100 gm dried sour cherries
(see note)
50 gm roasted almonds
60 gm candied orange peel
Finely grated zest of
1 orange and 1 lemon
30 ml Marsala
70 gm fresh yeast or 21gm
(3 sachets) dried yeast
300 ml milk
100 gm caster sugar
600 gm (4 cups) baker’s flour,
plus extra for dusting
1 tsp vanilla bean paste
2 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground allspiceStollen
MAKES 2 // PREP TIME 1 HR // COOK 40 MINS(PLUS MACERATING, CHILLING, PROVING)“In medieval Saxony, stollen was made with oil because the use of
butter during Advent season was considered so provocative,” says
Nadine Ingram. “Five Popes died before only the prince’s family
was finally granted consent to use butter. When Saxony became
Protestant, the ban was lifted all together. This recipe makes two
loaves, but it can be halved – or give one as a Christmas gift.”1 tsp finely grated nutmeg
2 eggs
200 gm unsalted butter,
softened, plus 150gm extra,
melted, for brushing
100 gm pure icing sugar, for
dusting
MARZIPAN FILLING
300 gm marzipan, coarsely
chopped
50 gm caster sugar
25 gm unsalted butter
1½ tbsp beaten egg (from
1 small egg)
1 tsp vanilla bean paste
1 tsp rosewater1 Combine cherries, almonds,
candied peel, citrus zests and
Marsala in a non-reactive bowl
(see cook’s notes p126). Cover
and leave to macerate, turning
occasionally (2 hours).
2 For marzipan filling, process
ingredients in a food processor
to a paste. Divide among 2 small
bowls and freeze until firm
(2 hours). Roll each piece into
a 20cm cylinder, wrap in plastic
wrap and return to freezer.
3 Stir yeast, 200ml milk and
20gm sugar in a bowl until
well combined, then whisk in
200gm flour. Cover bowl with
plastic wrap and leave at room
temperature until doubled in
size (1 hour).
4 Warm remaining milk in a
small saucepan until tepid. Pour
into an electric mixer fitted with
the dough hook, add yeast
mixture, vanilla, spices, eggs,
remaining sugar and flour, and106 GOURMET TRAVELLER