- November 2015
- Makes 2, each serves 8-10
- Hands-on time 1 hour, oven time 50-55 min, plus overnight soaking and proving
Baker and author Gerhard Jenne shares his festive recipe for one of Germany’s national treasures; stollen.
- 18g (8.7g saturated)
- 35.4g (27.6g sugars)
Make the dough up to the ed of step 5 and keep covered in a large bowl in the fridge overnight until ready to use.
Stollen can be made up to 3 weeks in advance to allow it to mature (it will also be a little drier). Keep in a cold dry place, in a tin/container where it’s covered but can breathe. Or fully bake the stollen and freeze, well wrapped in foil, for up to 1 month.
The spice mix will keep in a sealed container for 3 months. Sprinkle over porridge or a simple biscuit dough.
In some parts of Germany a ready-made poppy seed paste is used as a filling. Some stollen recipes, such as this one, feature a strand of marzipan running through the middle to give richness and extra moisture. Modern interpretations include stollen filled with cranberries, sometimes soaked in rum.
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