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Stollen recipe

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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]
We don't need to do it perfectly - good enough is exactly that GOOD ENOUGH.


Comments

  • mumoftwo
    mumoftwo Posts: 1,903 Forumite
    Part of the Furniture Combo Breaker
    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
    Bronnie Posts: 4,169 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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
    mumoftwo Posts: 1,903 Forumite
    Part of the Furniture Combo Breaker
    edited 20 December 2009 at 10:33AM
    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
    vivw_2 Posts: 2,230 Forumite
    essence is always the best but flavouring will do if thats all you can get
    We don't need to do it perfectly - good enough is exactly that GOOD ENOUGH.


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