Stollen cake is a delicious yeast cake jam-packed with dried fruit and a churn of marzipan. Although it takes a little more time to finish its process the result at the end is well worth the energy. Stollen is a traditionally a holiday bread. And as a traditional fruitcake with a deep history alongside other varieties of yeast cake, it is no secret why we have several variations as there are individuals who make it. The variety of stollen cake prepared here comprises of a rich filling of marzipan, which enhances the decadence of the bread-like cake. Many varieties of stollen cake make it an exceptional contender for baking during the busy holiday window, packaging, and sharing with friends and family after few weeks.
Ingredients needed to make Stollen Cakes
The ingredients needed to make a sumptuous stollen cake are listed below. Although it comes with little variations from other yeast cake, you can add or subtract a thing or two from it depending on your individual preference. The needed ingredients include the following:
- ½ teaspoon vanilla extract and 2 drops almond extract.
- 10 each of fast action yeast and salt
- 25g/1oz butter, melted
- 55g/2oz of finely chopped blanched almonds
- 100g/3½oz currants
- 100g/3½oz caster sugar
- 125g/4oz mixed peel
- 150g/5½oz unsalted butter, softened
- 200g/7oz raisins
- 225g/8oz marzipan
- 250ml/9fl oz full-fat milk
- 500g/1lb 2oz strong white flour, plus extra for flouring
- pinch ground cloves and nutmeg
If you want to prepare or learn how to make a sumptuous stollen cake for the coming holidays, below are the directions to follow to make sure you get the perfect stollen cake:
- First, you add the flour together with the sugar in a big bowl. Followed by the yeast added in one corner of the bowl and salt in the opposite corner. Now, the softened butter and milk weighing 200ml/7fl oz. should be added and stirred.
- Gently add the outstanding milk and mix the whole combination till it becomes a soft dough. Move the soft dough to an openhandedly sprinkled worktop and pressed for 5-8 minutes, or till it becomes flat and flexible.
- Put the almonds, almond extract, cloves, nutmeg, dried fruit, mixed peel and vanilla together in the bowl and mix. Place the dough on top and squeeze with a hand from the exterior into the center combining the dried fruit and spices.
- With the whole ingredients fully combined, place a cling film over the top of the bowl and let it rise for an hour or two in a warm area, or until the size has doubled.
- Next, is placing the mixture on a sparingly floured work surface and flattening the dough. After that, you roll it out on a rectangle surface, so the shortest part of the dough fits the lengthiest part of your baking tray. Use melted butter for brushing.
- Roll the marzipan out with the longest side approximately matching the span of your dough. Place it from the top through the center. Roll the dough high up to encompass the marzipan. Then move it to a baking tray already covered with baking parchment. Cover and allow to rise for about 60 minutes, or until it has risen to about doubled the original size.
- Heat up the oven to 190C or 375F.
- With the dough already risen, leave it to bake for another hour. Take the baked dough out of the oven, use melted butter to brush, and sprinkle icing sugar all over.
- At this point, you have your Stollen cake ready.
The recipe here would make one cake. If you desire more, you can always increase the recipe to get more of this type of yeast cake.
How Best to Serve Stollen Cake?
You can have your Stollen Cake cut up and served with butter, honey, or jam. You might also want to microwave or toast different slices before you eat them depending on your personal preference.
How to store Stollen Cake
Like other variety of Yeast cake, Stollen Cakes can be stored in a cool, dry place like a bread box or some cool place within your kitchenette. Also, each slice can be wrapped and stored too in a cool, dry place.
How long can it be stored?
This type of yeast cake would last for quite a few months if reserved or covered in a cool, dry place.
This type of yeast cake can be made as early as November for upcoming holidays like Thanksgiving and Christmas Holidays. Stollen Cakes usually turn out to be more moist and tasty with a time of life.
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