Ingredients / Shopping List
50g currants50g candied peelgrated zest of 1 lemon2 tblsp orange juice1 tsp cardamonpinch black pepper1 tsp vanilla extractDough7 g yeast (instant)1 tsp sugar500g flour150 ml tepid water3 tblsp soft brown sugar50g butter2 beaten eggs300g marzipanMelted butter to glaze
Prep to Cook: Remember Stollen needs to rise or prove after making and before cooking. Allow extra time for this.
Mixing bowl, basin, lemon squeezer, wooden spoon, teaspoon, flour dredger, baking tray, jug, pastry brush
Prep: Put the currants, candied peel and sultanas in a basin with the lemon zest, orange juice and spices and mix well. Leave to stand (overnight)
Stollen is a continental fruit cake make with a yeast dough, dried and candied fruits, marzipan and spices. It is eaten around Christmas time in Germany dedged with icing sugar.
Cooks Know How: