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 some marzipan free little citrus stollen buns Ito enjoy as a festive sweet treat. 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!!!
Little Citrus Stollen Buns
Deliciously citrus mini Christmas buns filled with spices and candied citrus peel.
Ingredients
- 375 g strong white flour
- 75 g caster sugar
- 3/4 tsp fine salt
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 50 g ground almonds
- 2 tsp fast action yeast
- 200 g candied citrus peel
- 150 ml milk
- 125 g unsalted butter
- 1 medium egg
- 2 medium egg yolks
- 2 tbsp dark rum
- 1 orange zest only
Instructions
- 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
For the 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 its 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
woohoo they worked ! and so well!!! I like you am not a marzipan fan so good to have a recipe without one
Yes thanks, was really pleased they worked and the kids love them too even though they are quite strongly spiced!
What a FABULOUS entry Laura, and so beautifully little and festive! I have seen wee Stollens in Aldi, but what a price they were and I bet they were not half as nice as yours…..I LOVE these! Thanks so much for entering Tea Time Treats.
Karen
I would love to know where all the Aldi shops are as I have yet to see one in Surrey! Lidl is the only one near to me but haven’t yet made it in. These were cheap as chips to make and love the spice flavourings xx
Stollen, part of the Christmas spread goodies but rarely seen even in food blogs!:P
We don’t have a lot of them around here; most of our Christmas goodies are brownies, cakes and cupcakes 🙂
It is a very delicious treat Stollen packed full of fruits and spices. Well worth a try if you ever get a chance. You may love it!! x
I love the idea of little stollen buns – the perfect festive mouthful! I’m not a big fan of marzipan either, but try Richard Bertinet’s recipe – instead of a lump it has a kind of creaminess running through it which is just incredible 🙂
Wow that sounds pretty special. Thanks, will look it up xx
What a great idea I always find the marzipan tricky too. I’d love to try your lovely recipe, it sounds scrumptious. Jude x
Thanks Jude! xx
What a perfectly festive entry into Tea time Treats- thanks ever so much Laura! And a lovely alternative for those you like stollen, but dislike marzipan. And thank you for your lovely, lovely compliments about our blogs!
No worries Kate, always a pleasure! xx
They look delicious – I’m with you on the marzipan!!!
I really feel for you on the lost amazon books – what a pain, just another bit of stress to add to the load!!!!!
Yes, I am now going to do what a friend suggested and make a list of items bought, from where and when. Then tick them off as they arrive…..I’m becoming a scatterbrain! xx
These look so cute and what a lovely idea. I think I should be paying you a visit at Christmas time. I love marzipan and would be more than happy to polish off all of yours. Dan is responsible for me baking more than usual too. It’s already become my most used baking book and I’ve had it less than three months.
Oh thank you! Amazed how well they went down with the children xx
What a delicious recipe … Love reading your blog. x
Thanks Vanessa, likewise!! x