Dan Lepard’s stollen
Finally getting somewhere near the Christmas spirit, so to keep us going until the big day (well probably until next weekend at any rate), here’s Dan Lepard’s stollen as printed in the Guardian some time ago. The slightly tricky bit about this recipe is the first stage of boiling some milk and rye flour together. The pictures below show how this goes in my house, blend milk and flour together cold and introduce some gentle heat and keep stirring until it makes a thick goo, but don’t let it boil. You then thrash in some melted butter, eggs and yolks, lemon zest and in my case brandy. If you are using fresh yeast you can keep back a little milk and blend it with that. The rest is easy peasy and while I’m not a fan of shop marzipan, this is an ideal use for it. The recipe didn’t call for cherries, but I didn’t have enough peel, so I made up the weight. Makes a terrific breakfast too, natch to muesli today!