Uploaded December 2022 | Updated September 2026, 19 hours ago
Stollen…
Originating in Germany, this delicious treat is always a winner. I’ve made this one for Christmas as it is always a favourite in our home.
Wishing you all a Very Happy Christmas…
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
60g raisins
50ml dark rum
200g plain flour
200g strong plain flour
50g sugar
A little salt
One 7g sachet instant yeast
80g very soft butter
150ml Milk
1 egg
30g Chopped Almonds
1/2 tsp ginger
1/2 tsp five spice
1 tsp ground nutmeg
60g candied orange and lemon peel
1 tsp ground star anise
Zest of 1 lemon
1 tsp ground Cardamom
1/2 Cloves
1/2 Corriander
1 tsp vanilla extract
Marzipan
Method:
For the Pastry:
1) Soak the raisins in the rum overnight
2) Add 200g plain flour, 200g strong plain flour , 50g sugar, A little salt, one 7g sachet instant yeast and 80g very soft butter to a large bowl and using a hand held mixer, mix until incorporated
3) Add 150ml milk and 1 egg, mix well and knead for 5 mins with a dough attachment on the mixer
4) Cover and leave to rise until doubled in size
5) Knead the marzipan to soften it and roll into 2 long cylinders of about 30cm; set aside
6) Drain the raisins and to them add 30g Chopped Almonds, 1/2 tsp ginger, 1/2 tsp five spice, 1 tsp ground nutmeg, 60g candied orange and lemon peel, 1 tsp ground star anise, Zest of 1 lemon, 1 tsp ground cardamom
1/2 tsp cloves, 1/2 tsp coriander and 1 tsp vanilla extract. Mix well
7) On a floured board, roll out the dough to about 1 cm thick and sprinkle the fruit mix on top. Roll this up to encase the fruit and knead a little until the fruit has spread through the dough. Do not over knead
8) Roll out the dough again and this time place both marzipan rolls on top. Cut to size and roll the dough to encase each one, making sure there is dough between the two. Squeeze in the ends so the marzipan is completely covered in dough
9) Pop onto a baking tray lined with baking paper. Cover with buttered cling film and leave to rise again until doubled in size
10) Bake at Gas 6/ 200’C or 400°F for 20 mins then lower the heat for a further 25 mins at Gas 2/ 150’C or 300'F
11) As soon as it has come out of the oven, brush with browned butter and dust with sieved icing sugar
12) When cool, wrap well to keep the moisture in and leave to mature for up to 10 days
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Stollen…
Originating in Germany, this delicious treat is always a winner. I’ve made this one for Christmas as it is always a favourite in our home.
Wishing you all a Very Happy Christmas…
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
60g raisins
50ml dark rum
200g plain flour
200g strong plain flour
50g sugar
A little salt
One 7g sachet instant yeast
80g very soft butter
150ml Milk
1 egg
30g Chopped Almonds
1/2 tsp ginger
1/2 tsp five spice
1 tsp ground nutmeg
60g candied orange and lemon peel
1 tsp ground star anise
Zest of 1 lemon
1 tsp ground Cardamom
1/2 Cloves
1/2 Corriander
1 tsp vanilla extract
Marzipan
Method:
For the Pastry:
1) Soak the raisins in the rum overnight
2) Add 200g plain flour, 200g strong plain flour , 50g sugar, A little salt, one 7g sachet instant yeast and 80g very soft butter to a large bowl and using a hand held mixer, mix until incorporated
3) Add 150ml milk and 1 egg, mix well and knead for 5 mins with a dough attachment on the mixer
4) Cover and leave to rise until doubled in size
5) Knead the marzipan to soften it and roll into 2 long cylinders of about 30cm; set aside
6) Drain the raisins and to them add 30g Chopped Almonds, 1/2 tsp ginger, 1/2 tsp five spice, 1 tsp ground nutmeg, 60g candied orange and lemon peel, 1 tsp ground star anise, Zest of 1 lemon, 1 tsp ground cardamom
1/2 tsp cloves, 1/2 tsp coriander and 1 tsp vanilla extract. Mix well
7) On a floured board, roll out the dough to about 1 cm thick and sprinkle the fruit mix on top. Roll this up to encase the fruit and knead a little until the fruit has spread through the dough. Do not over knead
8) Roll out the dough again and this time place both marzipan rolls on top. Cut to size and roll the dough to encase each one, making sure there is dough between the two. Squeeze in the ends so the marzipan is completely covered in dough
9) Pop onto a baking tray lined with baking paper. Cover with buttered cling film and leave to rise again until doubled in size
10) Bake at Gas 6/ 200’C or 400°F for 20 mins then lower the heat for a further 25 mins at Gas 2/ 150’C or 300'F
11) As soon as it has come out of the oven, brush with browned butter and dust with sieved icing sugar
12) When cool, wrap well to keep the moisture in and leave to mature for up to 10 days
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
