Christmas Stollen Recipe, Festive Food Ideas.

First baked at the Saxon Royal Court in 1427, Stollen is a traditional German bread cake which is normally served during the festive season when it is known as Christollen or Weichnachsstollen.

A Christmas Stollen recipe will often contain various dried fruits including raisins and cherries, however, the inclusion of.almonds and, if desired marzipan, adds an indulgent twist to this delicious dessert. I also add rum or an orange liqueur, however, this is optional and can be omitted if preferred.

Ingredients.

• 3/4 cup of raisins.
• 1/2 cup of currents.
• 1/2 cup of cherries.
• 1/4 cup of flaked almonds.
• 2 1/2 cups of bread flour.
• Good pinch of salt.
• 1 egg.
• 1/4 cup of rum or your favorite fruit liqueur (optional)
• 1 sachet of active dry yeast.
• large knob of softened butter.
• 1/3 cup of brown sugar.
• 2/3 cup of warm water.
• 4oz of marzipan. (optional)
• 1/4 cup of diced orange or lemon peel.
• Icing sugar for dusting.

How To Make Christmas Stollen.

• If you have decided to include the rum or the orange liqueur, steep the raisins, currents cherries and citrus peel in the alcohol, covered, for 3-4 hours.
• After mixing the warm water with the yeast, leave to stand until the mixture becomes bubbly.
• Once the mixture has become bubbly, stir in the butter, egg, salt and sugar.
• Little by little add the flour, very gradually, until the dough becomes soft.
• Gradually fold in the alcohol and fruit mixture and knead until the dough is smooth. (knead for about ten to fifteen minutes)
• Oil a large bowl and place the dough in the bowl. Cover with a tea towel or cling film and leave to rest for about 1 1/2 hours or until the dough has doubled in size.
• Once the dough has doubled in size, knead again for approximately 5 minutes. Then, on a floured surface, roll out the dough to a rectangular shape.
• Roll out the marzipan (if using) and shape to a size that fits onto the dough. Wrap the marzipan up in the dough, ensuring that you press the edges together to seal the cake.
• Place the stollen cake onto a greased baking sheet and leave in a warm place, covered, for approximately 30 minutes or until the dough has risen further.
• Bake in a pre-heated oven, gas mark 5, 190 C for approximately 1 hour or until the stollen is golden and firm.
• When ready remove the stollen from the oven and allow to cool slightly on a wire rack.
• Brush the cake with melted butter and then dust with the icing sugar and flaked almonds.

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