If you’re already bored of mince pies and gingerbread, then here we are. Executive Pastry Chef of The Arts Club, Claude Lamarche shares his recipe for making the perfect stollen, the German fruit bread enjoyed over Christmas and full of all the flavours of the season. Make your fruit mix the day before to let it properly soak before baking.
Step 1
340g sultanas
70g dark rum
The day before, mix the sultanas and dark rum and let them soak for 24 hours.
Then add
75g good quality chopped mixed peel (orange and lemon)
50g chopped almonds
Step 2
30g sugar
1 egg, plus 1 egg yolk
35g marzipan
2 lemons and 2 oranges, zested
Whisk together on a slow speed until the marzipan is dissolved and then set aside.
Step 3
70g milk at 36°
30g plain flour
10g dried yeast
Mix the yeast with the milk to dissolve, then add the flour and mix lightly.
Cover and leave to prove in a warm environment (26°) for 30mins.
Step 4
300g plain flour
4g salt
5g all spice
5g cinnamon
150g cold diced butter
Combine in a mixer on a slow speed for 10 mins, using the flat beater until it becomes a light texture.
Step 5
Add the fermented yeast dough from step 3 to the mix and the marzipan dough from step 2.
Using the hook attachment on a mixer, mix on a slow speed for 8 mins. Finish on a medium speed for 2-3 mins.
Cover and leave to prove at room temperature for 1 hr.
After proving, add the fruit and almond mix from step 1.
Mix carefully with the hook attachment for 1-2 mins to combine all the ingredients.
Cover and leave to rest for 30 mins.
Step 6
After proving, add the fruit and almond mix from step 1.
Mix carefully with the hook attachment for 1-2 mins to combine all the ingredients.
Cover and leave to rest for 30 mins.
Step 7
Dust your worktop with flour and shape the dough in a rectangle that is 25cm long, flattening and rolling from the long side. Cover and leave to prove for 2 hrs at room temperature.
Step 8
Preheat the oven to 180°.
Make an incision along the top of the cake and bake at 180° for 15 mins, then reduce the temperature to 150° and bake for another 25 mins.
Step 9
Remove from the oven and let cool on a rack.
Brush twice with 100g clarified butter and dust a few times with icing sugar until fully covered.
Once it has completely cooled down, wrap in cling film and store at room temperature.