Forget sourdough, try this authentic German stollen bread for Christmas 2020
This moist, aromatic bread studded with candied fruits will fill your home with the festive scent of the holidays
Ingredients
4 cups all purpose flour10gm instant yeast5 tbsp milk1 tbsp sugar1.5 sticks butter146 marzipan1 tsp vanilla extract3/4 tsp 3 orange, for zestZest of 1 lemon1 cup rum1 cup orange juice4 tbsp cranberry4 tbsp black raisins4 tbsp brown raisins2 cups, blanched and chopped almonds2 tbsp candied orange peel, chopped2 tbsp candied lemon peel, chopped1 tsp ginger1/2 tsp cardamom1/4 tsp cloves1/4 tsp nutmegRecipe Instructions
1. Make the starter dough by combining 1/3 rd quantity of sifted flour, instant yeast and lukewarm milk. Mix, cover and let it rise till it doubles in volume.
2. In the stand mixer bowl add in the starter dough and gently knead on slow speed add the sifted dry ingredients, sugar, salt, marzipan, soft butter, spice mix and lemon zest.
3. Mix on slow speed for 8-10min or until the dough leaves the sides of the bowl and is smooth. If doing by hand–make sure to have a smooth dough which might take 20-30 mins to knead.
4. Combine the rum, juice, zest of two oranges, cranberry, raisins, almonds and candied peels for the soaked fruits mix and add this to the mixture. Cover the dough for half-hour until it rises and proofs in volume.
5. Knock back on a floured surface, divide the dough and roll flat in a rectangle. Then roll the dough to form a ‘Batard’ shape.
6. Cover the stollen proof till it rises double in volume. For about an hour at least.
7. Bake at 180C for 40-45 minutes. Post baking when the bread is warm brush with hot melted butter and sifted icing sugar on the bread. Serve cold or lightly toasted.
