9 December 2016

Spiced stollen Plait (Trenza de Stollen con especias) Christmas recipes









About Christmas



Finally I made a recipe especially for Christmas times !!
I have others stollen recipes (because I love it) and you can find in my label : Christmas recipes

This stollen recipe from the traditional German sweet yeasted fruit bread which is delicious in Christmas, serve thickly sliced for breakfast brunch or with a cup of tea.



Source : BBC good food









Ingredients

140 g mixed dried fruit (I used raisins, dried cherries and others dried fruits)
4 tablespoons brandy or dark rum
225 ml milk
3 tablespoons clear honey
85 grams butter cut into cubes
500 grams strong plain flour  plus extra for dusting
10 g. sachet fast action dried yeast
1/2 teaspoon nutmeg finely grated
1 tsp groun cinnamon
1 tasp mixed spice
1 large egg beaten, plus 1 to glaze
zest 1 lemon
zest 1 orange
oil for greasing
300 g marzipan handful flaked almonds
icing sugar for dusting



About marzipan you can buy in stores or make your own
(This year for first time I made my own marzipan  if you want look  in Delicious Magazine)


Method  

1. Put the dried fruit in a bowl with the brandy or rum, cover with cling film and microwave in high for  1 minute.
Set aside to cool while you make the dough.

2. Pour the milk and honey into a pan and heat untilthey just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter.
Meanwhile mix the flour, yeast, spices and 1/2 tsp salt in a large bowl.

3. When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it's a little sticky add a little extra flour.

4. Tip out onto your lightly floured work surface and knead for 10 minutes or until smooth and elastic.
Transfer to a clea, lightly greased bowl, cover with greased cling film and leave to prove for 2 hours or until doubled in size.
You can put the dough in the fridge for up to 2 days at this point, just bring back to room temperature before continuing.

5. When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit.

6 Roll the dough into aq square, roughly 40 x 40 cm, then cut into 3 long strips.
Break the marzipan into 3 balls, the roll each to the same lenght as the strips of dough.
Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan  - so you have 3 long sausages of marzipan -filled dough. Flip the dough over so the seams are  underneath, then  pinch the 3 ends together.
Tightly plait the dough, pinching together to seal when you finish.
Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish.
Cover loselu with a sheet of cling film, leave to prove for 30 minutes.

7. Heat oven to 180°c.
Uncovcer the plait brush with the beaten egg and sprinkle over the almonds .
Bake on the middle shelf of the oven for 30 minutes until golden brown and coolked thrugh.

















EN ESPAÑOL

Trenza de stollen con especias












72 comments:

  1. Such a gorgeous Christmas bread!!! xo

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  2. fantastico O_O Gloria bravissima!!baci

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  3. A very good recipe ! Perfect with Christmas tea !

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  4. Very very festive and delicious! Thanks for sharing, Gloria.

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  5. Stollen is one of my all-time favourite foods...and this pretty plait is a wonderful variation!
    Oh PLEASE can I have a slice with my morning coffee?? *smiles*

    Have a Truly Magical Weekend, Dearest Gloria...

    Much Love & Hugs xoxoxo

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  6. Gloria, it turned out wonderful and delicious too.
    Love

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  7. Gloria, Your stollen came out looking great! It's been a long time since we've enjoyed a nice stollen with our breakfast coffee. Thanks for the recipe... Take Care, Big Daddy Dave

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  8. Sei stata bravissima Gloria, uno stollen fantastico.

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  9. It looks absolutely fantastic Gloria! Bravissima!
    Hugs,
    Mary

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  10. What a beautiful stollen, Gloria! I am impressed that you made your own marzipan too! xo

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  11. Festive looking stollen! And it looks delicious!

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  12. Your breads always look so delicious Gloria! 💕
    Not such a tradition in my house...but I am not a baker like you!
    Hope you have a wonderful Christmas...hugs....
    Cheers!
    Linda :o)

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  13. I love the wreath in your banner photo!

    I think I'd have my stollen slice with a a cup of tea!
    Thanks for sharing the recipe idea

    All the best Jan

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  14. Un gâteau que j'aime beaucoup. Je te pique un gros morceau.
    A bientôt

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  15. delizioso Gloria, mi piace moltissimo !Un abbraccio

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  16. That's a very good Christmas recipe I found it intetesting. Have a nice week

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  17. Sure looks like a great part of any Christmas meal

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  18. Bravissima! Uno stollen perfetto! Io lo adoro :)
    Un bacio e buona settimana

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  19. What a wonderful treat! I love stollen it is such a delicious Christmas cake! Brava!

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  20. We have very similar sweet bread recipes in Poland, looks so yummy and perfect for Christmas!:)

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  21. Questo stollen è una meraviglia!!! Complimenti! :)

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  22. Fantastico, cara Gloria, deve essere buonissimo!!!
    Baci

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  23. parfait et délicieux
    bonne soirée

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  24. Wonderful, Gloria! Your stollen looks delicious! And great for you with making marzipan, I'd love it! Take care

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  25. Che brava, ti è venuto benissimo!!!

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  26. The marzipan is an unexpected touch, the whole cake looks delicious.
    Amalia
    xo

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    Replies
    1. Thanks Amalia, usually (not always) the stollen have marzipan xoxox

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  27. This looks so delicious that you are making my mouth water! I have had this before with slight variations. Thanks for sharing. :)
    ~Jess

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  28. So festive! You made your own marzipan? Wow. Talented lady.

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Gracias por pasar un momento y comentar, gloria.

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