31 December 2009

German Stollen

dairy free egg free nut free

I did technically bake this on Christmas Eve, but only just managed to find the time to post the results!

Took me a while to choose the right recipe for adaption - many have the traditional layer of marzipan through the middle but I finally stumbled upon the delicious magazine version - by which stage I had about 15 packets of various dried fruits open so I just used what I had left. Again, probably not the most authentic replica of this German Christmas staple, but I tried to follow the original method as best as I could (milk, yeast, flour etc) and I think it turned out beautifully.

I actually would probably double the quantity of mixed fruit for it to look a little more authentic - I don't know why this particular recipe had so little. Still, it was lovely and spicy fresh, with a real brioche taste (minus the egg), and wouldn't you know it, toasts up beautifully also for an aromatic fruit toast breakfast.

Makes 1 loaf

3 cups plain flour
2 tbsp caster sugar
1 tsp cardamom
1 tsp mixed spice
7g sachet dried yeast
1/2 cup mixed fruits (although making this again, I would at least double this quantity)
2 tbsp cranberries
2 tbsp dried diced apricots
grated zest of 1 orange and 1 lemon
150ml soy or rice milk
100gm dairy-free margarine (Nuttelex), melted
1 egg replacer
1/3 cup brandy (or more rice/soy milk if going alcohol-free)

Place flour, sugar, spices, yeast, dried fruits, citrus zest and a pinch of salt in a large bowl, stirring well to combine. Whisk milk, butter, egg replacer and brandy together, then stir into flour mixture to form a soft dough. Knead dough on a floured surface for 5 minutes until smooth, dusting with more flour if it's too sticky.

Place dough in lightly oiled bowl, turning to grease on all sides. Cover and set aside in a warm place to rise for at least 1 hour.

Preheat oven to 180 C and grease a baking tray.

Punch down dough, turn out onto a floured surface and knead for 5 minutes until smooth. Roll into a rectangle shape and fold both sides into the centre lengthways, then turn over and shape into a long oval loaf shape. Bake for 40 minutes until a skewer inserted in the centre comes out clean. Cool on the tray for 10 minutes, then place onto a wire rack to cool completely. Brush top with melted margarine and sprinkle with icing sugar.

2 comments:

  1. I think the Stollen was my favourite of all your xmas challenge, QB. I thought after it would make a gorgeous Easter bread too - the mixed spice gave it the smell of a hot cross bun.

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  2. Thanks sheen! It was refreshing to work with a bread dough after all those sweet biscuits and pastries :)

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