Stollen

Stollen is a traditional German Christmas bread, this recipe takes a bit longer to make as you are making your own marzipan.

Ȑ
Difficulty
Medium
ȑ
Time
215 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes: 1

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.

Ȑ
Difficulty
Medium
ȑ
Time
215 min
&
Author
lorem ipsum
Servings:8
Makes:1

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.

Notes