From the Anchor Yeast Kitchen
Stollen
Prep 1 hr 30 mins
Baking Time
25–30 mins
Total 2 hr
Makes 1 Stollen
easy
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By
Anchor Yeast Kitchen
A traditional German bread eaten during Christmas, this Stollen recipe is filled with fruit and marzipan and coated with icing sugar.
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
1
Large egg, beaten
60
ml
Lukewarm water
( ¼ cup )
60
ml
Lukewarm milk
( ¼ cup )
75
g
Dried fruit cake mix
( 125 ml )
200
g
Marzipan
60
g
Pecan nuts ( 125 ml ), chopped
20
Green cherries, chopped
20
Red cherries, chopped
1
Beaten egg, to brush
Melted butter, to drizzle
Icing sugar, to dust
Method
Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix beaten egg, lukewarm water and milk together and add to the dry ingredients to form a soft dough.
Knead the dough for about 10 minutes, until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and work in the dried fruit cake mix. Cover and leave to rest for 5 minutes.
Knead the marzipan until soft and roll into a roll.
Knock the dough down and press into an oval shape of 22 x 18 cm, about 5 mm thick.
Brush the surface with beaten egg and sprinkle with chopped nuts and cherries. Place the marzipan roll down the centre of the oval, lengthwise.
Fold the one half of the dough over the marzipan towards the other edge, placing the top edge slightly away from the bottom edge. Press down to seal and fold the bottom edge back over the top edge. Use the side of the hand, press a ridge down the centre of the shaped Stollen.
Place onto a greased baking tray, cover with greased plastic and leave to rise in a warm place for 25 - 30 minutes.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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