Sour Cherry Stollen

stollen-2
I’ve just made Dan Lepard’s Sour Cherry Stollen ready for Christmas. I love stollen, its my favorite christmas baked ‘item’, its hard to call it a cake as it looks like a loaf, but this version doesn’t include yeast.

Stollen originates from Germany, and this one has a bit of a twist with sour cherries. Often I add really good candied fruit (Glacé), which you can buy amazing whole pieces of candied fruit at Fortnum and Mason on Piccadilly. You could probably replace the cherries in this recipe with candied or dried fruit. Apparently the shape of the bread is meant to represent baby Jesus wrapped up.

I split the mix to create 2 stollens so they might seem small in the photos.

100g unsalted butter
125g caster sugar
Finely grated zest of an orange
½ tsp each ground cardamom, cinnamon and cloves
½ tsp salt
1 medium egg
150g quark (or natural fromage frais)
325g plain flour
1 tsp baking powder
50g ground almonds
150g sour cherries
200g marzipan
Rum, melted butter and icing sugar

Beat the butter, sugar, zest, spices and salt until smooth, then beat in the egg and quark.

Add the flour, baking powder, almonds and cherries, and mix to a soft, even dough. On a floured worktop, pat out to an oval roughly 20cm long x 15cm deep.

Roll the marzipan 18cm long, and lay in the centre of the dough. Fold the dough in half and seal with water. Place on a tray lined with nonstick baking paper, and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 40 minutes, until just golden and baked when a skewer is poked in.

As soon as it’s out, brush first with rum and then lots of melted butter. Once cold, brush with more butter, and dredge heavily with icing sugar. Wrap well and leave to mature for a week.

 

stollen

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