Stollen with a twist

1 comment
baking

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.

 

 

stollen

  • Servings: 10
  • Difficulty: medium
  • Print

 

Ingredients

  • 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.

Method

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!!

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

One thought on “Stollen with a twist”

  1. Pingback: Sour cherry stollen cake | vannillarock

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