Moist Stollen

Just had to try Dan Lepard's moist stollen recipe. Made 6 of these, with homemade marzipan (made with hubbies muscle power).

Before eating it's best stored at least a few days once buttered and sugared so the crumb becomes slightly firmer.



The Dough

Ingredient Weight US Volume Bakers Percentage
strong white flour 350 g 12.35 oz 2.74 cups 93.33%
castor sugar 75 g 2.65 oz 0.37 cups 20.00%
salt 4 g 0.14 oz 0.32 tbspns 1.07%
1/2 tsp each ground cardamom, mace and clove 8 g 0.28 oz 0.64 tbspns 2.13%
1 tsp cinnamon 5 g 0.18 oz 0.32 tbspns 1.33%
4 tsp easy-blend yeast 20 g 0.71 oz 1.44 tbspns 5.33%
raisins, currants and mixed peel 75 g 2.65 oz 0.33 cups 20.00%
milk 150 g 5.29 oz 0.66 cups 40.00%
rye or wholemeal flour 25 g 0.88 oz 3.2 tbspns 6.67%
unsalted butter, melted and cooled 125 g 4.41 oz 0.55 cups 33.33%
1 large egg, plus 2 yolks 0 g 0 oz 0 tbspns 0.00%
2 tbsp dark rum 10 g 0.35 oz 0.64 tbspns 2.67%
Finely grated zest of a lemon 0 g 0 oz 0 tbspns 0.00%
marzipan, rolled to a 20cm stick 250 g 8.82 oz 1.1 cups 66.67%
Extra melted butter and icing sugar 0 g 0 oz 0 tbspns 0.00%
Total Weight: 1097 grams / 38.70 ounces
Total Flour Weight: 375 grams / 13.23 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Combine the white flour, sugar, salt, spices, yeast and fruit in a large mixing bowl. Whisk and boil the milk and rye flour. Spoon the paste into another bowl, Return the pan to the hob, melt the butter then beat this into the milk mixture with the eggs, rum and zest. Stir this into the flour and mix well. Leave for 10 minutes then lightly knead it, return to the bowl and leave for 1 1/2 hrs. Knead the dough once more then roll out into an oval measuring 25cm x 20cm. Lay the marzipan in the middle, fold the dough over and press through the dough around the bump of the marzipan to seal it. Lay the dough on a tray, cover with a cloth, leave until doubled then bake at 180C (160C fan) for 35 minutes. When cold cover completely with a thin layer melted butter, then a thick layer of icing sugar, and wrap snugly in wax paper to store.

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YUM! Submitted as part of Susan's YeastSpotting.


1 comment

Thank you for sending this wonderful stollen to YeastSpotting!