Stollen
Stollen is a traditional German Christmas bread, this recipe takes a bit longer to make as you are making your own marzipan.
Ingredients
150 grams whole milk
1 tsp. sugar
2 tsp. dried yeast
140 grams ground almonds
140 grams caster sugar
20 grams icing sugar
1 egg, beaten
325 grams strong bread flour
0.5 tsp. ground cinnamon
0.5 tsp. ground cloves
0.25 tsp. salt
50 grams caster sugar
1 egg, beaten
110 grams butter, cubed, softened
100 grams candied peel
100 grams whole glacé cherries
25 grams flaked almonds
25 grams butter, melted
75 grams icing sugar
Instructions
STEP 1/6
Line a baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk tool to the machine.
STEP 2/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (milk, sugar, yeast) into the Mixer bowl, fit the splash guard.
Heat at 36°C on speed 1 for about 8 minutes.
Transfer contents of the Mixer bowl to the jug.
Set aside for 15 minutes.
STEP 3/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add the first 3 items of Ingredients 2 (almonds, caster sugar, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed 1 for about 1 minute.
Add the rest of Ingredients 2 (egg) to the bowl.
Mix on speed to 2 until a ball is formed.
Place the paste on a worksurface dusted with icing sugar.
Knead the mixture to bring together.
Roll into a sausage shape about 20 cm long and set aside.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add the first 6 of Ingredients 3 (flour, spices, salt, sugar, egg) to the bowl.
Transfer contents of the jug to the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed 1 for about 5 minutes.
With the machine running, gradually add the last item of Ingredients 3 (butter) to the bowl.
Mix on speed 1 for about 5 minutes or until the dough is smooth.
STEP 5/6
Transfer the dough to a lightly floured worksurface.
Add Ingredients 4 (peel, cherries, almonds) to the dough.
Knead until combined.
Press out into a rectangle about 20 cm x 25 cm.
Place the marzipan in the middle of the dough.
Fold the dough over and gently seal to create a seam.
Place seam down onto a lined baking tray.
Cover loosely with lightly oiled plastic wrap.
Let prove for 1 hour, 35 minutes.
Pre heat the oven to 180°C.
Bake for 35 minutes at 180°C or until golden brown.
STEP 6/6
Add Ingredients 5 (butter, sugar) into the small bowl.
Mix until combined.
Brush the glaze over the stollen immediately after baking.
Leave to cool on a wire rack.
Serve.
Stollen
Stollen is a traditional German Christmas bread, this recipe takes a bit longer to make as you are making your own marzipan.
Ingredients
150 grams whole milk
1 tsp. sugar
2 tsp. dried yeast
140 grams ground almonds
140 grams caster sugar
20 grams icing sugar
1 egg, beaten
325 grams strong bread flour
0.5 tsp. ground cinnamon
0.5 tsp. ground cloves
0.25 tsp. salt
50 grams caster sugar
1 egg, beaten
110 grams butter, cubed, softened
100 grams candied peel
100 grams whole glacé cherries
25 grams flaked almonds
25 grams butter, melted
75 grams icing sugar
Instructions
STEP 1/6
Line a baking tray with parchment paper.
Lift the Cooking Chef head and fit the heat shield.
Fit the Whisk tool to the machine.
STEP 2/6
Attach the Mixer bowl to the machine.
Add Ingredients 1 (milk, sugar, yeast) into the Mixer bowl, fit the splash guard.
Heat at 36°C on speed 1 for about 8 minutes.
Transfer contents of the Mixer bowl to the jug.
Set aside for 15 minutes.
STEP 3/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add the first 3 items of Ingredients 2 (almonds, caster sugar, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed 1 for about 1 minute.
Add the rest of Ingredients 2 (egg) to the bowl.
Mix on speed to 2 until a ball is formed.
Place the paste on a worksurface dusted with icing sugar.
Knead the mixture to bring together.
Roll into a sausage shape about 20 cm long and set aside.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the K Beater.
Add the first 6 of Ingredients 3 (flour, spices, salt, sugar, egg) to the bowl.
Transfer contents of the jug to the Mixer bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed 1 for about 5 minutes.
With the machine running, gradually add the last item of Ingredients 3 (butter) to the bowl.
Mix on speed 1 for about 5 minutes or until the dough is smooth.
STEP 5/6
Transfer the dough to a lightly floured worksurface.
Add Ingredients 4 (peel, cherries, almonds) to the dough.
Knead until combined.
Press out into a rectangle about 20 cm x 25 cm.
Place the marzipan in the middle of the dough.
Fold the dough over and gently seal to create a seam.
Place seam down onto a lined baking tray.
Cover loosely with lightly oiled plastic wrap.
Let prove for 1 hour, 35 minutes.
Pre heat the oven to 180°C.
Bake for 35 minutes at 180°C or until golden brown.
STEP 6/6
Add Ingredients 5 (butter, sugar) into the small bowl.
Mix until combined.
Brush the glaze over the stollen immediately after baking.
Leave to cool on a wire rack.
Serve.