BreadFoodRecipes

Recipe: Individual Stollen

It’s almost Christmas!! And that means…STOLLEN!!

I mentioned in my last post that I make stollen every year. One year I make a loaf, the next I make individual muffin sized stollen, each with their own little piece of marzipan. This year it’s the latter and I’ve gone all out. Rather than just making muffins, I bought a dariole mould and some galvanised buckets!

The Project Breadhead book has a stollen recipe but I’m not using that one as it’s specifically for a loaf so I’ll do that next year, then modify the year after to individual stollen. The recipe I’m using is from an old Waitrose magazine we have, modified through the years.

Ingredients:

175g mixed dried fruit
50g glacé cherries, chopped
50g ground almonds
1/4 tsp ground nutmeg
1 tbsp vanilla extract
375g strong white bread flour
1 sachet dried yeast
50g caster sugar
1 medium egg, beaten
65g unsalted butter, melted
150ml warm milk
200g white marzipan
Icing sugar

In a bowl mix the dried fruit, cherries, almonds, nutmeg and vanilla extract. Cover and leave to stand.

In another bowl, add the flour, yeast and sugar.

Add the egg, 50g of the butter and the milk. Mix to form a dough and knead for ten minutes. Leave to rise for 90 minutes.

Knead in the fruit and leave to rise for 20 minutes. It won’t rise much as it’s just too heavy!

Prepare your dariole mould/muffin tin by greasing or lining with parchment. Preheat the oven to gas mark 5. Cut the marzipan into ten equal pieces. Roll out the dough and split into 10 pieces. Add the marzipan to each one and then roll into a ball.

Squeeze the dough balls into the dariole mould/muffin tin and leave for 20 minutes. Bake for 20 minutes.

Yum!

If you’re taking it an extra step, remove from the muffin tins and place in the galvanised buckets! Brush with melted butter and dust liberally with icing sugar.

Dariole mould and buckets available on ebay by the way!

We’ve had two of these already and they were delicious. The rest, you can wrap in plastic and put in the freezer until Christmas. Defrost overnight and serve up for breakfast on Christmas day while you open your stockings!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.