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The Stollen Chronicles
Just before Thanksgiving, Eric and I were lucky enough to go to the UK to video master baker, Emmanuel Hadjiandreou. Two of the breads we made there were his award-winning Christmas stollen. We just made them on our own at home. Here is what happened.
The recipes are in his book and reprinted below.
Part 1 – Marzipan Stollen
This fruited bread includes candied citrus peel and marzipan (almond candy paste). Because we wanted to avoid the high fructose corn syrup in the only candied citrus peel available in our town, we opted to make our own.
Here is the recipe we used with some very flavorful results…
Candied Citrus Peel
peel of 3 oranges, 2 grapefruit or 6 lemons
1 c granulated white sugar
3 Tbs. organic corn syrup
3/4 c water
Then we made the marzipan. Here is the recipe for that…
Basic Marzipan
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
1/2 tsp. almond extract
Powdered sugar for dusting
TIP: This marzipan turned out fine, but Eric would like it to have a stronger almond flavor. So the next time we make it, we will try using fresh ground almonds instead of the almond meal I used. If that is insufficient, I will add an extra half teaspoon of almond extract.
Fresh marzipan
Now it became time to REALLY get to work.
Marzipan Stollen — Recipe by Emmanuel Hadjiandreiou
100 g / 3.5 oz. good marzipan
vanilla sugar, to taste
confectioners (powdered) sugar for dusting
For the Fruit Mixture
60 g / ½ cup sultanas (golden raisins)
15 g / 2 Tbs. toasted flaked or slivered almonds
15 g / 1 generous Tbs. diced candied citrus peel
Freshly squeezed juice and grated zest of 1 small unwaxed orange
Freshly squeezed juice and grated zest of 1 small unwaxed lemon
15 g / 15 ml (1 Tbs.) rum
To make the fruit mixture (one week in advance)
For the Dough
Pre-ferment Mixture:
10 g fresh yeast OR 5 g / 1.5 tsp. dried (active dry yeast)
20 g / 20 ml / 4 tsp. whole milk, warmed
20 g / 2 ½ Tbs. white strong (bread) flour
Dough Mixture:
50 g / 3 Tbs. plus 1 tsp. softened butter (salted or unsalted)
20 g / 2 Tbs. sugar
1 g / ¼ tsp. salt
1 g / ¼ tsp. cardamom
¼ tsp. vanilla extract
1 medium egg beaten
150 g / 1 ¼ cups white strong (bread) flour
For coating the baked bread:
150 g / 10 Tbs. butter (salted or unsalted), melted and kept warm
baking sheet lined with parchment paper
To make the dough
For the Glaze
30 g / ¼ cup smooth apricot jam
45 g / 3 Tbs. sugar
1 Tbs. whole milk
To make the Glaze and finish the Stollen
Makes 1 medium stolen.
The Stollen Chronicles