Mini Christmas Cherry Stollen
Easy Thermomix Christmas Stollen Recipe - Perfect for the Holiday Season!
I do love Christmas. My mum made it very special for us as when she grew up as a misplaced war orphan, Christmas was anything but special. She worked ultra hard for her own family to remember Christmas as a magical time spent in cooking and preparing, wonderful traditional foods from all over the world together. I have such fond memories of those days.
Then there were my years spent in the USA whose melting pot cultures outdoes the entire world when it comes to Christmas traditions. SO...that is my excuse for all the excesses I go to during my favourite time of the year!
This is German Christmas bread and is completely divine when fresh and still warm. The marzipan in the middle is the key, and homemade is the only way to go! It works very well with butter for a few days, then toasted is just as delish!
Merry Christmas my lovelies, I hope you enjoy this one!
Make sure you go and look at my multitude of Christmas publications. They are all free with Insider Club membership, gift yourself this year and never look back!
CRACKER OF A CHRISTMAS recipe collection
The Gourmet Gift Advent Calendar
Amazing Grazing (which also has a print version)
A Very Doterra Christmix (which includes a video replay of the cooking class)
The 12 Mocktails?Cocktails of Christmas
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams raw caster sugar BUY
- 150 Grams butter BUY
- 1 egg yolks
- 2 Teaspoons dried active yeast
- 300 Grams whole milk BUY
- 540 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 1 lemons zest only
- 1 orange, zest only
- 150 Grams dried cherries
- 1 Batch Marzipan freshly made Recipe
- Plenty of melted butter and lots of icing sugar as shown in the video
- glace cherries for decoration if desired
Do
- 1
Place sugar, butter, egg yolk, milk and yeast into the Thermomix bowl and mix 3 sec/speed 6. Warm 1 min/37°C/speed 2.
- 2
Add flour and salt and mix 10 sec/speed 6.
- 3
Tip out onto floured Silpat mat. Add the zests and dried cherries, completing the kneading by hand as you form into a tight ball, wrap and allow to rise until doubled.
- 4
Preheat oven to 160°C.
- 5
Roll the marzipan out on a Silpat mat to a large rectangle (you can mess around with this later, but it's handy to have it ready.)
- 6
When dough has risen sufficiently divide into 4 equal pieces and roll each into a flat rectangle. Lay a piece of 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 pieces of dough.
- 7
Bake for 25-30 minutes until just golden on top. It will not sound hollow because of the marzipan, but you should be able to tell if they are fully baked or not.
- 8
Remove from the oven and cool slightly, before brushing with loads of melted butter, you will need to repeat the brushing a couple of times as it will soak into the dough. Dredge with icing sugar. Leave for 30 minutes and dust with more icing sugar, adding the cherries for garnish if you wish. Wrap and store in the fridge, though best served warm. It toasts really well too.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
