Stollen

I had some Stollen in Thornton’s Coffee Shop the other day and decided to buy one for Christmas. Not a single shop in Heswall had any so I headed for the recipe books and despite a shelf full of books found not a single recipe. So it was off to the web. Lots of recipes, including one from Liverpool chef Simon Rimmer so I had to choose his. Here it is, slightly adapted by me, now cooling in the kitchen...


Ingredients
3½ fl oz warm milk
2 tsp dried yeast
pinch salt
1 tsp caster sugar
8 oz plain flour, plus extra for dusting
1 tsp ground mixed spice
7 oz mixed dried fruit (sultanas, raisins, mixed peel, glace cherries)
1 oz flaked almonds
2 oz butter
1 free range egg, beaten
9 oz marzipan
1 oz melted butter
2 oz icing sugar (or caster sugar)

Method
1. Place the milk and yeast in a bowl and mix well. Leave to sit for 5 – 6 minutes.
2. Sift the sugar, flour, salt and mixed spice into a mixing bowl.
3. Add the fried fruit, almonds and 2oz butter and mix well.
4. Add the yeast and milk mixture and mix well.
5. Add the egg and stir to make a dough.
6. Knead the dough for 5 -6 minutes, cover and leave to prove for 20 minutes.
7. Uncover the dough and turn out onto a clean, well-floured, work surface. Using your hands knock the dough back to reduce the volume, then knead for 3 – 4 minutes.
8. Push and roll the dough out by hand into a flat oval about 9 x 7 inches.
9. Roll the marzipan into a piece about 7 x 2 inches. Place the marzipan into the centre of the dough, then fold the edges of the dough to seal in the marzipan.
10. Place the stollen seal-side down onto a greased baking tray. Cover and place in a warm spot to prove for 1 hour.
11. Pre-heat the oven to 180°C/ Gas 4 / 365°F.
12. Place the stollen on the baking tray into the oven to bake for 35 minutes or until golden brown and cooked through.
13. To finish, remove the stollen from the oven, brush with melted butter and dust with icing sugar.
14. Leave to cool then serve in slices.
15. (May be served warm by re-heating in microwave for a moment and can be accompanied by a dollop of thick cream or ice cream if so desired.)