Saturday, 17 December 2011

Cranberry and Orange Stollen

This is a vulgar and delicious adaptation of Delia's stollen recipe.

150ml Cointreau, Triple Sec or brandy
300ml full fat milk
100grams caster sugar
4tsp dried yeast
700 grams strong white bread flour
220 grams softened unsalted butter
2 eggs, beaten
140 grams dried cranberries
100 grams sultanas
80 grams dried no-soak apricots, chopped
50 grams glace cherries (natural colour, preferably), halved
50 grams almonds, chopped
grated zest of 1 lemon
grated zest of 1 orange
200 grams cranberry sauce
350 grams marzipan
To glaze
100 grams sifted icing sugar
1 tbsp orange juice (from the zested orange used in the dough)

 Put the dried fruit and glac√© cherries in a small saucepan with your chosen alcohol. Bring the liquid to a simmer, then remove from the heat. Now get on with the dough while you allow the fruits to become imbued with festive spirit. Warm the milk  (I do this in the microwave, in  a glass measuring jug), add 2tsp of the caster sugar, and sprinkle of the yeast on the surface of the milk. Leave the yeast to create a frothy head on top of the milk. Now sift the flour into a large mixing bowl with the salt and remaining sugar. Make a well in the centre, and pour in the yeasted milk mixture, along with the eggs and butter. Mix with a wooden spoon, along with the dried fruits, almonds and zest. Knead the dough, either with your hands, or an electric mixer with a dough hook attachment. You may need to add more flour, you want a slightly sticky dough, it is ready when it feels springy and elastic. Put the dough in a bowl, clingfilm and leave to double in size, this could take up to 2 hours.
After the first prove, punch the dough down, and divide into two. Knead one of the halves of dough on a floured surface until it feels springy. Roll out into a rectangle 20cm x 25cm. Spread with half the cranberry sauce. Take half the marzipan and roll into a sausage that is almost the length of the stollen, place in the centre, and fold the dough over it. Remove carefully to a lined baking sheet. Repeat with the other half of the stollen dough. Leave the loaves to rise again, this time about 20 minutes. Set your oven to 180 degrees, and when they have finished the second prove, bake for about 35-40 minutes.
Mix the icing sugar with the orange juice to make a thick icing, and drizzle over the stollens. I also sprinkled over extra cranberries and some pistachios.

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