Baking wizard, Richard Bertinett returned to Gozney HQ and bought with him this fabulously festive Stollen recipe! Richard’s Stollen is always incredible but the light smokey undertones from baking in the wood-fired oven made it a very merry Christmas indeed!
Place the flour in a mixing bowl and crumble in the yeast with your fingers. Mix the milk, butter, sugar, salt, and eggs and add to the mixer with the dough hook attachment. Mix on low speed for 4 minutes before going up a speed for another 10 minutes.
Mix together the filling ingredients before adding to the dough and mixing for a final minute to incorporate.
Pop the dough onto a work surface and work briefly to ensure everything is nicely combined before popping into a bowl, covering and leaving to prove for 45 minutes.
Whilst the dough is proving, make the frangipane by beating together the sugar and butter in a bowl with a wooden spoon until pale.
Add the ground almonds and continue to beat until fully incorporated. Beat in the flour before adding the eggs, one at a time, until everything is combined. Finally, add the rum and set the mix to one side.
Portion the marzipan into 12 sausage shape pieces ready for building the stollen.
Turn the proven stollen dough onto a lightly floured surface and divide into six pieces.
Use your hands to flatten each piece of dough into a rectangle and put a generous spoonful of frangipane on each piece before laying 2 pieces of marzipan over the top.
Fold the dough from the top long edge of the rectangle over on piece of marzipan and do the same with the other long edge over the other piece of marzipan. Seal at the edges and gently shape into a loaf.
Place the loaves on a greaseproof lined baking tray, cover and leave to prove for 45 minutes.
Your wood fired oven will ideally be hovering around 200 degrees but adjust time and check regularly during baking as the heat can fluctuate some what.
Brush the stollen with egg wash, pop them into the oven and place the door on before baking for around 30-35 minutes.
Transfer to a resting rack and allow the stollen to cool before glazing.
-Melt the butter and rum together and pop into a large deep dish. Roll the cooled stollen in the rum butter, shake off any excess and then roll in the icing sugar.
-The stollens are now ready to be wrapped, eaten or frozen!
For the dough;
1kg Stone White Bread Flour
20g Fresh Yeast
500g Milk (at body temperature)
200g Unsalted Butter
50g Caster Sugar
220g Egg (Shelled weight, around 4 large eggs)
1 Batch Frangipane
400g Natural, uncoloured Marzipan
For the filling;
100g Natural Glace Cherries
200g Mixed Peel
60g Toasted Flaked Almonds
4 Tbsp Rum
1 Tsp Cinnamon
For the frangipane;
200g Ground Almonds
200g Caster Sugar
200g Unsalted Butter
2 Large Eggs
2 Tbsp Rum
For the glaze;
100g Unsalted Butter
2 Capfuls of Rum
Plenty of icing sugar to dust