Christmas Stollen
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 1.7 fl oz rum/brandy
- 3.5 oz sultanas
- 1.8 oz dried cranberries
- 1.8 oz glacé cherries
- 1 orange
- 4.4 oz spelt flour
- 4.4 oz strong white flour
- 1 teaspoon ground cinnamon
- ½ x 7g sachet fast action dried yeast
- ¼ teaspoon fine sea salt
- 4.4 fl oz oat milk
- 1.5 tablespoons coconut oil
- 1 fl oz maple syrup
- 1.8 oz toasted flaked almonds
- 2.6 oz marzipan
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Preparation
Step 1
Pour the rum into a bowl and add the sultanas, cranberries, cherries and orange zest. Mix together, cover and leave to soak at room temperature overnight.
Step 2
The next day, place both of the flours and cinnamon into a bowl (or the bowl of a stand mixer); put the yeast on one side of the flour and the salt on the other and then mix to combine (this stops the salt from killing the yeast). Add the soaked dried fruit and any remaining liquid; toss to combine so that all of the fruit is coated in flour. In a small saucepan, mix the milk, coconut oil and maple syrup. Heat gently until the coconut oil has melted and the mixture is warm, not boiling. Pour the liquid into a bowl and leave to cool until tepid.
Step 3
Gradually mix the wet ingredients (you may not need it all) into the dry until you have a rough dough that’s slightly wet. Knead either by hand or with a dough hook in a stand mixer for 8–10 minutes until the dough is elastic and smooth. Then knead in the flaked almonds. Cover and leave to prove in a warm space for 1 hour until doubled in size.
Step 4
Lightly flour a clean work surface and shape the dough into a 22 x 15cm / 9 x 6″ rectangle. Roll the marzipan into a log shape around 1cm / ½″ shorter than the length of the dough. Place the marzipan in the middle, along the length of the dough; fold 1 side over the marzipan and then fold the other side over that (so it’s folded like a book).
Step 5
Line a large flat baking tray with baking parchment and place the stollen onto it. Make sure the seam where the dough has been folded is underneath, so that it doesn’t unravel while cooking. Cover and leave to prove for 1 hour until it’s almost doubled in size.
Step 6
Preheat oven to 200°C / 180°C fan / 400°F and brush the stollen all over with milk. Then bake for 30–35 minutes until golden brown. Remove from the oven and brush the stollen with extra marzipan to glaze.
Step 7
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