Perfect Stollen Pastries for Christmas
Stollen are traditional German rich yeasted bread, also called Christollen that are made with dried fruits, mixed peel and almonds, traditionally made in a loaf.
Servings 18
Ingredients
- 450 g strong white bread flour
- 7 g sachet easy bake yeast
- 70 g golden caster sugar
- 2 tsp ground mixed spice
- 1 tsp salt
- 100 g unsalted butter - softened
- 100 ml semi-skimmed milk
- 1 large egg
- 50 g each raisins, sultanas & cranberries
- 25 g mixed peel
- 35 g chopped glace cherries
- 1 large orange, for juice
- zest of 1 large orange and 1 lemon
- 250 g golden marzipan
- flaked almonds to decorate to your taste
- Glaze
- 1 medium-sized egg
- 1 tablespoon milk
- Icing Wash, optional
- 50 g icing sugar
- 4 tablespoons hot water
Instructions
- Put the dried fruits, zests and juice of one orange in a small pan, bring to a simmer, cover and set aside to soak.
- Warm the milk a little in a small pan, making sure it is tepid not hot.
- Put the flour, sugar, salt and dried yeast into a bowl and mix until combined.
- Add softened butter, beaten egg, milk and mixed spice. Mix really well with a spatula until all ingredients are fully combined.
- Drain the liquid from the soaked dried fruit and add to the dough ingredients.
- Mix everything together with a spatula until well combined.
- On a lightly floured surface, knead the dough well for around 5 minutes either by hand or for speed use a dough hook on your electric mixer.
- Place the dough into a lightly oiled bowl, cover with a plastic bag or plastic wrap and leave in a warm place for around 1 hour to rise. It should double in size. Leave longer if necessary.
- Place the dough on a lightly floured surface and knock it back, Knead it for another 10 minutes and form into a smooth ball.
- Roll the dough out to a large rectangular shape, approximately 16" x 6" (46 x 15cm), dampen the edges to help the dough stick together when rolled.
- Roll the marzipan into a long sausage shape, approximately ½ inch wide.
Place the marzipan on one edge of the dough and roll the dough around it. Pinch the edges to seal. - Slice the dough into 18 or so rounds and place the stollen pastries flat on a couple of lined baking trays, well spaced out. Cover very loosely with cling film/plastic wrap and allow to prove and rise for another 30-35 minutes in a warm place.
- Pre-heat your oven now to 200°C/180°C Fan oven/Gas 6.
- Beat the medium egg and egg wash the tops and sides of the pastries.
- Sprinkle with flaked almonds generously.
- Bake for about 30-35 minutes. After 20 minutes, turn the oven down to 180°C.
- Allow to cool completely before removing from the parchment paper.
- Mix the icing sugar and water together and stir well. Drizzle over the icing mixture if desired once the Stollen pastries have cooled.
Recipe Notes
- Don't overbake the Stollen Pastries, they are better a little soft in the middle than dry.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Perfect Stollen Pastries for Christmas
Serving Size
1 g
Amount per Serving
Calories
288
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Cholesterol
32
mg
11
%
Sodium
150
mg
7
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
28
g
31
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.