Ingredients
400g (15oz) Plain Flour
150g (6oz) self-raising flour
Zest of 2 large lemons
2 large eggs
1tsp vanilla extract
½ tsp salt
100g (4oz) melted butter
225ml warm milk (43 C)
150g (6oz) mixed dried fruit
50g (2oz) chopped almonds
200g (8oz) marzipan
1 Tbsp rum
50g (2oz) Caster sugar
1 packet of dried yeast
Icing sugar for dusting
Method
1. Mix the caster sugar, vanilla and dried yeast into the warm milk.
2. Add the flours, lemon zest, dried fruit, almonds, rum and stir
together for several minutes.
3. Beat the eggs then pour into the mix, together with the salt and 50g (2oz)
of the melted butter.
4. Kneed the Stollen dough for 10 minutes then allow to rest for 30 minutes
in a warm place, covered.
5. Line a large baking tray with parchment paper.
6. After resting the dough divide the mix into 6 equal portions.
On a lightly floured surface roll each portion into a sausage shape,
making all six of equal length and thickness.
7. Divide the marzipan into 2 equal pieces and then roll out on a clean
counter that is lightly dusted with icing sugar, making the marzipan the
same length and the Stollen dough.
8. Lay two pieces of dough together on the lined baking tray and crimp the pieces
together.
9. Top with one of the pieces of marzipan, then gently cover with a third piece of
dough making sure the marzipan is covered, and then press down.
10. Repeat this process to make a second Stollen spacing them far apart.
11. Allow to rest for 30-40 minutes and then bake in a preheated oven 200 C (400 F)
gas mark 6 for 25-30 minutes on the middle shelf.
12. When baked brush with the remaining butter and dusk well with icing sugar.
Chef's Tips
This recipe makes two Stollen cakes so you could either freeze one or cut the recipe half.
Of course since this is the season of goodwill perhaps you can just invite the postman
or your neighbours in and share some Stollen and good cheer.
