Sour cherry stollen

Name: Sour cherry stollen
Total time: 1 h 35 min
Yield: 12 to 14
Ingredients: 200 g dried sour cherries; 3 tablespoons kirsch; 100 g unsalted butter; 500 g plain flour plus extra for dusting; 225 ml milk; 2 sachets dried yeast; 50 g caster sugar; 1 large free-range egg; 150 g mixed peel; 50 g whole almonds; 1 teaspoon ground cinnamon; 300 g marzipan or almond paste; 100 g icing sugar; 1 clementine

Vegetarianv

“More like a bread, this German treat has a rich, super-sweet marzipan centre. ”

Serves 12 to 14

Cooks In1 hour 35 minutes plus soaking and proving

DifficultyShowing off

Jamie Magazine Fruit Christmas Afternoon tea Baking Desserts

Nutrition per serving

Calories 402 20%
Fat 14.6g 21%
Saturates 4.7g 24%
Sugars 30.8g 34%
Salt -g 0%
Protein 8.7g 17%
Carbs 56g 22%

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

200 g dried sour cherries
3 tablespoons kirsch
100 g unsalted butter
500 g plain flour , plus extra for dusting
225 ml milk
2 sachets dried yeast
50 g caster sugar
1 large free-range egg
150 g mixed peel
50 g whole almonds
1 teaspoon ground cinnamon
300 g marzipan or almond paste
100 g icing sugar
1 clementine

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Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

A few hours ahead, or even a day ahead, soak the cherries in kirsch.
Melt the butter. Sift the flour into a bowl. Heat the milk to lukewarm, pour into a jug and stir in the yeast, sugar and a pinch of sea salt. Leave for 5 minutes, then stir in the butter and beat in the egg. Pour into the flour and mix till smooth and shiny. Turn onto a floured surface and make a hollow in the centre.
Drain away any excess booze from the cherries before adding them. Chop and add the mixed peel and almonds, followed by the cinnamon. Knead well. After about 5 minutes the dough should be elastic, but not sticky.
Flour the bowl and put the dough back. Cover with a cloth and leave for 1 to 2 hours, till doubled in size.
Empty the dough onto a floured surface and briefly knead; roll into a 36cm x 26cm rectangle. Roll the marzipan out to be the same length and place along the middle. Fold the dough over, encasing the marzipan, and place on a tray. Leave to rise until doubled.
Preheat the oven to 190ºC/gas 5.
Bake the stollen for 45 minutes, till golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Sieve the icing sugar into a bowl, add the clementine zest and juice to make a thick icing. Drizzle over the stollen before serving.