Stollen
 
Prep time
Cook time
Total time
 
Festive bread with fruit, marzipan and sometimes nuts, served at Christmas.
Author:
Recipe type: Bread
Cuisine: Traditional German
Ingredients
  • 2½ cups unbleached bread flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 ¼-ounce sachets (3 teaspoons) instant active dry yeast
  • ¾ cup milk
  • 5 tablespoons butter
  • 1 egg
  • 2 tablespoons marmalade
  • ⅔ cup dried cranberries
  • ⅔ cup seedless raisins
  • ⅓ cup dried tart cherries
  • 1 7-ounce box marzipan almond candy dough
  • oil
  • confectioners powder sugar
Instructions
  1. Combine the flour, sugar, salt and yeast in a large mixing bowl.
  2. Heat the milk and butter in a jug or small saucepan until the butter has melted.
  3. Whisk the egg and add the milk-butter mixture.
  4. Add this to the dry ingredients, together with the marmalade, and knead until smooth and elastic – either with the dough hook attachment of a table model food mixer, or on a lightly floured surface, by hand. (See notes).
  5. Add the dried fruits and continue kneading until well mixed.
  6. Form the dough into a large round, sprinkle a few drops of oil into the mixing bowl, and turn the dough in the bowl to coat with a thin layer of oil.
  7. Cover with a damp dishcloth and place in a warm area to rise for 60-80 minutes, until doubled in volume.
  8. Deflate lightly and shape into a large oval.
  9. Roll the marzipan into a rope and place in the center of the dough.
  10. Fold the dough over, and pinch the ends to seal.
  11. Place on a lightly greased and floured baking sheet and set aside in a warm place to double in volume again – 40-60 minutes.
  12. Bake at 375˚F for 10 minutes.
  13. Lower the oven temperature to 325˚F and bake for a further 30-35 minutes until done.
  14. When cold, sprinkle with a coating of powder sugar.
Notes
The dough is inclined to be sticky. Keep it as moist as possible, without adding flour, as the dried fruits will absorb moisture. Coat your hands with a little oil to prevent the dough from sticking to your fingers.

The rising period is longer than is the case with normal bread, due to the addition of butter, milk and egg.
Recipe by Cape Point Press at https://capepointpress.com/stollen/