Jamie Magazine
By Georgina Hayden
Sour cherry stollen
1 hr 35 mins plus soaking and proving
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serves 12 to 14
About the recipe
More like a bread, this German treat has a rich, super-sweet marzipan centre.
Recipe From
Ingredients
200g dried sour cherries
3 tablespoons kirsch
100g unsalted butter
500g plain flour, plus extra for dusting
225ml milk
2 sachets dried yeast
50g caster sugar
1 large free-range egg
150g mixed peel
50g whole almonds
1 teaspoon ground cinnamon
300g marzipan or almond paste
100g icing sugar
1 clementine
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.
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