This rich German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.
- 1.5 oz candied peel
- 2 oz glace cherries
- 1 orange
- 4 oz raisins, sultanas and currants
- 1 oz dried cranberries
- 2 tbsp brandy or rum
- 3-4 cardamom pods
- 1 tsp dried active yeast*
- 1 oz sugar
- 1/4 cup whole milk, plus a little extra
- 10 oz all purpose flour, plus extra for dusting
- 1/2 tsp mixed spice
- 2 oz unsalted butter(at room temperature)
- 1 medium egg
- 1 tsp vanilla extract
- 1 oz almomds
- 8 oz marzipan
- olive oil, or vegetable oil for greasing
- icing sugar, for dusting
- Finely chop the candied peel, and quarter the glace cherries. Finely grate the orange zest.
- Place all the diced fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
- Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar(roughly 1/4 tsp)
- Spoon the yeast into a bowl of a free standing mixer, then add sugar.
- In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 – 10 minutes, until the yeast has formed a thick foamy crust on the milk.
- Add the flour, spices and 1/2 tsp of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
- Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
- Roughly chop the almonds and pistachio.
- Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
- Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
- Roll the marzipan into a neat log, about 4cm shorter than the length of the dough , and place in the middle of the oval.
- Brush one long edge with milk and fold it over, completely encasing the marzipan, and press the edge together to seal.
- Carefully lift the dough onto a baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until doubled in size.
- Preheat oven to 350 degrees/gas mark 4.
- Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
- Leave to cool on a wire rack before dredging with icing sugar.
*Not to be confused with fast action dried yeast, which comes in a tub. Unlike fast-action, it needs to be activated with warm liquid and sugar before adding to the mixture.