Stollen (Weihnachtsstollen)

Stollen(also known asWeihnachtsstollenorChriststollenat Christmas) is a traditional German fruit loaf. It’s difficult to pinpoint exactly when Stollen was first made, but over the centuries it has developed from a very basic pastry – probably eaten by the peasantry – to an enriched bread with religious significance. The traditional baking of Stollen is probably most closely linked with Dresden in the east of Germany where it has played a vital role in the city’s Christmas markets since – it is claimed – the 14th Century.

As with many traditional foods all over the world, there is significant regional difference in the way it is prepared. However, I’m a proponent of the best-known variety; a rich, spicy bread with a “sausage” ofhomemade marzipan – nutmeg in this case –running its length. Much likegluhwein, this rendition of Stollen has become a firm favourite in German Christmas markets across Europe and it isn’t as tricky to make as you might think.

Feel free to play with the flavourings in this recipe – I’ve seen pistachio marzipan used and glacé cherries included in the mixture. To be honest, as long as you’re inclined to use a little of your common sense, it’s hard to go wrong when flavouring Stollen. Experiment within the recipe a little – it’s a joy!

Can you tell I can’t wait for Christmas this year?

Stollen

Makes one large loaf

Ingredients:

• 325g strong white bread flour

• ½ tsp freshly grated nutmeg

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• 40g caster sugar

• 150ml whole milk

• 7g sachet of yeast

• 1 egg, beaten

• 110g salted butter, softened

• zest of 1 lemon

• zest of 1 orange

• 120g sultanas

• 50g raisins or currants

• 30g candied peel

• 300g homemade marzipan

• Icing sugar for dusting

Method:

1. Gently warm the milk and pour into a jug, mixing in the yeast and 1tsp of the sugar – set aside to froth. Meanwhile, sieve together the flour, spices and remaining sugar.

2.做一个在干燥的中心成分s and tip in the milk mixture, egg and softened butter. Bring this together with your hands into a soft dough. Turn it out onto a lightly floured surface and knead for 5-10 minutes until smooth and springy. Pop in a clean bowl and leave in a warm place to double in size (1-2 hours).

3. Once doubled in size knead your dough once more to knock it back, before incorporating the dried fruit, zest and candied peel with further kneading. Roll the dough out into a rectangle of roughly 8” by 10”.

4. Shape your marzipan into a sausage that fits just inside the rolled dough. Fold the shorter edges over the marzipan and roll into a “log”. Transfer the loaf onto baking parchment and return to a warm place to prove for an hour.

5. Preheat your oven to 190C/180C (fan) and bake your stollen for 35-40 minutes until golden brown and cooked through. Set aside to cool on a wire rack before dusting generously with icing sugar and decorating unnecessarily.

Cost:Of course, bread enriched with so many delicious flavours and spices – not to mention the butter and marzipan – is always going to be a little more expensive than your average loaf. However, one small slice at a time is certainly enough where Stollen is concerned – though you’ll probably want more. Still, the entire loaf should set you back a relatively reasonable£3.50!