Well I’ve forgot to update in a long long time, but I bring you the Stollen I have been working on. It began in september when I was ordering my bulk ingredients for my Christmas bakes. I came across Speculaas Spice while looking for traditional Christmas bakes from around the world and decided to use it to replace other spices in my Fruit Cake, Stollen, and even attempted to use it in Macaroons and Croissants with no success.
On with the Stollen, I was able to get some Persipan a NUT FREE ‘Marzipan’. It’s a weird product in terms of texture it’s oily but it’s smells and tastes just like Marzipan to the untrained they would say it was marzipan, it’s made with apricot or peach kernels instead of almonds. (I wouldn’t attempt to make this at home as the kernels need to be processed before they’re safe to consume.)
500g Bread Flour
100g Caster Sugar
10g Yeast (I use SAF Gold due to the high sugar content)
150g Soft Unsalted Butter
250ml Whole Milk
2tsp Speculaas Spice
50g Rice Flour (In place of ground Almonds)
100g Mixed Peel
25g Unsalted Butter
225g Perzipan (Can be replaced with ordenary Marzipan)
Put Flour and Sugar into a large bowl, add the salt and sugar on one side and add the Yeast on the other, add the softened butter and 200ml of the milk and mix.
Add the remaining milk and mix to bring it to a soft dough, tip it out onto a well floured surface and kneed until it’s smooth.
Mix the Speculaas and Fruit together along with the Vanilla and Rice Flour add to the dough and incorporate, cover the bowl and leave to rise for 1-2hours in a warm place or until it’s doubled in size.
When it’s risen flatten and roll it out brush it with the melted butter. Roll out the Persian to a sausage shape same length as the dough put it onto the dough and roll dough up to form a loaf shape line the baking sheet and leave to rise until double in size.
When dough has risen preheat the oven to 190C.
Bake for about 1 Hour, when baked remove from oven and brush with melted butter and dust with Icing Sugar.