Mrs Frugal Posted December 10, 2007 Share Posted December 10, 2007 This is so much nicer than the shop bought ones which are often dry or sickly. It's light and delicious and worth making the effort with. STOLLEN 150ml lukewarm milk 40g caster sugar 2 tsp easy blend dried yeast 350g plain flour plus extra for dusting 1/4 tsp salt 100g butter, softened 1 egg, beaten 50g seedless raisins 25g sultanas 40g candied orange peel, chopped 25g blanched almonds, chopped 1 tsp rum 40g butter, melted 50g icing sugar 1. Mix together the warm milk, sugar and yeast and leave in a warm place until it is frothy. 2. Sift together the flour and salt and make a well in the centre then pour in the yeast mixture. Add the softened butter and egg and mix to form a soft dough. Mix in the raisins, sultanas, peel and almonds and sprinkle on the rum. Knead the dough on a lightly floured board until pliable - the dough is very sticky so you'll need lots of flour on your board - forget the light dusting!! 3. Place the dough in a large greased bowl, cover with a clean tea towel and leave in a warm place for 2 hours until it has doubled in size. 4. Turn the dough out onto a floured board and knead it lightly until it is smooth and elastic again. Shape the dough into a rectangle about 25 x 20cm. Fold the dough over along one of the long sides and press the two layers together. Cover the loaf and leave to stand for 20 minutes. 5. Heat the oven to 200C/GM6. Bake for 25-20 minutes until well risen. Allow it to cool slightly on the baking sheet then brush with the melted butter. Sift the icing sugar over the top and transfer to a cooling rack. Serve in thin slices. Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 10, 2007 Share Posted December 10, 2007 Do you think that the dough making part would work in a breadmaker because that sounds right up my street Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 10, 2007 Author Share Posted December 10, 2007 I don't know - some recipes transfer to a breadmaker really well so it might be worth trying if you're feeling brave . Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 11, 2007 Share Posted December 11, 2007 Thanks for posting the recipe Kate - I'm going to put marzipan in the middle of mine. I'm having great difficulty in getting mixed peel in Stratford. None in Tesco for the last three weeks, none in the wholefood shops in town........ Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 11, 2007 Author Share Posted December 11, 2007 I made my own one year. Takes a few days though but it's really nice. I have got a much speedier recipe - somewhere . I'll see if I can find it. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 11, 2007 Share Posted December 11, 2007 Thank you! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 11, 2007 Share Posted December 11, 2007 Nice recipe Kate. It has got an egg in it so I have put it in the Omlet Cookbook. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 11, 2007 Author Share Posted December 11, 2007 Yes, it has one egg so it qualifies . The dough is very sticky when you first knead it but it doesn't need an awful lot of kneading ( sorry) so if you have lots of flour on your board and just fold it over gently, you'll end up with a lovely fluffy and light stollen. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 14, 2007 Share Posted December 14, 2007 I forgot that bit Kate - and I did knead it...... but it still made a really lovely Stollen I made two out of the recipe and I changed all the fruit for something I like - dried cranberries and apricots - and I put a roll of marzipan along the middle before rolling it over. It is absolutely delicious The recipe will make 6 small ones for hampers - I'm going to make those today........ and freeze them. These two large ones are almost 15" long - it will make 6 x 5" long Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 14, 2007 Share Posted December 14, 2007 Just a couple of slices for me please Lesley! No sugar in my tea thanks. It looks fab. I don't know how you find the time! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 14, 2007 Author Share Posted December 14, 2007 They look delicious, Lesley. It is a lovely recipe, isn't it. So light and fluffy! I'm going to change the fruit in ours as I need to make more today - somehow it seems to disappear when LSH walks through the door . I've made one for a Christmas hamper and that's all wrapped and labelled in the freezer along with the half ones that LSH hasn't managed to eat but I am going to make some with cherries and apricots in for us over the Christmas holiday. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 14, 2007 Share Posted December 14, 2007 I'm going to add some mixed spice as well - because I love it What I should be doing is making them with the usual squashed flies - I hate them - then I wouldn't want to eat them They're not very time consuming to make Egluntine - most of the time it is doing its own thing Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 14, 2007 Author Share Posted December 14, 2007 I've got dough rising in the airing cupboard at the moment. The actual making bit took 10 minutes at the most, Egluntine. It will sit there rising for 2 hours then it just needs a tiny knead, another 20 minute rest then you bake it - and then eat it . This batch has cherries in as I love them - probably not a good idea now I come to think about it after reading Lesley's post . Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 14, 2007 Share Posted December 14, 2007 mmmmmmmmm - I finished off the half I was keeping out for this weekend Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted December 14, 2007 Author Share Posted December 14, 2007 I put the 2 I made this morning with cherries in straight into the freezer completely intact once they'd cooled - before LSH got home . They're sitting there with a mincemeat and peach jalousie, a banana and chocolate chip loaf and 3 loaves of bread! A start, I suppose . Quote Link to comment Share on other sites More sharing options...
kannie Posted January 1, 2008 Share Posted January 1, 2008 Hi Kate - thanks for this - sounds great! I plan to have a go, but do you use plain flour rather than strong bread flour? And have you ever made it with fresh yeast? I have some in so its a shame not to use it. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 2, 2008 Author Share Posted January 2, 2008 Hi Christine, I would think fresh yeast could be used in place of the dry yeast but I don't know how much you'd need. Hope it works. I've just taken a cherry stollen out of the freezer and it's delicious!! Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2008 Share Posted January 2, 2008 The ones I made for Christmas Hampers are still in the freezer I forgot to put them in.......... and I then forgot to take them to the would-be recipients on New Years day as well Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 2, 2008 Author Share Posted January 2, 2008 Lesley! Quote Link to comment Share on other sites More sharing options...
Christian Posted January 2, 2008 Share Posted January 2, 2008 Don't worry Lesley! I'll pm you my address! Quote Link to comment Share on other sites More sharing options...
kannie Posted January 3, 2008 Share Posted January 3, 2008 Mmm - cherry - lovely idea! But do you use ordinary plain flour rather than strong bread flour??? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 3, 2008 Author Share Posted January 3, 2008 I use plain flour for any variation of the Stollen, Christine. It works really nicely and makes a light, fluffy loaf. With the cherry version, I just added as many as I fancied to the original recipe and it's very tasty. Quote Link to comment Share on other sites More sharing options...
kannie Posted January 3, 2008 Share Posted January 3, 2008 Thank you! I've already bought my marzipan... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 3, 2008 Share Posted January 3, 2008 I made one.....it was lovely! Lasted all of about half an hour! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted December 13, 2009 Share Posted December 13, 2009 Found this thread via 'search' and thought I would give it a bump for anyone like me who cannot get hold of stollen from Aldi or Lidl as they keep selling out Quote Link to comment Share on other sites More sharing options...
