Prepare for a cozy, festive baking experience as we are kicking off the festive period with a tutorial on how to make Stollen!
MasterChef Sharlene Tan will be teaching us how to make Stollen, a German Christmas Bread, from scratch using the Thermomix®!
Stollen is a traditional German Christmas bread that is adorned with a medley of dried fruits, nuts, and citrus zest. What makes Stollen truly distinctive is its shape, resembling a folded oval or oblong loaf, often with a center layer of marzipan or almond paste. After baking, the bread is generously dusted with powdered sugar, reminiscent of a snowy winter landscape
About Sharlene Tan:
Sharlene the 3rd runner up from MasterChef Singapore Season 3 and is well known for her bakes during the season.
What sets Sharlene apart is her ability to weave a narrative into her culinary creations. Drawing inspiration from her family, she takes pride in crafting delectable meals that tell a story. Her ultimate dream is to establish her own omakase-style café, offering a menu filled with healthy, soul-warming, and irresistibly tasty delights
Stollen:
Ingredients:
10g yeast
160ml milk
1 large egg
65g sugar
340g bread flour
9g salt
75g butter
150-200g dried fruit (Optional: Soaked in 2tbsp rum)
170g marzipan
butter and icing sugar for coating
DIRECTIONS
1. Place yeast, milk, egg, sugar and flour into the Thermomix bowl. Knead 5 minutes on dough
function.
2. Add in salt and butter. Knead another 2 minutes on dough function.
3. Remove the dough from the bowl and allow it to rise until doubled, about 45 minutes.
4. Spread the dough out into a rectangle/square about 1/2 inch thick. Sprinkle a layer of dried fruit evenly over the surface.
5. Fold the left side of the dough in 1/3, then fold the right side over. Sprinkle more dried fruit over the dough.
6. Fold the top 1/3 of the dough down, then fold the bottom 1/3 up to form a square package. Allow the dough to relax about 15-20 minutes before final shaping.
7. Press the dough out into an oval about 1 inch thick. Make an indentation in one half of the dough lengthwise. Roll out your marzipan into a log the same length as the dough. Place the marzipan in the indentation and fold the other half of the dough over to cover the marzipan.
8. Place the bread onto a baking tray and allow to rise another 45minutes until doubled.
9. Preheat your oven to 180C (top & bottim hear, no fan). Place the risen dough into the oven and bake for 10mins. Reduce the heat to 150C and continue baking another 30minutes until the bread is cooked.
10. Once baked, brush butter over the top of the loaf and dust with a layer of icing sugar. Cool completely before slicing.
NOTES
For mini stollen bites, cut the dough into small pieces and wrap a small ball of marzipan inside
each piece. Great for gifting.
Marzipan:
Ingredients
250g blanched almonds
180g icing sugar
1 tsp rose water
1 egg white
- Place almonds into the Thermomix bowl. Grind on speed 10 for 10s.
- Add in the icing sugar, rose water and egg white. Mix for 1 minute on dough mode.
- Pour out the mixture and knead by hand until it comes together into a dough.