Stollen Recipe | Wood Fired Oven Recipes
Baking wizard, Richard Bertinett returned to Gozney to create this festive Stollen recipe! The light smokey undertones from baking in the wood-fired oven made it a very merry Christmas indeed!
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Cooking tools:
- Baking sheet
- Parchment paper
Ingredients
- 1kg Stone White Bread Flour
- 20g Fresh Yeast
- 500g Milk (at body temperature)
- 200g Unsalted Butter
- 50g Caster Sugar
- 10g Salt
- 220g Egg (Shelled weight, around 4 large eggs)
- 1 Batch Frangipane
- 400g Natural, uncoloured Marzipan
- 180g Sultanas
- 100g Natural Glace Cherries
- 200g Mixed Peel
- 60g Toasted Flaked Almonds
- 4 Tbsp Rum
- 1 Tsp Cinnamon
- 200g Ground Almonds
- 200g Caster Sugar
- 2 Large Eggs
- 50g Flour
- 2 Tbsp Rum
- 100g Unsalted Butter
- 2 Capfuls of Rum
- Plenty of icing sugar to dust
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