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Stollen is a traditional German Christmas bread, this recipe takes a bit longer to make as you are making your own marzipan.
Line a large baking tray with parchment paper.
Fit the Whisk Tool.
Add milk, sugar and yeast into the Appliance bowl, fit the splashguard.
Heat for 8 minutes, 36ºC, speed 1.
Transfer the mixture into a jug and set aside for 15 minutes.
To make the marzipan
Clean the Appliance bowl and fit the K-Beater.
Add almonds, caster sugar and icing sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed 1.
Add beaten egg into the Appliance bowl.
Mix until a ball is formed for 1 minute, speed 2.
Dust a work surface with icing sugar.
Transfer the paste from the Appliance bowl onto the work surface.
Knead until the mixture comes together.
Roll into a log, approx. 20 cm long and set aside.
To make the dough
Clean the Appliance bowl and fit the K-Beater.
Add flour, cinnamon, cloves, salt, caster sugar and beaten egg into the Appliance bowl, fit the splashguard.
Transfer the contents of the jug into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed 1.
While the machine is running, gradually add butter into the Appliance bowl.
Mix until a smooth dough is formed for 5 minutes, speed 1.
Place the dough on a lightly floured work surface.
Add candied peel, cherries and almonds to the dough.
Knead until combined.
Press into a rectangle, approx. 20 cm x 25 cm.
Place the marzipan in the middle of the dough.
Fold the dough over and gently seal to create a seam.
Place on the prepared baking tray, seam side down.
Cover loosely with lightly oiled plastic wrap.
Prove until doubled for 1 hour 35 minutes.
Preheat the oven to 180ºC.
Place the baking tray in the oven.
Bake until golden brown for 35 minutes, 180ºC.
Remove from the oven.
Add the melted butter and sugar into a small bowl.
Mix until combined.
Brush the glaze over the stollen immediately.
Turn out onto a wire rack and let cool.
Serve
Stollen is a traditional German Christmas bread, this recipe takes a bit longer to make as you are making your own marzipan.
Line a large baking tray with parchment paper.
Fit the Whisk Tool.
Add milk, sugar and yeast into the Appliance bowl, fit the splashguard.
Heat for 8 minutes, 36ºC, speed 1.
Transfer the mixture into a jug and set aside for 15 minutes.
To make the marzipan
Clean the Appliance bowl and fit the K-Beater.
Add almonds, caster sugar and icing sugar into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed 1.
Add beaten egg into the Appliance bowl.
Mix until a ball is formed for 1 minute, speed 2.
Dust a work surface with icing sugar.
Transfer the paste from the Appliance bowl onto the work surface.
Knead until the mixture comes together.
Roll into a log, approx. 20 cm long and set aside.
To make the dough
Clean the Appliance bowl and fit the K-Beater.
Add flour, cinnamon, cloves, salt, caster sugar and beaten egg into the Appliance bowl, fit the splashguard.
Transfer the contents of the jug into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed 1.
While the machine is running, gradually add butter into the Appliance bowl.
Mix until a smooth dough is formed for 5 minutes, speed 1.
Place the dough on a lightly floured work surface.
Add candied peel, cherries and almonds to the dough.
Knead until combined.
Press into a rectangle, approx. 20 cm x 25 cm.
Place the marzipan in the middle of the dough.
Fold the dough over and gently seal to create a seam.
Place on the prepared baking tray, seam side down.
Cover loosely with lightly oiled plastic wrap.
Prove until doubled for 1 hour 35 minutes.
Preheat the oven to 180ºC.
Place the baking tray in the oven.
Bake until golden brown for 35 minutes, 180ºC.
Remove from the oven.
Add the melted butter and sugar into a small bowl.
Mix until combined.
Brush the glaze over the stollen immediately.
Turn out onto a wire rack and let cool.
Serve