Paul Hollywood's Stollen recipe is a Christmas baking classic filled with marzipan and all the flavours of Christmas. It's worth the extra effort of making it yourself, as the results are SO good. Share this with friends over mulled wine, or make some to give as a thoughtful Christmas gift or bring to your Christmas host. It could even be fun to bake with the kids in an afternoon that will really get you into the Christmas spirit. This recipe serves 6-8, so there will be plenty to go round if you have people round. Love festive baking? We've got loads more lovely Christmas recipes right here!
Ingredients
200g unsalted butter
250ml milk
60g fresh yeast
500g strong white flour
100g caster sugar
pinch ground nutmeg
pinch ground cloves
½ tsp vanilla extract
2 drops of almond extract
55g blanched almonds, finely chopped
200g raisins
100g currants
125g orange and lemon peel, chopped
225g marzipan
25g butter, melted
2tbsp icing sugar
WEIGHT CONVERTER
grams
to
cups
Method
Melt the butter over a gentle heat and set aside to cool.
Warm the milk and add the yeast. Stir until the yeast has dissolved.
In a large bowl, mix the flour, sugar, nutmeg, ground cloves, vanilla and almond extract. Stir in the melted butter and the milk and yeast mixture and knead well, until smooth and pliable.
Mix in the almonds, dried fruit and chopped peel. When everything has been fully incorporated, return to the bowl, cover with cling film and leave to rise for 1-2 hours in a warm place, until doubled in bulk.
Knead the dough again and roll out to a rectangle on a floured surface.
Roll out the marzipan to a slightly smaller rectangle and place on top of the dough. Roll up to enclose the marzipan and transfer to a lined baking sheet. Leave to rise again for another hour.
Preheat the oven to 190C,gas 5 and bake for 1 hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve warm or cold.
With his silver hair and piercing blue eyes, Paul Hollywood is best known for being a judge on Channel 4’s baking competition ‘The Great British Bake Off.’ Although he’d originally trained as a sculptor, Paul’s father - who was also a baker - managed to persuade him to join the family business. And thank goodness he did. Paul went on to become one of the best artisan bakers in the country working at some of the most prestigious hotels in London including The Dorchester and The Grosvenor.
Homemade brandy butter
