Christmas Stollen from Great British Bake Off's Brendan Lynch

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Ratings (17)
  • Total: 90 mins
  • Prep: 60 mins
  • Cook: 30 mins
  • Proving Time: 90 mins
  • Yield: Serves 6

Whatever you do, do not be put off by the number of ingredients in this recipe, it is far less daunting than it looks, and believe me, so, so worth the effort.

Stollen is another of those fabulous cakes that we seen to eat only around the Christmas holiday. It is and should be eaten at other times as it is utterly delicious.

This lovely stollen recipe comes from renowned baker, Brendan Lynch. Brendan is best know from his appearance and as finalist on the Great British Bake Off but is also rapidly becoming better known for his exemplary teaching skills. He can be found as a guest tutor at Cooks, the Carlton School of Food in Yorkshire.

Ingredients

  • Filing:
  • 3 ½ ounces/100g good quality marzipan
  • Fruit Mixture:
  • 1/2 cup/60g sultanas or golden raisins
  • 1/4 cup/15g flaked almonds
  • 1 heaped tbsp./15g of candied mixed peel
  • ¼  cup dried cranberries
  • I medium orange for zest and its juice
  • 1 medium lemon for zest
  • 1 tbsp. rum
  • Dough Mixture:
  • 1 packet of fast-action dried yeast
  • 1 1/2 tbsp./20g caster sugar
  • ¼ tsp. salt
  • ¼ tsp. ground allspice
  • ½ tsp. vanilla extract
  • 1 egg, beaten
  • 3/4 cups/170g strong white flour
  • 3 1/2/50g soft butter
  • First Glaze:
  • 2/3 cup/150g butter salted or unsalted, and melted.
  • 1/4 cup/50g caster sugar
  • Second Glaze:
  • ¼ cup smooth apricot jam
  • 3 tbsp./45g butter
  • 1/4 cup/30g caster sugar
  • 1 tbsp. whole milk

Steps to Make It

Start With the Fruit Mixture:

  1. Mix together all the ingredients in a large bowl. Cover with Clingfilm and let stand in a cool place for up to 5 days, but overnight is fine, so prepare and soak the day before. Just before making the stollen, take 1 tablespoon of flour from the weighed flour and mix into the reserved fruit to absorb any surplus moisture.

Dough Mixture:

  1. Firstly, with a whisk, beat the butter, salt, allspice, sugar, and vanilla extract in a mixing bowl until soft. Add the egg, little by little, until fully absorbed.   Add the remaining flour and yeast to the creamed mixture and mix until it comes together.  Let stand for 10 minutes.

  2. Transfer the dough to a lightly floured surface and knead for 8 minutes.  Now add the reserved fruit mixture to the dough and knead gently until it is mixed in evenly.  Cover and let rise in a warm place until double in size – about 1 hour.

  3. Meanwhile shape the marzipan into a short sausage and set aside.

  4. De-gas the dough after 1 hour of proving to release air and when ready, transfer to work surface.  Dust the dough with some flour so that the rolling pin does not stick to the surface.  Roll out the dough to a rough square.

  5. Place the marzipan sausage in the middle. Fold the dough round the sausage to enclose it completely. Roll the stollen so that the seam is underneath. Transfer to a baking sheet lined with non-stick parchment.  Cover with a cloth and set aside to reprove for 30 minutes.

  6. Preheat oven to 200C/Gas 6. Place a roasting pan in the bottom of oven to preheat. Fill a cup with water and set aside.

  7. When dough is ready, put the baking sheet into oven and add the cup of water to the roasting pan.  Close door and lower temperature to 180C/Gas4. Bake for about 20 – 25 minutes. It should sound hollow when tapped.

  8. Melt the butter in the first glaze, and brush the hot, baked stollen when removed from the oven.  It is brushed 2-3 times and the butter allowed to seep into the dough. Sprinkle the caster sugar over the butter-brushed stollen, and allow to cool.

Prepare the Second Glaze:

  1. Put all the ingredients into a small saucepan and bring to the boil for 1 to 2 minutes.

  2. Transfer the cold stollen to a sheet of parchment paper that is dusted with icing sugar. Brush the hot glaze all over the cold stollen.

  3. Using a sieve, dust with icing sugar top and sides – the bottom will pick up the sugar from the parchment paper. 

  4. Wait 5 minutes for glaze to absorb first dusting, and then give a final dusting of icing sugar.