Simple Christmas Stollen
Prep 20 minutes Proving time 1-2 hours Bake time 40 minutes Serves 6
A deliciously light alternative to Christmas cake with a bread like texture, spice and fruit flavour and a heart of marzipan.
70g chopped candied mixed peel 50g glace cherries chopped 100g butter chopped into cubes 100g caster sugar
1⁄2 tsp cinnamon
1⁄2 mixed spice
1 egg, lightly beaten
1 tsp salt
475g strong white flour
Grated zest of 1 orange
21⁄2 tsp yeast
200ml warm milk
2 tbsp melted butter 2 tbsp icing sugar
1. Grease and lined baking sheet. Warm milk and then add the yeast before setting aside.
2. Place the flour, sugar, salt and spices in a bowl and stir together. Add in the butter and mix with your fingertips to make a texture like breadcrumbs.
3. Next, add the milk mix and the egg and bring the dough together. Add in the fruit to the mix before moving the dough onto a lightly floured work surface. Knead for 5-10 minutes flouring your hands if things get a little sticky but try to add as little flour as possible to the dough. The mixture is supposed to be sticky so don’t panic!
4. After kneading, the dough should be smooth (apart from all the lovely fruit of course) and elastic. Place it in an oiled bowl, cover the bowl with oiled clingfilm and leave in a warm (not hot) place to rise.
5. When the dough has doubled in size (1-2 hours) bring it back to the work surface and “knock it back” to remove the air pockets and make it collapse. Press the dough out to form a rough rectangle shape a little shorter then your baking tray.
6. Roll out the marzipan like a sausage, making it a little shorter then the dough’s longest side. Place the marzipan in the centre of the dough and bring each side over to meet in the middle. Pinch the ends all around the marzipan so it is sealed inside the dough. Then place it seal side down on the prepared baking tray. Cover the dough loosely with oiled clingfilm and leave to rise for about 30 minutes. Preheat the oven 180°C (fan160°C) GM 4.
7. Once the dough has double in size again, remove the clingfilm and bake for 40-45 minutes until golden brown. Transfer the Stollen to a cooling rack. Brush the top with melted butter while it’s still warm and then dust with icing sugar when it’s completely cold.
Copthorne Magazine – January 2016
Bread Pudding from Sam’s Kitchen
The perfect comfort food. Great served warm or cold and a traditional family favourite full of fruit and spice.
450g white bread
425g dried mixed fruit (sultanas, currants, peel, all work well)
1 tbsp mixed spice
½ tbsp. cinnamon
625 ml milk
115g soft brown sugar
Finely grated zest of an orange and lemon
100g melted butter
2 eggs, lightly beaten
3-4 tbsp demerara sugar for topping before baking
20 cm square cake tin, lined base and greased sides
Large mixing bowl
Preheat oven 170°C, 150°C fan GM3
Makes 16 decent portions
1. Tear the bread up and place in a large mixing bowl. Add in the dried fruit, spices, zest and soft brown sugar. Pour over the milk and mash and stir the mixture with a wooden spoon. Leave to soak for about 20 minutes.
2. Mash and stir once again to ensure the bread is nice and soaked and soggy. Pour in the melted butter and eggs and give a really good stir to combine. Pour the mixture in to the prepared tin and then sprinkle the top with demerara sugar.
3. Bake for about 1 hour and 15 minutes, until firm to the touch and golden on top. Ideally check on the pudding at about an hour in, if it’s browning too quickly add some tinfoil to the top. Once baked allow to cool in the tin for about 10 minutes then turn out and slice in to squares. Serve warm with cream/ice cream or custard or serve cold.
Try adding different spices or even vanilla extract, the addition of cranberries is also delicious, as well as a sprinkling of toasted coconut after baking.