Step-by-Step Cakes by DK Publishing

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Stollen

This rich, fruity sweet bread, originally from Germany, is traditionally served

at Christmas and makes a great alternative to Christmas cakes or pies.

Method

1 Put the raisins and currants into a medium

bowl, pour in the rum, and leave the

ingredients to soak overnight.

2 The following day, sift the flour into a large

bowl, make a well in the center, sprinkle in

the yeast, and add 1 teaspoon of the sugar.

Gently heat the milk until lukewarm and

pour on top of the yeast. Let stand at room

temperature for 15 minutes, or until frothy.

3 Add the rest of the sugar, the vanilla

extract, salt, pumpkin pie spice, eggs, and

butter. Using a wooden spoon, or electric

mixer with a dough hook, mix, then knead

the ingredients together for 5 minutes, or

until they form a smooth dough.

4 Transfer to a lightly floured work surface.

Add the candied peel, soaked raisins and

currants, and almonds, kneading for a few

minutes until incorporated. Return the dough

to the bowl, cover with plastic wrap, and let

rise in a warm place until doubled in size.

5 Preheat the oven to 325°F (160°C). Line

a baking sheet with parchment paper. On a

floured surface, roll out the dough to make

a 12 x 10in (30 x 25cm) rectangle. Fold 1

long side over, just beyond the middle, then

fold over the other long side to overlap the

first, curling it over slightly on top to create

the stollen shape. Transfer to the baking

sheet, and put in a warm place to rise

again until doubled in size.

6 Bake in the oven for 50 minutes, or until

risen and pale golden. Transfer to a wire

rack to cool completely, then generously

dust with confectioner’s sugar. Serve cut

into thick slices, with or without butter.

STORE The stollen will keep in an airtight

container for 4 days.

BAKER’S TIP

Stollen can be made with any combination

of dried fruits. It can be plain, as in this

recipe, or stuffed with a marzipan or

frangipane layer. Any leftovers are great

for breakfast, lightly toasted, with butter.

Soaking time

overnight

Rising and proofing time

2–3 hours

Ingredients

11 ⁄ 4 cup (7oz) raisins

(^3) ⁄ 4 cup (4oz) currants
½ cup rum
3 cups all-purpose flour, plus extra for dusting
1 (^1 ⁄ 4 oz/10g) package dried yeast
¼ cup sugar
½ cup milk
few drops of pure vanilla extract
pinch of salt
½ tsp pumpkin pie spice
2 large eggs, at room temperature
12 tbsp unsalted butter, softened
7oz (200g) mixed candied citrus peel
1 cup (4oz) ground almonds
confectioner’s sugar, for dusting
SERVES
12
30
MINS
50
MINS
UP TO 4
WEEKS