Ingredients
Original quantities
Yeast mixture
Dough
To finish
Method
- Mix the yeast mixture ingredients (, , and ) together in a bowl and leave to bubble for 30 minutes.
- Place the for the dough in the magimix with the , zest, and .
- Add the , process until smooth then tip into a large mixing bowl.
- Add the , , , yeast mixture, and . Stir everything together. Cover and leave for 10 minutes.
- Oil hands and work surface. Gently knead the dough for 10 seconds and then return to the bowl, cover again and leave for 10 minutes.
- Repeat twice more at 10 minute intervals then leave the dough for 30 minutes.
- Divide the dough into 2 pieces and round each piece into a ball. On a lightly dusted surface, roll each ball into an oval 2cm thick.
- Take the , divide it in half and mould each piece into a sausage the same length as the dough.
- Place the marzipan along the length of the dough and then fold the dough in half to cover the marzipan. Press the dough to seal in the marzipan.
- Place each stollen on a baking sheet lined with parchment. Put in a carrier bag and leave in a warm place for an hour (doubled in size).
- Place the tray in the centre of the oven and bake for 20 minutes then reduce the heat to 190ºC (170ºC fan) and bake for a further 15 minutes.
- Leave to cool on a wire rack. While still warm, brush with melted and drench with .
Notes
- The original doesn’t say what temperature to start the oven at before turning it down to 190°C. Around 200°C (180°C fan), gas 6 is typical for an enriched loaf like this.
- For a quicker, yeast-free version see Dan Lepard’s Sour Cherry Stollen.
