quickcluck Posted December 8, 2012 Share Posted December 8, 2012 (edited) Hi guys. Am wanting to make a stollen. ARe there any tried and tested reciepes out there? I want a marzipan sausage in it How long will it keep for? I am also making a gluten free one, which I know will not keep for long.... Thanks K Edited December 14, 2012 by Guest Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted December 8, 2012 Share Posted December 8, 2012 Sorry I can't help you with a recipe, but I just wanted to say that once you've started on the Stollen, it's really not going to last very long is it?! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 8, 2012 Share Posted December 8, 2012 Well, this one has worked pretty well. Sprinkle a teaspoon and a half of dried yeast with a pinch of sugar into four fl oz tepid milk, then leave in a warm place until the surface is frothy. Chuck half a pound of strong white flour into a bowl with a quarter of a teaspoon of salt, then rub in an ounce of butter or marg. Add the grated rind of a lemon, 2 oz each of currants, sultanas and chopped mixed peel, and 1 oz of chopped almonds. Thend add the yeast mixture along with half an egg, beaten, then mix to a soft dough. Once you have a dough, turn out onto the usual floured surface and knead for about 10 minutes until properly smooth, then cover with a cloth and leave in a warm place to rise. It'll take about an hour before it has doubled in size. At that point, knead for another two to three minutes, then roll into an oval shape about 9 inches by 7 inches. Mark a line along the centre lengthways with a rolling pin, then fold the dough in half along that line. If you want marzipan inside, then just chuck the marzipan sausage inside before folding the dough. Either way, then place the whole thing on a baking sheet, cover with a cloth, leave for about 40 minutes in a warm place until doubled in size, then bake in the oven at about 200degC for about half an hour. It should be well risen and golden brown, so check a little early to make sure it doesn't overcook. Transfer to a wire rack to cool, then dredge with icing sugar. Since it's basically just a sweet bread, it'll last as long as any other home made loaf; up to three days in an airtight tin is probably your limit. However, if it's starting to get a little on the dry side, stop eating it as it is and start toasting the slices instead. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 8, 2012 Share Posted December 8, 2012 You'll have to go a long way to better Mrs Frugal's Recipe which I've made many a time. I've yet to find a decent gluten free version. Quote Link to comment Share on other sites More sharing options...
quickcluck Posted December 8, 2012 Author Share Posted December 8, 2012 Hmmm that looks good, do you think I could put a marzipan sausage in there? As for GF i'm thinking either of these.. any thought? http://juvela.co.uk/gluten-free-recipes/special-occasions/stollen http://www.dovesfarm.co.uk/recipes/stollen-cake/ Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted December 8, 2012 Share Posted December 8, 2012 Go for it...in my book Stollen just has to have marzipan in it! I usually make a couple every Christmas - usually just before but I always freeze one - they freeze perfectly well. Unfrozen, as has been said, about 3 days and it is lovely toasted. Sue Quote Link to comment Share on other sites More sharing options...
quickcluck Posted December 8, 2012 Author Share Posted December 8, 2012 Recipe sue? ???????? Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted December 8, 2012 Share Posted December 8, 2012 I don't have a standard recipe - I usually lose it year to year and then have to go and find one. I'm really bad at saving recipes The link to Mrs Frugal's looks fine to me so I'll have a go at that one too! Just put your roll of marzipan in that. The only thing I don't do is put rum in as I can't stand the stuff and don't buy it. One thing you could also do is split the mixture in half and make a couple of mini ones if you don't think you'll eat one up in time. Sue Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 9, 2012 Share Posted December 9, 2012 I use the Mrs Frugal recipe as well - I have used it to make 4 mini stollens for gift hampers. I make my own with chopped apricots and dried cherries or cranberries as I hate dried fruit - and always marzipan in the middle! Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted December 10, 2012 Share Posted December 10, 2012 This popped into my inbox yesterday. I love her site. http://www.thepinkwhisk.co.uk/2010/12/on-the-eighth-day-of-christmas-the-pink-whisk-sent-to-me-stollen.html#comment-22490 Sue Quote Link to comment Share on other sites More sharing options...
quickcluck Posted December 10, 2012 Author Share Posted December 10, 2012 OOOOOOOO thanks, is good to have pics! Quote Link to comment Share on other sites More sharing options...
quickcluck Posted December 14, 2012 Author Share Posted December 14, 2012 Here is my first attempt at the stollen! Just the gluten free one to go....... Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 15, 2012 Share Posted December 15, 2012 That looks great! Better than my attempts anyway! First I forgot to put the egg in and wondered why my mix was so dry I used the majors recipe, but it does need the butter painting onto it to give it that recognisable stollen texture. I plan to have another go. Quote Link to comment Share on other sites More sharing options...
jasperaliceuk Posted December 15, 2012 Share Posted December 15, 2012 Looks delicious - have just made mince pie pastry - was about to start Stollen until I realised no candied peel so that'll have to wait. Sue Quote Link to comment Share on other sites More sharing options...
