Because we live on separate coasts, when we are in the kitchen together it is a special treat indeed! Last year, we made this stollen together for our families to enjoy the day after Thanksgiving, and then we each continued to make it the entire holiday season. We had the fun of cooking together again recently and reprised this rich, buttery, fruit-filled treat [insert happy sigh here]. Filled with chopped pistachios and pecans, laced with orange zest and cinnamon, studded with raisins and morsels of marzipan, this British take on a 14th-century German classic is special for many reasons!
We have also made this quite successfully as a gluten-free offering. Simply add an additional 3 tsp. of baking powder and 1 tsp. of salt to gluten-free flour.
9 oz. self-rising flour (2 cups)
3 tsp. baking powder
3 eggs, beaten
6 tbs. butter, melted and cooled
1¼ cups sour cream
3½ oz. caster (superfine white) sugar (¼ cup)
1 tsp. vanilla extract
2 oz. pistachios, chopped (½ cup)
2 oz. pecans, chopped (½ cup)
zest of 1 large orange
2 tsp. cinnamon
1 tsp. mixed spice
8 oz. marzipan, cut in small pieces
3 oz. raisins (generous ½ cup)
3 oz. golden raisins (generous ½ cup)
Confectioner’s sugar for dusting
Heat the oven to 350°F and line a large baking sheet with parchment paper.
Sift the flour and baking powder into a large mixing bowl. Add the eggs, 3½ tbs. of the butter, sour cream, and sugar. Stir in the vanilla extract, pistachios, pecans, orange zest, cinnamon, mixed spice, marzipan, and raisins. Shape the dough into an oval loaf, approx. 8 x 13 inches, dusting your hands with flour as you work, as it will be sticky.
Bake to 35-45 minutes, until the top of the stollen is golden and springs back when tapped. Brush with the remaining melted butter, then dust with the confectioner’s sugar, which will be absorbed by the butter to give the loaf a sugary coating. The stollen will keep up to five days in an airtight container.