Stollen

Stollen is traditional German Christmas cake. It is a yeast dough with plenty of dried fruits, marzipan and icing sugar on the top. Dried fruits are firstly soaked in strong liquor which gives the specific savour and then kneaded into dough for even and generous distribution. After baking the cake is repeatedly and rich sprinkled with icing sugar for snowy look. The whole cake is very tasty and contrary to appearances not very sweet. Dried fruit protect the cake against drying and it safes the freshness up to three weeks (however in my home it lasted for three days only). Enjoy!

 

2 pieces

 

 Dough:

  • 2 ¾ cups plus 1 tablespoon bread flour
  • 4 teaspoons dried yeast
  • 125 ml lukewarm milk
  • 1/3 cup sugar
  • pinch of salt
  • ½ cup plus 1 tablespoon butter, soften
  • 2 eggs
  • 1 teaspoon vanilla extract

Filling:

  • ½ cup raisins
  • ½ cup golden raisins
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • 8 dried figs (black mission)
  • ¾ cup Brandy
  • 1/3 cup Rum
  • zest of 1 orange
  • zest of 1 lemon
  • 150 g raw marzipan masse

Icing:

  • ¾  cup icing sugar
  • ¼ cup butter, melted

 

The day before: in a medium bowl place both raisins, dried cranberries and cherries and figs cut into small pieces. Pour over Brandy and Rum, cover and leave for overnight.

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Mix with the hook attachment on medium speed gradually adding butter (one tablespoon at the time) until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Grease and line with parchment paper large baking sheet.

Place the dough on a floured surface and flatten slightly with hands. Drain tightly soaked fruits and place them all over the dough. Start to knead the dough in order to incorporate all the fruit in. Divide the dough into half. Roll out each half into 9x13 inch oval shape. Divide the marzipan into half. Shape each into roll about 12 inch long. Place one marzipan on the first dough oval and fold the dough covering the marzipan but do not go to the end of the dough (you should become asymmetric shape partially two-ply, partially single-ply). Repeat your work with the second piece of dough and second marzipan half. Place both cakes on prepared sheet. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Brush tops with melted butter and bake for 30-35 minutes until light brown in colour. After baking immediately brush with melted butter and sprinkle richly with icing sugar. Before serving sprinkle with icing sugar.

 

 

Category: Yeast cakes.

Tags: Christmas, cranberry, figs, marzipan, raisins, yeast.

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