You know I have always wanted to make Stollen, but have always thought it would be a tricky thing to make. Plus as much as I love the fruit and spice based cake/bun/dough , I have been put off by the large spherical lump of marzipan that runs through it. It gets picked out by me and all other members of the family in the same way it gets removed politely from the Christmas cake.
So, I just thought it was about time someone, ie….. me made a marzipan free Stollen inspired creation. The other thing I wanted to do was make sure the recipe appealed to children. Otherwise I would be adding it to the list of festive goodies made but still not quite eaten by Easter!
The recipe had been adapted from Dan Lepard’s “Short & Sweet“. A book that is making me bake far more than I can actually eat . I am dying to try out his no knead bread making technique and I think this Stollen recipe is technically a bread even though I think of it as a cake. It does require kneading but I have to admit I did do mine in the Kitchenaid for speed……sorry Dan!!
I am entering these buns into the Tea Time Treats Challenge, hosted this month by Kate at What Kate Baked, in partnership with Karen at Lavender & Lovage. Kate and Karen had a huge amount of entries last month and it’s always worth checking out their blogs for great baking inspiration.
I will also be entering my buns into Vanessa Kimbell’s “Let’s Make Christmas” festive recipe collection over on her wonderful food blog.Vanessa organised a food bloggers event under the same name, held at Fortnum & Mason. Many of the gifts that people brought along are featured, including the winning entries. Very good place to get your edible gift inspriation from.
Little Citrus Stollen Buns
Ingredients :~ makes 20 approx
375g strong white flour
75g caster sugar
3/4tsp fine salt
1tsp each of ground cardamom, nutmeg & cinnamon
50g ground almonds
2tsp fast action dried yeast
200g candied citrus peel (or half citrus peel & half mixed dried fruit)
125g unsalted butter
1 medium egg & 2 egg yolks
2tbsp dark rum
Zest of 1 orange
Combine 350g flour with the sugar, salt, spices, almonds, yeast, and fruit in a mixing bowl.
Whisk the milk with the other 25g flour in a pan. Bring it just to the boil.
Spoon the milk/flour paste into another bowl.
Use the same pan to melt the butter using the residual heat of the pan.
When it’s cool add it to the milk/flour mix along with the whole egg, yolks, rum & orange zest.
Stir this into the flour mix to make a soft/sticky dough.
Leave it for 10 mins then knead lightly.
Kneading technique :~
Rub some oil onto your work surface and onto your hands to prevent the dough from sticking.
Ease the dough gently out of it’s bowl.
Pull the dough towards you from the end furthest away from you.
Knead the dough by using the heel of your hand to push down gently on to the dough and push away from you.
Turn the dough clockwise with a quarter turn. Fold it towards you then push gently away from you.
Remember TURN FOLD STRETCH.
Continue the process for 8 to 10 turns and kneads.
Return to the bowl and leave for 2 hours. (Alternatively use a Kitchen Aid. I used dough hook for 5 minutes kneading)
Knead the dough once more.
Line two baking trays with parchment paper.
Then pull off and shape your Stollen dough in to bun rounds then place on the baking sheets to increase in size by half again.(I covered the buns with oiled cling film)
Heat the oven to 200 or 180 degrees for fan ovens.
Bake for 20 minutes.
Once cooled brush generously with melted butter and leave to cool.
Dust with a thick layer of icing sugar to finish.
Eat straight away, store in an airtight tin or wrap in wax paper.
The buns were delicious when re-heated in the oven the following day. I liked to add a dollop of butter too! You could also toast them on an overhead grill and have them for breakfast . I placed them in the microwave for 10 seconds and this refreshed the buns beautifully.