when stollen steps in

stollen- cityhippyfarmgirlstollen recipe- cityhippyfarmgirl

There are two kinds of people in this world. Those that like marzipan and those that would well, rather not. Not me though, I love the stuff. I mourn the shift in wedding cultures that don’t seem to have the traditional densely fruited cake covered in marzipan any longer. For me, it was the highlight of a wedding. How can they serve a carrot cake or chocolate mud instead I ask you? Oh how?

I still can’t quite put my finger on why I like marzipan. It’s a textural thing, kind of gritty and ever so slightly medicinal tasting. There’s just something about it that just quietly whispers to me.

I was first drawn to the lovely Joanna’s blog over our mutual love of marzipan across the seas of the world. I am also lucky enough to have a dear friend that would quietly slip in a little marzipan log into my bag, whenever I was having a tough day. (You see, marzipan has special healing properties, that very few people are aware of- it really is the good stuff.)

christmas stollen recipe- cityhippyfarmgirl

¬†As I don’t seem to be going to many marzipan laden fruit cake filled weddings at the moment, I have to find my fix somewhere else. That’s where stollen steps in.

It had been awhile since I had made it last, three years to be exact, and quite frankly it was time to give it another crack.

german christmas cake- cityhippyfarmgirl

Stollen

(makes two big ones)

500g mixed dried fruit

80mls amaretto

300g sourdough starter (or 2 tsps of dried yeast)

600g flour (4 cups)

200g softened butter

50g brown sugar/raw sugar

1 tsp cinnamon

1/2 tsp cardamon

1/2 tsp ginger

2 beaten eggs

zest of a lemon

200-250mls water

Extras

500g marzipan

100g melted butter (extra)

To begin with, soak the dried fruit in the amaretto overnight. The following day, mix the dough- add starter, soaked fruit, flour, sugar, spices, butter, eggs, lemon zest and water. (Go slowly on the water, the amount you’ll need will vary depending on your dried fruit, flour and starter.

Mix the dough for about 8 minutes on a low speed. Allow to prove for about an hour and then give the dough a quick fold. Prove again for several hours. Meanwhile divide marzipan in two and roll into a log of about 20cm long.

For the dough, divide it in half, slightly flattening with finger tips to make a rough rectangle. Place marzipan in the middle and roll it up within the dough. Place on a tray, cover with a plastic bag to create a humid environment and allow to prove for another couple of hours. Preheat oven and bake at 180C for approximately 45 minutes, or until golden. When out of the oven and still hot, brush with 100g of extra melted butter between the two stollen.

Allow to cool and wrap in baking paper oven night, the following day drench the stollen in large amount of sift icing sugar.

Serve small slices with excellent coffee and bundles of enthusiasm.

************

this post submitted to the always delicious yeastspotting

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26 thoughts on “when stollen steps in

  1. i love marzipan too..and even though i’m not a big dark chocolate fan marzipan covered in it is my favourite chocolate..well..i have two favourites cause i love candied orange peel dipped in it too..

    your stollen looks beautiful..it’s on my list of things to do this christmas too along with quite a few other things..i’ve made mince mix and several batches of mince pies and today i’m making a christmas cake and shortbread..i might have bitten off more than i can chew! x

  2. This looks great Brydie. Would it be ok without the marzipan or is that unthinkable!? Happy Christmas baking to you, I am making fruit mince pies today and also experimenting with some semi-sourdough baguettes.

    • Oh my goodness Jane, completely unthinkable!!!! Well to me anyway, a lost opportunity for marzipan that is, for all others…completely fine :-) Maybe just decrease the baking time a little.
      I’ll bet those semi sourdough baguettes are delicious.

  3. I’m with you, Brydie. I just love marzipan. I roll it thickly over all my Christmas cakes and when I serve people a slice I’m always shocked if I see them pick off the marzipan. I can eat it all by itself. I love the look of your stollen. I’ve never made one but would love to give this a go. It must have a lovely aroma as it’s cooking xx

    • I’ve been super impressed with your gorgeous Christmas cakes, they look wonderful, (and only enhanced by the thick layer of marzipan I might add.)

      The stollen did have a good smell happening while cooking, the five year old remarked, “oooooh Mama, that smells gooooood!” :-)

    • Almost Nick, almost. I see you didnt go for the lump version of it either, (apparently a baby Jesus swaddled and laying in the snow). I did last time I made it but ran with a smooth one this year, a lot easier!

  4. I adore marzipan…I also adore Brussels sprouts and broad beans…maybe it’s a vego thing…all strong flavours. I made stollen last year for the neighbours. Now that they are used to us I should probably up the ante (to apologise) and give them my first born son (who is still complaining about the last time I had to hand him over… “Mum, I HAVE TO GO TO WORK YOU KNOW!” ;) ) BUT they are getting these… http://ambrosiasoulfulcooking.blogspot.com.au/2013/12/whole-wheat-cranberry-pistachio-mini.html
    and they can be grateful for them or I will send the chooks over to talk turkey…

    • Fran I think your neighbours will be super happy on receiving those little goodies- they look great, (actually as does anything vaguely panettone related.)
      I’d certainly be happy being your neighbour.

  5. You are so clever, Brydie, to make your own Stollen! My mom always bought the kind with the marzipan, which I love too! In fact, anything marzipan I’ll eat! This year it looks as if you’ve given your Stollen a double-dose of almond — the amaretto and the marzipan; I bet it tastes wonderful. And, yes, almonds do have healing properties ‘tho what they are, I can’t tell you. :)

  6. I like marzipan but not the fruit cake it usually tops :P However, stollen I have never tried but I think I could like a lot! It looks more like fruit bread than traditional fruit cake, and I love fruit bread :) Plus, cardamom…you can’t go wrong with cardamom.

  7. Tiptoes in, must have felt a marzipan vibe in the ether somewhere…. What a beautiful looking stollen you have there, oh my my…. curiously I have some home made marzipan in the fridge waiting to be turned into rondo filling – B made a fruit cake the other day, but the top got burnt and we haven’t quite investigated to see if the burnt taste has gone right through or whether we can do something clever involving a sharp knife and lots of apricot jam and marzipan, we wlll have to see. In the meantime hope you are having good weather and happy days xx Joanna

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