THE CHRISTMAS STOLLEN
Christmas Stollen with Pistachio Marzipan
Without too much ado about nothing, Stollen originates from Germany, and apparently has been around for at least 500 years. Buttery, almond laden, fruity, sweet and yeast risen, my dear mother used to make it each Christmas, and I confess I was never keen on it, but with a tweak or two, this is stunning and perhaps in an age of super indulgence, more tuned for adult palates. So (and I’m channeling Great Aunt Helga Holder here;)
You vill make da Kristmash sturlen! UND you vill like it UND den you vill haf a Frohe Weihnachten
NEED:
zest 1 lemon and 1 orange
100g sugar
150g butter
1 egg yolk
30g fresh yeast
300 g milk
540g bakers flour
150g dried or glazed fruit of choice (sultanas, raisins, currants, cherries)
70g slivered almonds
Pinch sea salt
1 batch Pistachio Marzipan
Melted butter and icing sugar as needed
DO:
Place zest and sugar into Thermomix bowl and mill 10 sec/ speed 10.
Add butter, egg yolk, milk and yeast to bowl and warm 4 min/37C/speed 2.
Add flour and mix 10 sec/speed 6.
Add remaining ingredients and knead 2 min/Interval.
Tip out onto floured Silpat mat. Some of the fruit may not be incorporated, don’t worry, complete this by hand as you knead into a tight ball, wrap and allow to rise until doubled.
Preheat oven to 160C.
When dough has risen sufficiently divide in half and roll each into a flat rectangle. Spread half pistachio marzipan across the dough and roll up into a log shape, tucking in ends of dough to seal. Place onto flat baking tray, seam side down and allow to rise a second time. Repeat with other piece of dough.
Bake for 40 minutes until golden on top, (should still be moist.)
Cool for 10 minutes. Brush each loaf with melted butter liberally and then dredge with icing sugar. Leave for 30 minutes and then dredge again with remaining icing sugar. Decorate with glazed citrus or cherries or both. Wrap and store up to 2 weeks in the fridge, though I personally like it fresh with, you guessed it, lots of butter. But it is Christmas….
