Stollen is probably my favourite Christmas bake, sometimes though, you get a bit overwhelmed by all the dried fruit at Christmas and you want something a bit different. Chocolate chip stollen ticks all of those boxes. I was sent some amazing chocolate chips by Guittard, they taste fantastic and they keep their shape really well when you bake with them.
This recipe for chocolate chip stollen also makes use of my homemade candied peel which I always make at Christmas. It’s such a delicious flavour and it’s a really intense hit of orange that really cuts through the sweetness of the stollen.
I hope your Christmas preparations are going well, the tree is up, the presents are wrapped and I made a panettone with a giant hole in the middle (unintentionally), so it’s all going swimmingly here!
This is the first year I will be working between Christmas and New Year. Usually I have a fortnight off work and come January I almost need rolling back to my desk because I have overindulged so much. So it’ll be interesting to see if this year is a little more reserved and I don’t feel quite so unhealthy. Don’t get the wrong idea though, I’m still doing some Christmas baking and the house will be stocked with some delicious food and drink.
That’s enough from me, here is the recipe for this chocolate chip stollen.
- 200g Marzipan
- 500g Strong White Flour
- 60g Caster Sugar
- 10g Salt
- 125ml Whole Milk
- 25g Fresh Yeast/7g Sachet of instant/Fast Acting Yeast
- 165g Eggs (about 3-4)
- 250g Softened Unsalted Butter
- 80g Chopped Pecans
- 200g Guittard Extra Dark Chocolate Chips
- 40g Mixed Peel
- 20ml King's Ginger Liqueur
- 2g Ground Cinnamon
- ***To decorate***
- 100g Melted Unsalted Butter
- Icing sugar for dusting
- Sift together the flour, sugar and salt into the bowl of an electric mixer fitted with a dough hook. Warm the milk in a saucepan over a very gentle heat until it reaches 30-34C, then stir in the fresh yeast until dissolved.
- Add the eggs, yeast and milk to the flour mixture. Beat together for 10-12 minutes until the mixture is elastic and comes away from the sides of the bowl. Add the butter to the mixture in batches and continue to beat until the mixture comes away from the sides again.
- Add the nuts, chocolate chips, liqueur and cinnamon and mix until dispersed within the dough. Leave the mixture to prove for about 1½ hours.
- Divide the marzipan into 4 equal portions, shape into balls and roll each one into a 15cm log on a lightly floured surface. Place on a baking tray.
- Knock back the dough, then divide into 4 equal pieces. Knock back each piece, shape into a ball and roll out to a 17 x 10cm rectangle on a lightly floured surface.
- Place the roll of marzipan inside each rectangle of dough and fold over the dough to enclose the marzipan. Press gently to seal. Repeat 3 more times.
- Place the rectangles of dough onto baking trays and leave to prove for about 45 minutes, or until it has doubled in size. Preheat the oven to 180C Fan, 200C.
- Bake for 35-40 minutes until dark in colour. Leave to cool for 10 minutes and then coat in the melted butter, really soaking the stollen, it can take a lot of butter. Leave to set and then dust with the icing sugar.
Have a great Christmas all and thanks for reading.