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German Stollen ( Non alcoholic version )

Jan-02-2019
Swathi Joshnaa Sathish
600 minutes
Prep Time
50 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT German Stollen ( Non alcoholic version ) RECIPE

Stollen is a sweet festive Bread which is traditionally prepared and shared during the Christmas season. Traditionally , rum / brandy is used to soak the dry fruits which were used to prepare this bread . This version of mine is free from alcohol . Homemade marzipan and orange candied peels are included in this bread . A perfect bread for the Christmas party. #earnwithbetterbutter

Recipe Tags

  • German
  • Non-veg
  • Easy
  • Christmas
  • Blending
  • Baking
  • Snacks
  • Dessert
  • Main Dish
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. For the marzipan :
  2. Almonds blanched 200 g
  3. Fine sugar 100 g
  4. Rose water 1/2 teaspoon
  5. White vinegar 1 teaspoon
  6. For the bread :
  7. Mixed dry fruits 150 grams
  8. Orange juice 50 ml
  9. Orange candied peels 20 gram
  10. lukewarm milk 120 gram
  11. Dry yeast 2 teaspoons
  12. Fine sugar 2 tablespoons
  13. White flour 350 gram + extra for dusting
  14. Salt 1/2 teaspoon
  15. Nutmeg powder 1 teaspoon
  16. Cardamom powder 1/2 teaspoon
  17. Large egg 1
  18. Unsalted butter 50 gram + extra for brushing
  19. Cooking oil 2 Tablespoons

Instructions

  1. Blanch 200g almonds and drain completely .
  2. Add the drained almonds , 100 g fine sugar in a blender .
  3. Grind into a fine powder.
  4. Add 1/2 teaspoon rose water to the ground mixture .
  5. Add 1 teaspoon white vinegar/lime juice . Grind again to a smooth paste,ready to hold shape.
  6. Paste should be able to scrap from sides and gather easily . That is the preferred consistency.
  7. Transfer the ground paste to a parchment sheet. Knead , roll into a log . Wrap , seal tightly
  8. as shown . Egg free Marzipan is ready . Refrigerate for 8 hours .
  9. Take 150 grams mixed sultanas,raisins ,dried fruits in a bowl.Add 50ml orange juice.Soak overnight.
  10. Take 120 g lukewarm milk . Add 2 tablespoons sugar . Add extra sugar if preferred .
  11. Add 2 teaspoon dried yeast. Mix . Leave covered for 10 minutes/until mixture blooms frothy .
  12. Take 350g white flour . Add 1/2 teaspoon salt, 1 teaspoon nutmeg powder, 1/2 tsp cardamom powder.
  13. Mix all . Make a well at the centre of flour . Pour in the activated yeast mixture.
  14. Add 1 beaten large egg.
  15. Add 50 g unsalted melted butter.
  16. Knead the dough for 10 minutes until texture turns smooth , pliable , bouncy.
  17. Our bounce back dough is ready .
  18. Grease dough with 2 tablespoons oil .
  19. Cover and rest dough in a warm place for an hour/until double in size.
  20. Dough has risen beautifully .
  21. Take the dough to the counter. Punch knead dough into a large sheet as shown .
  22. Add the soaked mixed dry fruits on the sheet . Add 20 g chopped orange candied peels .
  23. Pull the sheet from one side and seal the fruits tightly in the dough as shown .
  24. Dry fruits are sealed tightly inside the dough . Knead dough to ensure dry fruits are distributed
  25. evenly throughout the dough . At this point , dough will appear sticky .
  26. Dust the surface with extra flour and knead into a smooth dough .
  27. A smooth dough is ready .
  28. Use a rolling pin to roll dough into a thick oblong sheet.
  29. Place the chilled marzipan in the centre of the sheet . Pull one side up to seal marzipan as shown.
  30. Top half should not completely cover the bottom half . Top edge should be slightly in from bottom.
  31. Transfer into a parchment lined baking tray . Cover and let the dough proof for another hour .
  32. Final proofing is done . Brush with butter .
  33. Bake in a preheated oven at 180C for 40-50 minutes / until bread looks golden dark brown.
  34. Baked German stollen is out of the oven . Brush butter on the hot bread. Cool completely .
  35. Sprinkle powdered sugar on top of the Stollen. Slice the cooled bread with a sharp knife .
  36. Homemade Egg free Marzipan stuffed German Stollen is ready . A sweet , festive bread perfect for
  37. Christmas season . Look at the gorgeous texture . So softy inside with an amazing flavour.
  38. Relish!

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