Camphill Bakery

December
10

Living with Disability Magazine published a great article about our community in their latest edition.
They highlighted our workshops and what we do so well here at CMKC.
Here’s a recipe for stollen, created by our Artisal Bakery workshop, which was published as part of the article.

We hope you enjoy making it!

Stollen Recipe

This stollen recipe has been used in our bakery for many years. It is very rich and makes a super festive treat. We sell the loaves through the shop and by the portion in the café with a hot spiced cordial made with the berries from our garden. The stolen has also become a traditional gift that we present to our day volunteers who give up their time as a way to say thank you for helping is in our workshops.

Joe one of our bakers will take you through the step by step guide to creating your own Stollen. In the phots Joe used 1kg of flour because we make it batches of 8 loaves. The recipe provided uses 500g of flour and should make around 4 loaves if you want less please reduce by half, more simply double the quantities.

Bakery

 

Step 1 – Dough


Ingredients

  • 500g Strong white flour
  • 10g fresh yeast (sachet can be used check the quantity required on the pack)
  • 250ml milk
  • Half tsp salt
  • 100g unsalted butter
  • 25g sugar
  • 2 large eggs

 

Method

Place the butter in a mixing bowl and crumble in the yeast with your fingers and mix.
Slowly mix in the milk, sugar salt and eggs once combined tip out and kneed to make a soft dough.
Put the dough back in the bowl and cover with a tea towel to rest for 1 hour in a warm room.

Artisan Bakery

Step 2 – Fruit


Ingredients

  • Fruit
  • 50g each of raisins, sultanas, mixed peel, flaked almonds
  • Half tsp spoon cinnamon
  • Rind and juice of half lemon and half orange
  • 1tbls brandy (optional)
  • Combine in a separate bowl and leave to soak
  • Once the dough has rested for an hour tip it out onto a floured surface
  • Roll it out to 3cm thick and evenly cover in the fruit mix
  • Roll the dough back into a ball, return it to the bowl and rest for a further 30 mins

 

Method

Combine in a separate bowl and leave to soak.
Once the dough has rested for an hour tip it out onto a floured surface.
Roll it out to 3cm thick and evenly cover in the fruit mix.
Roll the dough back into a ball, return it to the bowl and rest for a further 30 mins.

 

Picture 6

Step 3 – Frangipane and Marzipan

Ingredients

  • Frangipane
  • 100g ground almonds
  • 100g caster sugar
  • 100g unsalted butter
  • 1 large egg
  • 25g plain flour
  • 1tbs brandy (optional)

 

Method

Place all the ingredients in a bowl and beat together until you have a smooth thick batter

 

  • Marzipan
  • 150g ground almond
  • 100g icing sugar
  • 75g caster sugar
  • Small egg white
  • Little water to combine

 

Method

In another bowl combine the ingredients to form a ball, if it is too wet add a little water

 

Picture 5

 

Step 4 – The filling

Again lightly flour the service and divide the mixture into 4. Flatten out with your fingers to about 20x15cm rectangle.  Divide and spread the frangipane mixture then make small balls of marzipan and scatter evenly between the rolled out dough on top of the frangipane.

Artisan bakery

Step 5 – The shaping

Fold one of the long sides into the centre over the frangipane and marzipan filling. Then fold the other side over the top and press down all the edges to seal.

 

Step 6 – The Baking

Place the Stollen seal side down on to a greased baking tray and leave to prove for 2 hours.

Bake in a hot oven for about 30 minutes.

artisan bakery

Step 7 – Finishing

Glaze

  • 50g melted butter
  • 1tbls rum (optional)
  • Icing sugar for dusting

Brush the melted butter over the hot Stollen. Dust thickly with lashings of icing sugar and leave to cool.

artisan bakery

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Camphill Milton Keynes Communities, Japonica Lane, Willen Park, Milton Keynes, MK15 9JY.

Phone: 01908 235 000 Fax: 01908 235606

Camphill Café: 01908 308738