I love homemade stollen but am grateful the urge to make it only comes in December! I have given Lakeland a good few 'shout outs' recently, and here is another for their stollen tin. Of course you can simply roll a stollen as I have on years gone by, but for that perfect shape, take a look at speciality tins.
I adapted the Lakeland recipe for the Thermomix and substituted a pistachio paste for shop bought marzipan. You can mix up your own marzipan so quickly in a Thermomix and it tastes sooooo much better. I don't like candied peel, but if you do, include 30g of that within your 250g fruit/nut mix.
If you don't want to make the marzipan, you need about 200g of shop bought.
- 150g milk
- 2 tsp instant yeast
- 350g strong white bread flour
- 50g honey
- 100g unsalted butter (softened)
- 1 egg
- 250g mixed dried fruit and nuts of your choice – I used sultanas, glacé cherries (always wash and dry!) apricots, pistachio and almonds
- Zest of a lemon
For the pistachio paste – this makes double the quantity needed for the stollen
- 200g pistachios
- 200g icing (confectioners) sugar
- 1 egg and 1 egg yolk
- 25g freshly squeezed lemon juice
- Pinch of salt
- Green food colouring (optional) – personally I use it for cakes but not for a bread insert.
- If you want even more punch, add a little pistachio extract.
If making the pistachio paste in the Thermomix I give full credit to Valerie Lugonja who blogs as acanadianfoodie- her TM really are fail proof. The paste is a lot softer than shop bought, so if you want it too be a lot stiffer just cut out the assented and reduce the lemon juice.
For the paste…
- Weigh and mill the nuts in TM bowl for 12 seconds sp10, set aside
- Add sugar, egg, egg yolk and heat 80° 10 minutes, sp4
- Add salt, lemon juice, extract and colouring (if using), reserved ground nuts and mix well sp10 30 seconds
- Empty paste onto cling film (divide in two )
- Chill thoroughly in fridge – about an hour.
- Use half in the dough.
For the stollen…
- Heat the milk in the TM bowl at 37° sp3 adding the yeast as it reaches temperature. Mix for a further 30seconds.
- Add flour, honey, butter, egg and mix on dough/interval setting for 3 minutes
- Add fruit and nuts and mix on interval setting for another minute.
- Tip into a bowl or leave to rise in TM bowl( if you have a second bowl or know you won't need it for at least two hours). Cover and leave to rise in warm lace for at least two hours
- I knock back by mixing on dough setting for a minute. If however you have let rise in another bowl you could knead by hand.
- Roll to a rectangle 25cmx20cm /8″x10″
- Roll the marzipan into sausage shape slightly shorter than the dough
- Place in centre of dough and enclose it carefully.
- I placed this (seam side up) in the tin then inverted onto a parchment lined baking sheet.
- Leave the dough to rise again in a warm place . You can't actually see this happening if you are using a tin but an hour will be fine. If you are shaping this free form, you'll be able to see it. As ever, I suggest using a very large plastic bag to enclose it for this second rise.
- While it is resting, preheat oven to 190°C/380°F. I used the baking/ lower Aga oven and only needed the lower end of the baking time.
- Bake for 35 – 40 minutes
- Cool on a wire rack
- Drizzle with citrus water icing if liked
Enjoy! And happy festive baking!!