Moist Stollen

TeckPoh's picture
TeckPoh

Just had to try Dan Lepard's moist stollen recipe. Made 6 of these, with homemade marzipan (made with hubbies muscle power).

Before eating it's best stored at least a few days once buttered and sugared so the crumb becomes slightly firmer.



The Dough: 
IngredientAmountMeasurement
strong white flour
350.00
grams
castor sugar
75.00
grams
salt
4.00
grams
1/2 tsp each ground cardamom, mace and clove
8.00
grams
1 tsp cinnamon
5.00
grams
4 tsp easy-blend yeast
20.00
grams
raisins, currants and mixed peel
75.00
grams
milk
150.00
ml
rye or wholemeal flour
25.00
grams
unsalted butter, melted and cooled
125.00
grams
1 large egg, plus 2 yolks
10.00
grams
2 tbsp dark rum
250.00
grams
Finely grated zest of a lemon
marzipan, rolled to a 20cm stick
Extra melted butter and icing sugar
Method: 

Combine the white flour, sugar, salt, spices, yeast and fruit in a large mixing bowl. Whisk and boil the milk and rye flour. Spoon the paste into another bowl, Return the pan to the hob, melt the butter then beat this into the milk mixture with the eggs, rum and zest. Stir this into the flour and mix well. Leave for 10 minutes then lightly knead it, return to the bowl and leave for 1 1/2 hrs. Knead the dough once more then roll out into an oval measuring 25cm x 20cm. Lay the marzipan in the middle, fold the dough over and press through the dough around the bump of the marzipan to seal it. Lay the dough on a tray, cover with a cloth, leave until doubled then bake at 180C (160C fan) for 35 minutes. When cold cover completely with a thin layer melted butter, then a thick layer of icing sugar, and wrap snugly in wax paper to store.


Snow flake cookies from Show your festive goodies!


YUM! Submitted as part of Susan's YeastSpotting.


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