Stollen, or Christstollen, is a dense, yeast-risen German Christmas cake. Serve it with coffee for a Kaffee und Küchen vibe, or cover in buttery syrup and harden those arteries.
- 50g crushed almonds
- 30g lemon rind (about 1 orange’s worth)
- 30g orange rind (about 1 lemon’s worth)
- 150g dried sultanas
- 5 tablespoons whiskey (or rum)
- 500g plain flour
- 170ml milk (divided into 100ml and 70ml)
- 2 teaspoons quick yeast
- 60g brown sugar
- pinch of salt
- 1 teaspoon lecithin (optional)
- 1 teaspoon cider vinegar (optional)
- 170g fat
If you don’t want to use whiskey or rum, I would suggest using going down the Welsh route and using tea.
- Soak the almonds, fruit and rind in the whiskey.
- Sieve the flour into a bowl and sprinkle in the yeast. Then, add 100ml milk and mix it lightly.
- Melt fat into the remaining milk and add the sugar (and vinegar and lecithin, if you’re using them) on a low heat. Keep stirring until it is even and you don’t have big lumps of fat. The lecithin helps this along, as it allows the fat and water parts to mix. Taste it! It’s awesome.
- Allow the milky sugary fatty mixture to cool down a little, then add it too the flour and mix to form a sticky dough. Not too hot, remember! You don’t want to kill the yeast.
- Leave the batter to rise for 1 hour, or until it’s doubled in size.
- Knead in the boozy fruit and almond mixture and let it have another 30 minutes to rise.
- Bake at 180 (fan oven) for 50 minutes, or until risen and browning.
- Dust with icing sugar (rub a little butter in if it’s too crusty).