Christmas Stollen Loaf

November 29, 2019, Lucinda Munchy

One of my favourite things about Christmas, aside from being together with friends and family, is all the delicious baking, cooking and smells that come with festive food. Our Christmas Stollen Loaf, packed full of festive fruits and Christmas spices, is worth baking for the smell alone. The inclusion of some Warm Cinnamon Munchy Seeds and almonds keep the more health-conscious among you happy too! It fills the kitchen with traditional festive smells of spices and fruits as it bakes away, and it makes a delicious lunch smothered in butter and topped with extra seeds!

To make this delicious festive treat, all you need are…

  • 100g mixed dried fruit with peel
  • 250g plain flour, plus a little extra for dusting
  • A sachet dried yeast
  • 180ml apple juice
  • 20-30g whole almonds
  • A small pinch of ground cloves
  • A big pinch of ground cinnamon
  • A generous pinch of allspice
  • 75g cold marzipan
  • 10g butter
  • 1 tbsp icing sugar
  • Warm Cinnamon and Honey Roasted Munchy Seeds (20g of each for IN the stollen, and then extra for topping!)

Method:

  1. To start with, you need to cover your dried fruit in 100ml of hot water. In a separate pan, slowly heat the apple juice for before adding your yeast. Leave to activate for 10-15 mins (it will start to bubble).
  2. Put the flour in a bowl and combine with the yeast and apple juice to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
  3. Drain your fruit and add to the dough along with the nuts, spices, Munchy Seeds and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
  4. Shape the dough into whatever shape you want and put it on a baking tray lined with baking parchment. We have gone for a traditional loaf/sausage shape, but you could also make it into a wreath, or star, or another elobarte shape if you can! Cover with a clean tea towel and leave to prove somewhere warm for 30 mins–1 hr until it has risen by about a quarter.
  5. Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until crispy golden brown and firm to the touch.
  6. Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
  7. Serve either on its own, warmed with a scoop of ice cream or brandy butter, or simply toasted and smothered in butter and extra Munchy Seeds!

We would LOVE to see your Festive Stollen Loaves, so please tag us @Munchyseeds and use the hashtag #NoRulesRecipes – we cant wait to see what you create!

Lots of Munchy love and festive cheer, from

 

Thanks to BBCGoodFood for the inspiration for this recipe.