Stollen

~ Tandy

I am submitting this recipe for Stollen to Meeta’s Monthly Mingle, which is being hosted this month by Jungle Frog Cooking and to Twelve Loaves which is hosted by Jaime, Lora and Barb.

Today’s inspirational recipe from Lavender and Lime ♥ Stollen ♥ #LavenderAndLime Click To Tweet

Last week I flew up to Johannesburg as my sister is visiting from Australia with my nieces. I stayed with my parents and got to spend some time with friends, as well as my mother-in-law. Before I went to have morning coffee with Marguerite, I went shopping at the Woolworths on Grayston Drive. I chose a selection of biscuits, chocolates and carrot cake and my mother-in-law and I indulged in a decadent mid morning snack. Of course, having bought so much, I left her with enough treats to last the week before she moved to Hoekwil. When my mom got home I told her that Woolworths had a special of 20% off stollen and lebkuchen. My mom is of German descent and Christmas always means lots of cookies and slices of stollen. She told me she doesn’t have a good recipe for stollen and has not made it in years. I knew there was a recipe for my bread maker and I told my mom I would make the stollen and if it was great, I would send her the recipe. You don’t need a bread maker for this recipe as you could do the kneading in a mixer, or by hand if you prefer. It was just good fortune that two of the challenges I try and do each month have stollen as the ‘to do’ recipe. I’ve now killed three birds with one stone! I placed the ingredients into the bread maker and Dave and I left to get one thing from the shop. That one thing turned into 5 and we were out of the house for over 3 hours. When we got home it was hot, and the stollen proved amazingly well. It is summer and nearly holidays and I will be making more breads to enjoy and share with you.

do you have a Christmas tradition?

Stollen

 

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Stollen

Recipe Category: Bread
Makes enough for: 1 stollen
All Rights Reserved: Recipe from Breville Ikon recipe book page R23

Ingredients

for the dough

  • 125 mls milk
  • 125 mls water
  • 60 mls melted butter
  • 5 mls salt
  • 60 mls fructose
  • 600 g bread flour
  • 1 orange, zest only
  • 1 egg, lightly beaten
  • 10 mls instant dried yeast

for the filling

  • 125 mls raisins
  • 60 mls crimson raisins
  • 60 mls dried cherries
  • 40 mls dried cranberries
  • 60 mls slivered almonds
  • 40 mls brandy

to make the stollen

  • 40 mls melted butter
  • 60 mls icing sugar

Method

for the dough

  • Place ingredients into the bread maker and set on dough - bread

for the filling

  • Soak the dried fruit and nuts in the brandy in a covered bowl for 2 hours

to make the stollen

  • Turn the dough out and flatten to a 25cm x 25cm square
  • Scatter the fruit and nuts on top
  • Knead to incorporate
  • Roll out to a 35cm x 20cm oval
  • Fold in half lengthways
  • Place on a lightly greased baking tray
  • Brush on the melted butter
  • Cover loosely with cling film and prove for an hour
  • Preheat the oven to 180° Celsius
  • Bake for 35 minutes
  • Remove and cool on a wire rack
  • When cool, dust with the icing sugar

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