Page 143 - Passion4Baking The Magazine

⅔ CUP (100 g) DICED CITRUS Preheat oven to 350°F (180°C).
(LEMON OR ORANGE) PEEL Place the citrus peel, currants and cognac into a large bowl and leave to
⅔ CUP (100 g) CURRANTS soak overnight.
2 tbsp COGNAC Sift the flour, baking powder, ground ginger, cinnamon, cardamom, mace and
4 CUPS (500 g) ALL-PURPOSE FLOUR sugar over the soaked dried fruits and mix to combine. Stir in the chopped
2 tsp BAKING POWDER pistachios.
½ tsp GROUND GINGER Beat the milk, marmalade, vanilla extract and butter until well blended. Add the
¼ tsp GROUND CINNAMON dry ingredients to the wet and knead until dough is soft.
¼ tsp GROUND CARDAMOM Shape dough into two oblong loaves and transfer to a baking sheet lined with
¼ tsp MACE baking parchment. Make a deep groove down the middle of each loaf with
½ CUP (100 g) GRANULATED SUGAR your hand and brush with some milk. Bake loaves for about 40 minutes on
3 ½ oz. (100 g) PISTACHIOS, ROUGHLY the lower rack. Cover with baking parchment if the tops brown too quickly.
CHOPPED Brush the warm Stollen with melted butter and immediately sieve some icing
2 EGGS sugar over the tops. Keep sieving icing sugar over the loaves in intervals until you
⅓ CUP + 1 tbsp (100 ml) MILK have a nice, thick layer.
4 tbsp ORANGE MARMALADE Wrap the Stollen in aluminum foil. The loaves will keep for up to 4 weeks if stored
1 tsp. VANILLA EXTRACT in a cool place. Coat the loaf with an additional layer of icing sugar before serving.
¾ CUP + 1 tbsp (200 g) SOFT BUTTER Yields: 1 large or 2 small Stollen

FOR THE GLAZE:
3 ½ tbsp (50 g) BUTTER, MELTED
ICING SUGAR

Photos by Ina-Janine Johnsen

Ina explains: “My mother would make Stollen after Thanksgiving (but before the 1st of Advent), wrap them tightly

and store them somewhere well hidden. Every Sunday in Advent one Stollen would be unwrapped, given a generous
coating of icing sugar and served along with other Christmas goodies. The closer we got to Christmas, the more
delicious they got, having had more time to mature. Stollen is one of my absolute favourite Christmas cakes,
I make them every year. For a little extra depth of flavor I like soaking the dried fruits in cognac the day
before baking, but feel free to omit this step.”

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