GERMANY

As promised, today is the second day of Desserts Eaten for Christmas Around the World. Another dessert I prepared for our Christmas dinner comes from Germany – Stollen. It’s basically a fruit cake, with dried fruit, nuts and often marzipan. My version doesn’t have marzipan, as none of my family members, except for me, like it.

Stollen1

I completely altered a recipe I found and added ingredients I like – a lot of raisins, walnuts and almonds. This is a dessert you can play around with a lot. It all depends on what you like and how creative you are.

I found the original recipe here. But what you see below is “my recipe”; that is the version that I made up, by adding in stuff I love and leaving out what I don’t.

Stollen

Stollen2

Ingredients

  • 2 teaspoons dried active baking yeast
  • 175ml warm milk (45°C)
  • 1 large egg
  • 75g caster sugar
  • 1/2 teaspoons salt
  • 50g unsalted butter, softened
  • 350g bread flour
  • 100g raisins
  • 175g diced candied pineapple and papaya
  • 50g chopped almonds
  • 50g chopped walnuts
  • 1 heaped teaspoon icing sugar for dusting

Preparation

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition.

When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the dry fruit and nuts. Continue kneading until smooth, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. If you’re doing what I did, leave the marzipan out and just form a loaf.

Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180°C / Gas mark 4.

Bake in the preheated oven for 10 minutes, then reduce heat to 150°C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.

Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar.  Stollen3

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