buttered toasted stollen
German festive fruit loaf, toasted & buttered - & served w/ cheese & port if you're feeling decadent
IngredientsMakes: 120g (4)
| 108g | stollen | (recipe below) | |
| 32g | butter |
Method
| 4 generous slices of stollen toasted & buttered. ~30g each |
| What cheese? I didn't see any cheese! |
| But if a little Black Bomber were to appear next to my warm buttery toasted stollen I might well give you a festive hug! |
| What's this . . . a glass of port . . . : ) |
stollen
German festive fruit loaf
IngredientsMakes: 532g (1)
| 100g | dried fruit | (recipe below) | |
| 100g | hot tawny port | ||
| 180g | apple juice | ||
| 7g | dried yeast | ||
| 250g | plain flour | ||
| 30g | blanched almonds | ||
| 0.2g | ground cinnamon | ||
| 0.2g | cloves | ||
| 0.2g | allspice | ||
| 75g | marzipan | (recipe below) | |
| 10g | butter | ||
| 15g | icing sugar |
Method
| For the dried fruit I used dried apricots, dried cranberries, saltanas, glace cherries. |
| Soak the dried fruit in the hot port. |
| Warm apple juice so it's tepid to the touch, no more than 50C. 34C optimum, 55C+ will kill the yeast. |
| Stir in the yeast and leave to bloom for 15m. |
| Mix the apple juice & flour and kneed into a smooth dough. Prove until doubled in size. |
| Drain the fruit, and stir in the spices & nuts. |
| Turn out the dough and fold in the fruit & nuts, kneed until homogenous. |
| Fold in the marzipan in 8 lumps, shape the dough and leave it to prove with a cover on top. |
| Bake 160C / 20m / 100% then turn down to 130C / 25-30m. |
| Brush w/ melted butter & dust w/ icing sugar. |
| This is so lovely toasted & buttered! |
dried fruit
mixed dried fruit
IngredientsMakes: 100g
| 25g | glace cherries | ||
| 25g | dried apricots | ||
| 25g | dried cranberries | ||
| 25g | dates |
Method
| Look I know the cherries aren't technically dried but they are festive!! So they're going in : ) |
marzipan
marzipan - classic almond dough
IngredientsMakes: 454g
| 75g | fine soft brown sugar | ||
| 2g | vanilla paste | ||
| 2g | orange essence | ||
| 50g | eggs | ||
| 125g | icing sugar | ||
| 200g | ground almonds |
Method
| Whisk the brown sugar, vanilla & orange essence into the egg until creammy & smooth. |
| Combine the icing sugar & almonds until homogenous in a mixing bowl & add the liquid. |
| Stir until it comes together into a dough, knead until smooth - not much! |
If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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