“Starry Night German Christmas Stollen”

Allergens

Gluten, Eggs, Dairy, Nuts (almonds and marzipan)

Ingredients

• 350g raisins
• 100g glace cherries, halved
• 150g marzipan, grated
• 600g white bread flour
• 15g yeast
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 75g unsalted butter, softened
• 3 large eggs, beaten
• 60ml full
• fat milk
• Zest of 1 lemon
• 2 tbsp rum or brandy
• Icing sugar for dusting

Instructions

1. In a large bowl, combine the raisins and glace cherries with the rum or brandy, and let it soak overnight.
2. The next day, in a separate bowl, whisk together the flour, yeast, cinnamon, cardamom, nutmeg, and salt.
3. Add the softened butter to the dry ingredients and use your fingers to rub them together until the mixture resembles fine breadcrumbs.
4. Stir in the grated marzipan.
5. Gradually add the beaten eggs, followed by the milk, to form a dough.
6. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.
8. Preheat your oven to 350°F (175°C).
9. Once risen, transfer the dough onto a floured surface and knead in the soaked fruits.
10. Shape the dough into an oval loaf and place it on a lined baking sheet.
11. Bake for 35 40 minutes or until golden brown and cooked through.
12. Remove from the oven and let it cool completely before dusting with powdered sugar.

Chef’s Insight

Allow the dough to rise slowly for optimal flavor development.

Notes

This recipe makes a rich and fruity Stollen that's perfect for gifting or enjoying during the holiday season.