Where does Stollen come from?

We owe this Christmas treat to Germany, where Stollen has become a strong part of their festive traditions. While there isn’t an exact original recipe, the first mention of it was in 1329, which definitely makes this a golden oldie.

The tradition of Stollen originates from the pre-Christmas fasting period when the consumption of butter was prohibited (you were actually fined if found using it!). Therefore, during this time, the dough was made from water, oats, and turnip-seed oil (mmmm….really yummy)!

Over the years, multiple attempts were made to persuade the Pope to allow the use of butter. This effort even came from Prince Elector Ernst and Albert III, Duke of Saxony, in the 15th century, but it was denied!

Eventually, in 1490, the newly elected Pope Innocent VIII wrote a letter to Ernst’s son, allowing the royal family only to use butter in their Stollen! As a result, Stollen evolved to include spices, dried fruits, orange peel, and marzipan, resulting in the delicious treat we enjoy today.

How is this a twist on the classic?

To begin with, the most important aspect is the flavour. This recipe brings a festive touch by combining the classic chocolate and orange flavours with a hint of coffee. Soaking the fruit in coffee also enhances its taste and makes it extra juicy, which pairs wonderfully with the marzipan.

Next up, we have to address the shape. I wanted to push the technical side of this bake (as the dough isn’t hard enough already) and give this braided effect. I think it’s a nice nod to the traditional loaf shape, and it’s the perfect way to ensure you experience all the flavours in every bite. Is your mouth watering yet? Let’s get baking!

Ingredients

• 225 ml whole milk
• 2 tbsp golden syrup
• 80 g unsalted butter
• 450 g strong white flour
• 7 g fast-action dried yeast or 15g fresh yeast
• 2 tsp mixed spice
• ½ tsp salt
• 1 zest orange finely grated
• 1 tbsp finely ground coffee
• 1 tbsp cocoa powder
• Double espresso topped with 100 ml of water
• 130 g mixed dried fruit

• 150 g marzipan
• 1-2 tbsp water
• 1 Egg
• Icing sugar for dusting

Equipment

• Stand mixer with a dough hook (optional)
• Rolling Pin
• Pastry brush
• Long ruler
• Three clean tea towels

Method

1.  Add the dried mixed fruit to a bowl and pour half of the espresso topped with water. Give a stir and ensure all the fruit is submerged. If not, add more coffee.

2. Heat the milk, butter and golden syrup over medium heat until the butter has melted. Top tip- make sure to keep stirring so the mixture doesn’t burn.

3. If using a stand mixer, sift the flour into the bowl. If hand kneading, add this to a large bowl instead.

4. Next, add the yeast to one side of the bowl and the salt, mixed spice and orange zest to the other side.

5. Pour the milk mixture on top and start to knead or mix with the dough hook until the dough is springy and doesn’t stick to your finger when touched. (this takes about 10 minutes when kneading by hand)

6. Divide the mixture evenly in half and add to separate bowls. Top tip- use scales to weigh the two parts to ensure they are the same weight.

7. Mix the cocoa, ground coffee, and 1-2 tbsp water in a small bowl until a smooth, thick paste forms.

8. Add this paste to one of the doughs and knead until just combined.

9. Place the chocolate dough back in the bowl and loosely cover both doughs with a tea towel.

10. Leave to prove for an hour to 1 and ½ hours in a warm room.

11. Lightly flour a surface and tip the chocolate dough out. Start to knead to knock the air out.

12. Roll this dough into a 20cm x 20cm circle (roughly) and set aside.

13. Roll out the marzipan into a 20cm long strip and lay it on top of the chocolate dough. Roll with a rolling pin to ensure they stick together.

14. Roll up the dough (like a Swiss roll) and cut down the middle to create two 20 cm strips. Set aside.

15. Drain your dried fruit of the coffee and pat dry with a tea towel.

16. Add more flour to your worktop and knead the plain dough to knock out the air.

17. Tip the fruit onto the dough and knead to incorporate.

18. Roll out the fruit dough into a 20cm x 20cm circle (roughly) and roll up like a Swiss roll.

19. Cut down the middle to create two strips.

20. Gather all four strips and squeeze in your hands to elongate and create sausage-like strips of the same length (around 30 cm long at least)

To plait the stollen

1. Lay all four strips on your surface, alternating the flavour as you go.

2. Squish them together at one end to stop them from separating.

3. Fold the rightmost strip into the middle, crossing one strip.

4. Fold the leftmost strip into the middle, crossing two strips.

5. Repeat and watch your plait come together!

6.Once complete, squish all the dough strips together. This will stop them from separating when baked.

7. Place on a baking tray lined with baking paper.

8. Cover loosely with a tea towel and leave to prove for 30-60 minutes until double in size.

9. Preheat your oven to 170°C fan/190°C oven/gas mark 5.

10. Remove the tea towel from the stollen plait, and brush with a beaten egg.

11. Bake in the oven for 30 minutes until golden.

12. Transfer to a wire rack to cool completely before adding a dusting of icing sugar (be as generous as you’d like)

13. Dive right in! (with a cup of coffee on the side, of course!)