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German Stollen

Stollen is a bread-like fruitcake and is traditionally served during the Festive period.

½ Basic Sweet Dough recipe
175 ml raisins
125 ml sultanas and/or cake fruit and/or currants
125 ml lightly toasted flaked almonds
30 ml brandy
1 ml almond essence
125 ml red glace cherries
30 ml melted butter
30 ml brandy to sprinkle
icing sugar to dust

  1. While the dough is being prepared and left to rise, soak the fruit and nuts in the brandy and almond essence.
  2. Add the fruit to the risen dough and knead in until evenly distributed at the same time as kneading down the dough.
  3. Roll out the dough on a lightly floured surface into an oval shape about 2 cm thick or divide the dough into 2 portions to make 2 smaller loaves.
  4. Press the cherries into the dough and fold in half to create an omelette-shaped loaf/loaves.
  5. Grease a baking tray with butter or margarine and place the loaf or loaves onto the tray.
  6. Allow to rise in a mildly warm protected spot until doubled and bake at 170ºC for about 25 minutes until golden and thoroughly baked if tested with a cake tester.
  7. Remove from the oven and sprinkle with brandy. Brush with melted butter and dust generously with icing sugar.  Allow to cool and serve sliced and buttered if preferred.

Yields  l large or 2 smaller Stollen

Note
Stollen is moist and tender if served fresh but may be kept several days before serving.  If not intended for serving rather freeze.

Recipe by Carolié de Koster from Art Of Cooking page 849.

StollenSliced