Stollen recipe

vivw_2

Many many years ago I knew a German woman who gave me this recipe for stollen. It doesn't have the marzipan middle that we usually think of with stollen, but it has become a family favourite. My son even asked me to send him the recipe. Thought I might share it with you:
500g S.R.Flour
200g Sugar
1/2 tsp Vanilla Essence
1/2 tsp Almond Essence
1/2 tsp Rum Essence
1 tsp Ground Nutmeg
1 tsp Cinnamon
2 Eggs
175g Melted Butter
250g Quark
375g Mixed Dried Fruit
150g Ground Almonds
100g Mixed Glaced Fruit or the multicoloured glace cherries

Mix all the ingredients together into a dough like consistency. Shape into two stollen. Cook gas mark 2 for 40 - 50 minutes. Immediately after taking out of oven brush with melted butter and liberally coat with icing sugar.
[FONT=&quot]Stollen keeps well but has a tendency to dry out. Always keep wrapped in foil.[/FONT]

mumoftwo

vivw wrote: »

Many many years ago I knew a German woman who gave me this recipe for stollen. It doesn't have the marzipan middle that we usually think of with stollen, but it has become a family favourite. My son even asked me to send him the recipe. Thought I might share it with you:
500g S.R.Flour
200g Sugar
1/2 tsp Vanilla Essence
1/2 tsp Almond Essence
1/2 tsp Rum Essence
1 tsp Ground Nutmeg
1 tsp Cinnamon
2 Eggs
175g Melted Butter
250g Quark
375g Mixed Dried Fruit
150g Ground Almonds
100g Mixed Glaced Fruit or the multicoloured glace cherries

Mix all the ingredients together into a dough like consistency. Shape into two stollen. Cook gas mark 2 for 40 - 50 minutes. Immediately after taking out of oven brush with melted butter and liberally coat with icing sugar.
[FONT=&quot]Stollen keeps well but has a tendency to dry out. Always keep wrapped in foil.[/FONT]

I love stollen, very popular in Holland too. But the marzipan in the middle is the best bit!! Do you think I could just push the dough out to a rectangle, roll some marzipan in a sausage shape, stick on the dough and shape the whole thing into a stollen? What do you think?

thank you for the recipe, I was just thinking about stollen today, but the supermarket ones in this country always disappoint me, so going to try to make it myself.. thanks again

Bronnie

mumoftwo wrote: »

I love stollen, very popular in Holland too. But the marzipan in the middle is the best bit!! Do you think I could just push the dough out to a rectangle, roll some marzipan in a sausage shape, stick on the dough and shape the whole thing into a stollen? What do you think?

thank you for the recipe, I was just thinking about stollen today, but the supermarket ones in this country always disappoint me, so going to try to make it myself.. thanks again

I love stollen too, but if it's in the house I can't resist a slice every time I have a cup of tea........this version presumably cuts the calories considerably!
Thanks OP, will give it a try!

mumoftwo

vivw wrote: »

Many many years ago I knew a German woman who gave me this recipe for stollen. It doesn't have the marzipan middle that we usually think of with stollen, but it has become a family favourite. My son even asked me to send him the recipe. Thought I might share it with you:
500g S.R.Flour
200g Sugar
1/2 tsp Vanilla Essence
1/2 tsp Almond Essence
1/2 tsp Rum Essence
1 tsp Ground Nutmeg
1 tsp Cinnamon
2 Eggs
175g Melted Butter
250g Quark
375g Mixed Dried Fruit
150g Ground Almonds
100g Mixed Glaced Fruit or the multicoloured glace cherries

Mix all the ingredients together into a dough like consistency. Shape into two stollen. Cook gas mark 2 for 40 - 50 minutes. Immediately after taking out of oven brush with melted butter and liberally coat with icing sugar.
[FONT=&quot]Stollen keeps well but has a tendency to dry out. Always keep wrapped in foil.[/FONT]

Went to supermarket yesterday to buy the ingredients but couldn't find the Almond and rum essence, just Almond flavouring and rum flavouring. I take it this is not the same, or is it? If I can't use the flavouring, where do I buy the essence?

It is ok, I have googled it, better to try to get the essence

vivw_2

essence is always the best but flavouring will do if thats all you can get