Richard Bertinet’s Christmas stollen
- December 2011
- Makes 4 loaves; each cuts into 6 slices
- Hands-on time 45 minutes, oven 20-25 minutes, plus at least 3¾ hours resting and proving
Richard Bertinet’s Christmas stollen recipe is perfect for the holiday season. Full of dried fruits, nuts and finished with a rum glaze – it’s a labour of love with a moreish end result.
- 12.3g (5.6g saturated)
- 30.4g (15.2g sugars)
Don’t worry if the stollen bursts a bit at the seams when baking. The loaves will still look – and taste – great.
You can make the stollen up to a week in advance. Wrap in baking paper and store in an airtight container in a cool dark place. Warm in a medium oven for 10 minutes before serving.
You can freeze the cooled stollens for up to 2 months, wrapped in baking paper, then foil. Defrost at room temperature, then warm in a medium oven for 10 minutes.
Crème d’amande is a thick, sweet, creamed almond mixture used in Continental baking.
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