A rich bread packed with lots of dried fruits, stollen is a classic German dish served mainly during Christmas period. Soaking the dried fruits in 100 ml of rum or brandy would make this fruit bread moist and aromatic. I have added marzipan as a filling in the bread and this too helps to keep the bread moist as well as giving it the classic Christmas flavour.
Preparation time: 20 minutes
Baking time: 50 minutes
500 g bread flour
1 teaspoon ground cinnamon
80 g caster sugar
1 teaspoon salt
2 teaspoons instant yeast
2 small eggs, lightly beaten
220 ml low fat milk (+/-)
70 g Q.B.B. Pure Ghee
200 g mixed dried fruits
100 g dried cranberries
200 g marzipan (optional)
2 tablespoons icing sugar mixed with 2 teaspoons ground cinnamon for dusting
- Put the first 7 ingredients into a mixing bowl and using a dough hook, knead the dough at medium speed for 10 minutes. If using hand, knead for about 15 minutes.
- Add in the Q.B.B. Pure Ghee and knead for a further 8 minutes.
- Add in the dried mixed fruits and dried cranberries and knead further for 5 minutes.
- Lightly oil a large bowl. Place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Roll marzipan into a rope.
- Punch the risen dough and turn it out onto a floured surface. Roll out into a square.
- Place the rolled marzipan in the centre of the dough. Fold the dough over to cover it and pinch the seams together to seal.
- Place the loaf, seam side down, on a baking tray lined with non-stick paper.
- Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Meanwhile, preheat oven to 180°C.
- Bake in the preheated oven for 15 minutes and then reduce the heat to 160°C. Bake for another 30-40 minutes or until golden brown.
- Cool stollen on wire rack and dust with icing sugar.