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Tipsy German Christmas Stollen Recipe

Independent Reviewer Pam Reichhartinger-Lawlor, who writes the blog 'thebreadshebakes', bakes her version of Stollen using Real Foods pre-packed organic fruit, using less sugar and butter whilst maintaining the rich, spicy and fruitiness of this continental Christmas favourite.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth
On:

Cuisine

Other

Time

> 2 hrs

Skill Level

Advanced

Serves

20

Courses etc.

Baking Sweet
Christmas Recipes

You will need

IngredientAdd
For the fruit & nut soaker:
100g organic sultanas More products
100g dried organic cranberries More products
100g blanched almonds, roughly chopped More products
50g Stroh rum 80% (or use alternative to this spiced rum)
For the sourdough:
seeds from a vanilla pod

Awaiting stock

 		More products
100g plain flour More products
25g wheat sourdough starter (make your own or get from a friend)
100g water
For the almond & pistachio paste:
25g ground almonds More products
25g pistachios, please grind finely More products
25g caster sugar More products
25g icing sugar More products
50g water
1/2 lemon grated zest and juice More products
For the dough:
475g plain organic flour -German type 500 recommended or use plain suggested above for sourdough
100g caster sugar More products
8g dried yeast More products
80g butter, softened Available only in our Edinburgh shops More products
1 egg, beaten

Awaiting stock

 		More products
200ml milk

Awaiting stock

 		More products
1/4 tsp salt More products
1/2 lemon grated zest (as above)
pinch of ground nutmeg More products
pinch of ground cloves More products
pinch of ground cinnamon More products
pinch of ground allspice More products
3 cardamon pods More products
For the topping:
1 egg (as above)
handful of almond flakes More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Please note that all the ingredients should be at room temperature, so warm the milk slightly if it’s just out of the fridge.
  • On the evening before baking:
  • Prepare the sourdough by mixing the listed ingredients together and covering the bowl with cling film.
  • Prepare the almond and pistachio paste, cover with cling film and keep in the fridge overnight. The paste should be nice and smooth, not too wet or dry.
  • On the day of baking:
  • Crack the shell of the cardamom pods with a knife handle and remove the seeds. Give the seeds a quick grind with a pestle and mortar. Don’t use ground cardamom as it just doesn’t have the same fragrant, fresh flavour.
  • Mix together the following ingredients to form a dough:
  • Flour, 150g sourdough, caster sugar, yeast, milk, butter, egg, 120g homemade almond and pistachio paste
  • Knead for 10 mins to develop a smooth and satiny dough. It’ll be a little sticky but that’s fine.
  • Then work in the fruits, nuts, lemon zest and spices, distributing them as evenly as possible.
  • Now leave the dough in a warm place, covered with a kitchen towel or clingfilm, until it has doubled in size (the time this takes can vary depending on the room temperature; approx. 1.5 hours).
  • Knock the air out of the risen dough and knead for another minute or two.
  • Shape the dough into an oval loaf (I’m not too bothered with the traditional fold).
  • Place on a baking tray lined with baking paper and cover with a kitchen towel.
  • Leave in a draught-free place for its second proof. Depending on the temperature in your kitchen, approximately 1 hour. Use your finger to make a small dent in the dough. If the dent remains, the bread is ready to bake. If it disappears, the dough needs some more time.
  • Preheat the oven to 190°C (gas mark 5).
  • Prepare some egg wash (combine an egg and a tablespoon of water and whisk together).
  • When the dough is ready, brush the stollen with the egg wash and sprinkle with almond flakes.
  • Bake in the oven on the lowest shelf for 1 hour 15 mins. If it browns too quickly, protect the bread by covering the top with tin foil. I do this after 25 mins initial baking time.
  • Use a cocktail stick or skewer to check if the dough has fully baked through as you would with a cake. The internal temperature of the loaf should be 85 – 87°C, my Thermapen is proving invaluable once more!
  • Allow it to cool on the baking sheet for about 5 minutes before lifting it onto a wire rack to finish cooling.
  • Serve in relatively thick slices with strong coffee or tea and good quality butter. Lightly toast if you would like to heat it through.

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Picture of Sultanas 9 Crown Turkey ORGANIC
Sultanas 9 Crown Turkey ORGANIC
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Dried Cranberries added sugar, ORGANIC
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Blanched Almonds ORGANIC
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Blanched Fine Ground Almonds ORGANIC
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Raw Hulled Pistachio Nuts
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Dried Yeast Active
Allinson (125g)
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Ground Nutmegs
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Ground Allspice Pimento
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Whole Green Cardamom ORGANIC
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