Meet Kendall from our bakery and learn how to make "Stollen".

Kendall has been with us for many years - and we love her sweet deliciousness as much as all of you do. She is ... Today This is how we make the famous 19grams Stollen:

Prep time: 1 hour

Rest time: 1 hour bake at 180 °C for 25 - 30 mins

Ingredients

120g lukewarm milk

18g fresh yeast

2 TBSP bread flour

160g dried cranberries (or other dried fruit)

30g kirsch or other liquor

370g bread flour

2 egg yolks

50g caster sugar

1 ½ tsp salt

170g soft butter

100g toasted sliced almonds

50g candied orange

120g melted butter

220g icing sugar Marzipan logs

Whisk together milk, yeast and first measure of bread flour. Let sponge for 15-20 minutes. Heat cranberries and kirsch in a small saucepan until liquid is soaked in. Set aside. Add the second measure of bread flour, egg yolks and caster sugar to the sponge and mix until it comes off the sides of the bowls. Add butter and salt until a soft dough forms. Knead in the candied orange, cranberries and sliced almonds. Cover and let rise in a bowl in a warm place till almost double in size. Measure the dough into 4 even balls and roll them out on a well-floured surface into an oval shape. Make a slight dent with the rolling pin lengthways of the way across. Place the marzipan log in the dent and fold the other side of the dough over, pressing lightly to seal the marzipan in. Repeat with all the measured balls of dough. Place on a lined tray and cover. Let sit in a warm place for 1 hour. Bake for 25-30 minutes or until lightly brown all over. As soon as it comes out of the oven, brush the loaves liberally with melted butter, dust with icing sugar, repeat with one more layer of melted butter and icing sugar. Once your Stollen is cooled down, dust again with icing sugar. The best way to enjoy a slice of this piece of materialized Christmas is a cup of freshly brewed 19grams Coffee. 

We recommend 2020's Christmas Coffee.