saucepan, it should be not but not boiling. Remove from the hob.
Add vanilla extract and eggs to the yeast, stirring with a wooden spoon till combined. Add the alcohol and about 250g flour. Mix till combined. Cut butter into small pieces and knead into the dough. Gradually add the remaining flour and keep kneading. Once it is all well combined add the fruit and continue to knead till the dough is elastic and no longer sticky.
Shape into a ball and place in a large oiled bowl. Turn the dough over so it is oiled on all sides. Cover with a damp tea towel and let rise in a warm place till doubled in volume, about 2 hours.
Push the dough down with your fist to remove air and divide it into three equally sized parts. Roll one part into a log 30cm long and 20cm wide.
Cut marzipan into 3 equal parts and shape each into a rope 30cm in length.
Place a marzipan rope in the center of the dough log and fold both sides up and inwards over the marzipan so they meet in the centre. Place the sollen in a baking tray lined with greaseproof paper. Repeat the same procedure with the remaining dough and marzipan.
Place the 3 stollen at ample distance from each other on the baking tray and let proof till doubled in volume, about 1 hour.
Preheat your oven to 180 C / Gas 4. Bake stollen for 40 minutes till they are golden but not browned. When they come out of the oven, brush immediately with melted butter and let cool before dusting generously with icing sugar.
Wrap stollen individually in greaseproof paper plus and a double layer of aluminium foil. Stollen tastes better if you wait for about 10 days before cutting it.