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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 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 Available only in our Edinburgh shops 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 Available in our Edinburgh shops only after 09/06/2020 More products
80g butter, softened Available only in our Edinburgh shops More products
1 egg, beaten Available only in our Edinburgh shops More products
200ml milk Available only in our Edinburgh shops 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

Temporarily unavailable due to high coronavirus demand

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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Shopping List

Sultanas 9 Crown Turkey ORGANIC
Real Foods
Dried Cranberries added sugar, ORGANIC
Real Foods
Blanched Almonds ORGANIC
Real Foods
Ground Almonds ORGANIC
Real Foods
Lemon ORGANIC
Real Foods (each)
£0.85
Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Fine Sea Salt
Real Foods
Ground Nutmegs
Real Foods
Ground Cloves
Real Foods
Ground Allspice Pimento
Real Foods
White Flour ORGANIC
Shipton Mill (1kg)
£1.55
Whole Green Cardamom ORGANIC
Real Foods (1kg)
£62.50

Temporarily unavailable due to high coronavirus demand

Flaked Almonds ORGANIC
Real Foods
Ground Cinnamon
Real Foods
Madagascan Bourbon Vanilla Pods
Little Pod (2pack)
£10.43
Free Range Eggs Medium Scotland ORGANIC
Highland Eggs (6eggs)
£1.85
Available only in our Edinburgh shops
Full Fat Milk ORGANIC
Clyde Organics (500ml)
£0.68
Available only in our Edinburgh shops
Caster Sugar ORGANIC
Real Foods
Icing Sugar ORGANIC
Real Foods
Caster Sugar ORGANIC
Real Foods