Events and Celebrations

  • 625 g (1¼ lb) strong plain flour
  • 25 g (1 oz) fresh yeast, crumbled
  • 300 ml (½ pint) lukewarm milk
  • 75 g (3 oz) caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • grated rind of ½ lemon
  • ½ teaspoon salt
  • 175 g (6 oz) butter
  • 175 g (6 oz) cut mixed peel
  • 125 g (4 oz) pistachio nuts
  • 175 g (6 oz) icing sugar
  • 1 tablespoon maraschino liqueur
  • 125 g (4 oz) marzipan
  • 65 g (2½ oz) melted butter, to glaze

Sift 500 g (1 lb) of the flour into a bowl, reserving a little sifted flour for sprinkling. Make a well, add the yeast and milk and stir into the flour. Sprinkle with a little flour, cover the bowl and leave for 20 minutes.

Add the sugar, egg, vanilla extract, lemon rind and salt to the yeast and knead to give a dry, firm dough. Cover the bowl and leave to rise for 10 minutes.

Work the butter together with the remaining flour and the mixed peel. Work this mixture into the dough and leave to rise for a further 30 minutes.

Work the pistachios, 50 g (2 oz) of the icing sugar and the maraschino into the marzipan. Roll out to 1 cm (½ inch) thick and cut into 1 cm (½ inch) cubes. Work these quickly into the dough. Shape the dough into 2 balls, then roll into 2 stollen about 30 cm (12 inches) long. Place on a baking sheet lined with greased greaseproof paper. Cover with greased clingfilm and leave to rise for 20–30 minutes.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 50–60 minutes, or until a skewer comes out clean. Brush the warm stollen all over with melted butter and dust with the remaining icing sugar.

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