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Stollen

STOLLEN

Patisserie Makes Perfect
To make this recipe you will need 2 x 6 hole muffin tins, silicone are the best for even cooking and to easily turn out the mini stollen. The blackberry liqueur will produce more than you need, but it tastes great and can be used in cocktails, or drunk on it's own. You will need to make the blackberry liqueur a couple of days in advance or you can substitute it with rum or cassis.
5 from 1 vote
Prep Time 3 hrs
Cook Time 40 mins
Total Time 3 hrs 40 mins
Servings 12 mini stollen

Ingredients
  

  • ***Blackberry Liqueur***
  • 750 ml Red Wine
  • 500 g Caster Sugar
  • 200 ml Vodka
  • 400 g Blackberry Puree
  • ***Blackberry Liqueur Marinated Sultanas***
  • 100 ml Blackberry Liqueur
  • 200 g Sultanas
  • ***Stollen***
  • 240 g Marzipan
  • 500 g Strong White Flour
  • 60 g Caster Sugar
  • 10 g Salt
  • 125 ml Whole Milk
  • 7 g Fast Action Instant Yeast
  • 165 g Eggs about 3-4
  • 250 g Unsalted Butter softened
  • 40 g Chopped Pecans
  • 40 g Chopped Almonds
  • 200 g Blackberry Liqueur Marinated Sultanas
  • 40 g Mixed Peel
  • 20 ml Blackberry Liqueur
  • 2 g Mixed Spice
  • ***To decorate***
  • 100 g Unsalted Butter melted
  • Icing sugar for dusting

Instructions
 

  • Place the red wine and blackberry puree in a bowl and stir it to mix together. Cover with clingfilm and leave for 2 days.
  • Sieve the mixture into a pan and add the sugar, stir over a gentle heat until the sugar has dissolved and leave to simmer for 5 mins.
  • Leave the mix to cool and stir in the vodka, place the liqueur in sterilised bottles and keep in a cool dry place for up to a year.
  • To make the sultanas, combine the liqueur and the sultanas in a bowl, cover with clingfilm and leave at least overnight to absorb the liqueur.
  • 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.
  • 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 and the butter is fully incorporated.
  • Add the nuts, fruit, blackberry liqueur, mixed spice and mix until dispersed within the dough. Leave the mixture to prove for about 1 1/2 hours.
  • Divide the marzipan into 12 equal portions weighing 20g, shape into balls and place each one in a muffin tin hole.
  • Knock back the dough, then divide into 12 equal pieces (I had 1440g dough which equals 12 x 120g). Knock back each piece, shape into a disc, place a ball of marzipan in the middle. Arrange the dough around the marzipan, seal the dough at the bottom and place the dough seam side down in one of the holes of the muffin tin and repeat with the other 11.
  • Leave to prove for about 45 minutes, or until it has doubled in size. Preheat the oven to 180C Fan/200C.
  • Bake for 25-30 minutes until dark in colour and they sound hollow and feel cooked, you can test with a cocktail stick, but be careful not to stab the marzipan.
  • Leave to cool for 10 minutes and then coat in the melted butter and dust with the icing sugar.
  • These keep well for a couple of days, if they get a bit dry you can warm them in the microwave or the oven before eating them to soften them up. They also freeze well.