Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: Spiral dough tool, K beater, whisk tool

Ingredients

Ingredients 1 
Whole milk                          150 grams 
Sugar                                     1 tsp. 
Dried yeast                          2 tsp. 

Ingredients 2 
Ground almonds                140 grams 
Caster sugar                         140 grams 
Icing sugar                           20 grams 
Egg                                         1 beaten

Ingredients 3 
Strong flour                          325 grams 
Ground cinnamon              1/2 tsp. 
Ground cloves                      1/2 tsp. 
Salt                                           1/4 tsp. 
Caster sugar                          50 grams 
Egg                                          1 beaten
Butter                                      110 grams cubed, softened

Ingredients 4 
Candied peel                         100 grams 
Whole glace cherries           100 grams 
Flaked almonds                    25 grams 

Ingredients 5 
Butter                                   25 grams melted
Icing sugar                          75 grams

Method

Getting started 

1 - Line a baking tray with parchment paper.
2 - Lift the Cooking Chef head and fit the heat shield.
3 - Fit the Whisk tool to the machine.
 
Stage 1 

1 - Attach the Mixer bowl to the machine.
2 - Add Ingredients 1 (milk, sugar, yeast) into the Mixer bowl, fit the splash guard.
3 - Heat at 36°C on speed 1 for about 8 minutes.
4 - Transfer contents of the Mixer bowl to the jug.
5 - Set aside for 15 minutes. 

Stage 2 

1 - Retrieve, clean the Mixer bowl and fit the K Beater.
2 - Add the first 3 items of Ingredients 2 (almonds, caster sugar, icing sugar) into the Mixer bowl.
3 - Attach the Mixer bowl to the machine, fit the splash guard.
4 - Mix on speed 1 for about 1 minute.
5 - Add the rest of Ingredients 2 (egg) to the bowl.
6 - Mix on speed to 2 until a ball is formed.
7 - Place the paste on a worksurface dusted with icing sugar.
8 - Knead the mixture to bring together. 
9 - Roll into a sausage shape about 20 cm long and set aside.

Stage 3 

1 - Retrieve, clean the Mixer bowl and fit the K Beater.
2 - Add the first 6 of Ingredients 3 (flour, spices, salt, sugar, egg) to the bowl.
3 - Transfer contents of the jug to the Mixer bowl.
4 - Attach the Mixer bowl to the machine, fit the splash guard. 
5 - Mix on speed 1 for about 5 minutes.
6 - With the machine running, gradually add the last item of Ingredients 3 (butter) to the bowl.
7 - Mix on speed 1 for about 5 minutes or until the dough is smooth.

Stage 4 

1 - Transfer the dough to a lightly floured worksurface.
2 - Add Ingredients 4 (peel, cherries, almonds) to the dough.
3 - Knead until combined.
4 - Press out into a rectangle about 20 cm x 25 cm.
5 - Place the marzipan in the middle of the dough. 
6 - Fold the dough over and gently seal to create a seam.
7 - Place seam down onto a lined baking tray.
8 - Cover loosely with lightly oiled plastic wrap.
9 - Let prove for 1 hour, 35 minutes.
10 - Pre heat the oven to 180°C.
11 - Bake for 35 minutes at 180°C or until golden brown.
 
Stage 5 
​​​​​​​
1 - Add Ingredients 5 (butter, sugar) into the small bowl.
2 - Mix until combined.
3 - Brush the glaze over the stollen immediately after baking.
4 - Leave to cool on a wire rack.
5 - Serve.
 

Bread Recipes | All recipes | Christmas recipes