Recipes

Stollen - German Christmas Cake using Wallaby Bakers Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1000 g Wallaby Bakers Flour 6¼ cups
100 g Caster Sugar ½ cup
10 g Laucke Wallaby Improver 4 tsp
15 g Salt 2½ tsp
20 g Yeast 3⅔ tsp
150 ml Milk ⅗ cup
200 ml Water ⅘ cup
100 g Butter (cut into pieces) ⅓ cup
200 g Eggs 4
5 ml Almond extract 1 tsp
50 g Raisins ⅓ cup
50 g Currants ⅓ cup
50 g Candied Pineapple Pieces ¼ cup
50 g Chopped Glace Cherries ½ cup
100 g Slivered Almonds 1 cup
5 g Lemon Rind (grated) 1 tsp
50 ml Rum or Brandy 2½ tbsp
400 g Marzipan 1⅓ cup
Softened Butter
Icing Sugar

Method

  1. Method – Bake by hand

  2. Combine raisins, currants, pineapple, cherries and rum (or brandy) in a medium sized bowl and let stand for 1 hour.

  3. Place all ingredients above the Raisins into mixer with dough hook fitted, or bread machine on dough cycle. If not using a bread machine warm the liquids very slightly to warm the dough.

  4. Mix until smooth and elastic, about 5 to 8 minutes adding pineapple, currants, raisins and almonds towards the end once you know the dough protein is well developed. 10 minutes prior to mixing completion when using bread machine.

  5. Shape into a ball and place in a greased bowl, turning to grease top. Cover and allow to sit in warm place (30°C) for about 30 minutes.

  6. Turn out onto lightly floured surface and divide in quarters. Roll each piece into an oval shape and spread lightly with softened butter. Divide Marzipan into 100g pieces and roll out to length of each dough piece and place in centre along the length of the rolled dough piece.

  7. Fold dough in half lengthwise over the marzipan, bringing upper half of the dough piece not quite to edge of lower half, and press firmly along edge to seal the seam. Place moulded dough pieces on baking sheet and place in proofer or draft proof warm enclosure.

  8. Proof (allow to rise) until doubled in size.

  9. Bake in preheated 180°C oven until loaves are golden and sound hollow when lightly tapped, 25 to 30 minutes.

  10. Transfer to wire racks and cool completely.

  11. Sprinkle liberally with icing sugar.

  • Specialty Breads
  • 4 Loaves
  • Bake 25 - 30 minutes
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