How to Make Stollen

Preheat the oven to 190C, 375F or Gas Mark 5., Warm the milk until you can just dip your little finger in it. , Pour the milk into a glass jug., Sift 300g (11oz) of the flour together with the salt and remaining sugar into a mixing bowl, and make a...

32 Steps 1 min read Advanced

Step-by-Step Guide

Step 1: Preheat the oven to 190C

(Note that you will not need the oven hot until later in the process, so you can start without it on.)

Step 2: 375F or Gas Mark 5.

, Add 1 teaspoon of the sugar along with the dried yeast and leave it until it forms a frothy head about
2.5cm (1 inch). ,,,,,, The time this takes can vary depending on the temperature.

It could take up to two hours. , Punch it down, which is to say press your fist into it to knock the air out of it, and knead the dough until it is smooth and elastic. ,,,, Preheat the oven near the end of this time. ,, Then transfer it onto a wire rack to finish cooling. , Use a small spatula to spread this icing all over the top surface of the Stollen while it is still warm. ,,

Step 3: Warm the milk until you can just dip your little finger in it.

Step 4: Pour the milk into a glass jug.

Step 5: Sift 300g (11oz) of the flour together with the salt and remaining sugar into a mixing bowl

Step 6: and make a well in the centre.

Step 7: Pour the milk and yeast mixture into this

Step 8: then add the softened butter and beaten egg.

Step 9: Mix everything together

Step 10: either with your hands or with a wooden spoon

Step 11: until the mixture is well blended and leaves the side of the bowl cleanly.

Step 12: Work in the fruits

Step 13: nuts and lemon zest

Step 14: distributing them as evenly as possible.

Step 15: Knead the dough on a working surface for 5 minutes until it is springy and elastic.

Step 16: Now leave the dough in a warm place

Step 17: covered with cling film

Step 18: until it has doubled in size.

Step 19: Turn the risen dough out on to a board floured with the reserved 25g (1 oz) of flour.

Step 20: Roll or press out the dough to an oblong flat shape about 25 X 20 cm (10 X 8 inches).

Step 21: Using your hands

Step 22: roll out the marzipan to form a sausage-shape and place this along the centre of the dough finishing just short of the edges.

Step 23: Fold the dough over the marzipan and carefully place the whole thing on a baking sheet

Step 24: allowing plenty of room for expansion.

Step 25: Leave it to proof in a warm place until it has doubled in size again.

Step 26: Bake the loaf in the preheated oven for 35-40 minutes.

Step 27: Allow it to cool on the baking sheet for about 5 minutes.

Step 28: Make the glaze by mixing the sifted icing sugar with the lemon juice.

Step 29: Serve fresh

Step 30: cut into thick slices

Step 31: with or without butter.

Step 32: Finished.

Detailed Guide