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
Dough
NEED:
zest 1 lemon and 1 orange
150 grams butter
100 grams sugar
1 egg yolk
20 grams granulated yeast
300 grams milk
500-520 grams bakers flour
150 grams dried fruit of choice (sultanas, raisins, currants)
70 grams slivered almonds
pinch salt
Paste
NEED:
140 grams icing sugar (made in Thermomix)
140 grams blanched almonds
50 grams cornflour
1 egg white
DO:
Place zest into Thermomix bowl and grate for 10 seconds on speed 8.
Add butter, sugar, egg yolk, milk and yeast to bowl and bring together for 5 seconds on speed 6. Heat for 2 minutes at 50oC on speed 3.
Add flour and mix for 10 seconds on speed 6.
Add remaining ingredients and knead for 2 minutes on Interval Setting.
Wrap and allow to rise until doubled.
Meanwhile make the paste by placing blanched almonds and cornflour into clean Thermomix bowl and mill for 10 seconds on speed 8.
Add sugar and egg white and mix until forming a thick paste…approximately 8-10 seconds on speed 8.
When dough has risen sufficiently divide in half and push half into base of ring tin. Spread almond paste on top and then top with remaining dough. Cover and allow to rise again.
Cook in pre-heated 160oC oven for 40 minutes until crusty on top, (should still be moist.)
Cool for 10 minutes in pan and then remove.
When cool, ice with lemon glaze (icing sugar mixed with lemon juice for 3 minutes at 60oC on speed 3).
In this case more like a paste as opposed to a glaze…traditionally Stollen is dredged with heaps of icing sugar whilst warm…then…Decorate with red and green glace cherries if desired. Slice and serve with fresh butter which of course is completely over the top, but then, it is Christmas.
We love anything with sugar, butter and nuts. It just means you’re destined for victory. And though it may not be good for the waist, it’s always good for the taste…buds that is!
Looks great !!! Bet it is rich with all that almond paste. Was it the marzipan that you didn’t like as a kid? The almond essence or bitter almond flavour turns a lot of kids off, so your almond paste is much more friendly for littlies. Nice work again.