Stollen Bread
Easy
This gorgeous Gem Stollen Bread created by Chef Shane Smith is part of our delicious Love Baking series. This is a classic festive bread for a reason, the blend of dried fruits & marzipan is utterly delicious andcouldn’t taste more like Christmas if you tried.
PREP IN
35 mins MIN
COOK IN
45 MIN
SERVE
8
Stollen Bread
Easy
PREP IN
35 mins MIN
COOK IN
45 MIN
SERVE
8
Introduction
This gorgeous Gem Stollen Bread created by Chef Shane Smith is part of our delicious Love Baking series. This is a classic festive bread for a reason, the blend of dried fruits & marzipan is utterly delicious andcouldn’t taste more like Christmas if you tried.
Ingredients
- 170ml milk
- 10g dried quick yeast
- 420g Gem plain flour
- 50g Gem caster sugar
- 1 tsp salt
- 1 tsp mixed spice
- 2 medium egg yolks
- 150g butter, soft
- 125g Gem dried fruit
- 25ml Orange juice
- 150g Gem golden marzipan
- To serve:
- 20g butter, melted
- Gem icing sugar
Method
- 1. Soak the Gem dried fruits with the orange juice and set aside.
- 2. To the bowl of your stand mixer fitted with the dough hook, add the flour, salt, mixed spice, sugar, yeast, milk, egg yolks and butter.
- 3. Mix to form a dough.
- 4. Mix this for 5-8 minutes until you are left with a smooth elastic dough.
- 5. Place dough into an oiled bowl and leave somewhere warm to prove until almost doubled in size.
- 6. Once this stage is reached, add the dough back into the mixing bowl, drain any excess liquid from the soaking fruit and just add the fruit and mix until incorporated.
- 7. Turn this dough out onto a floured surface and roll into an oval shape.
- 8. Taking the Gem marzipan, roll this into a sausage shape and place this in the centre of the dough. Make sure its not sticking out the ends, it needs to fit into the dough.
- 9. Fold one side of the dough over the marzipan and fold the other side up to meet it, encasing the marzipan in the centre.
- 10. Place on a lined tray and cover with a cloth and leave somewhere warm to prove until its almost doubled in size.
- 11. Preheat your oven to 200C-180C fan.
- 12. Egg wash the stollen and bake for 15 minutes.
- 13. Drop the oven to 150C-130C fan and bake for a further 35-40 minutes.
- 14. Once baked, remove and allow to cool slightly. Finish by brushing with melted butter and dust generously with Gem icing sugar
