Along the Grapevine


44 Comments

Easter Stollen and Maple Hemp Marzipan

DSC00032

Christmas stollen – ‘cuit’

I usually make stollen for Christmas, and did this past year, but the result was a little ‘cuit’, which in French does not sound so bad, but I thought might be seen as burned by English speakers. So I made another batch, and this one will be for Easter, and to share with everyone at the Novice Gardener’s Fiesta Friday this week. I will also give some my ideas for marzipan alternatives.

For my spring stollen, I made a slightly less rich version than the Christmas one by omitting the liquor in which I usually soak the raisins and currants. I did not use the usual dried fruits, but used instead some dried crab apples which give this stollen a distinctive and local flavour and colour.

I have tried many versions of this recipe, and finally settled on one which has the flavour and texture I wanted. Some are too light and brioche-like, most are too sweet. If there are no ground nuts in the recipe, it is impossible to achieve the density that I wanted. A generous amount of butter is also important. This recipe uses mostly the sweetness of the fruit, but if you want it sweeter, just add more honey.

DSC00426

There is no need to be intimidated by making a yeast bread. Just let it rise until lots of air bubbles appear in the dough when you check the interior. In this cool weather, it can take a few hours. I allow it to rise at least three times, and if I am busy, I stir down the first mixture (the sponge without rising inhibitors like fat and salt) until I am ready to use it. I think this extra time maybe improves it, and certainly doesn’t hurt it. As for kneading, I just to it until I don’t feel like doing it any more. As long as it is holding together, it works. Also, amounts of flour vary depending on the type of flour, the size of eggs, etc. Just keep adding flour when you knead it until it is not sticky and not able to absorb any more. Therefore note that the second addition of flour in this recipe is approximate. Just add a little at a time until it feels right.

Stollen

1 cup warm milk (I used almond)

2 heaping Tbsp honey

3 tsp yeast granules

1. Dissolve the honey and yeast, and allow to sit about 10 minutes, or until the yeast is all bubbly.

1/2 cup raisins

1/2 cup currants

1/4 cup water, juice, brandy or rum

2. Pour the liquid over the dried fruit and allow to stand at least 1/2 hour. If you can do this earlier, even the day before, that is even better, especially if you are using liquor.

1 cup of flour

3. Add the flour to the yeast mixture and stir well. Let sit until it becomes bubbly. This is the sponge method, and at this point you can just stir it down. let rise and repeat until you are ready for the next stage.

1/2 cup dried fruit (I used crab apples)

1/2 cup ground almonds

1/2 cup nuts (I used hazelnuts)

1/2 cup butter, melted and cooled

1/2 tsp ground cardamom

1/2 tsp mace

1/2 tsp vanilla

2 eggs, lightly beaten

1 tsp salt

4 cups of flour (approximately). I used red fife, which, along with the unblanched almonds, gives it a darkish colour.

4. Mix all the ingredients one by one into the sponge, ending with the flour which should be added about 1 cup at a time. When all the liquid is absorbed, turn it out onto a floured surface and continue adding flour while kneading until it is no longer sticky. Continue to knead for a few more minutes, until the dough is nice and elastic.

5. Grease the ball of dough with a little oil, place in a bowl in a warm place and cover with a tea towel. The warmer the place, the faster it will rise. This stage can take from one hour to several hours. It will not quite double, because of the weight of the fruit and nuts, but it will be very spongy when you check the interior.

6. Punch it down and knead a few more times, making sure to get rid of all the air bubbles. If you want  a plain loaf, shape it into 2 loaves and place on a parchment lined cookie sheet an cover with a towel to rise again. This stage will be much faster, will not double but reach about 50% again of its original size. If you want a traditional stollen, divide the dough in two and roll each into a rectangle of about 12 inches x 6 inches. Place a strip of marzipan down the middle, fold one side over the marzipan and then the other side over that. Seal the edges so it doesn’t open when baked.

7. When the loaves plumpen up, place them in a 325 degrees F oven for 1 hour, or until the entire loaf is golden and sounds hollow when tapped.

8. Brush a little butter on the hot loaves. Allow to cool and then sprinkle some powdered sugar on top if you want.

DSC00424

To make marzipan, mix some blanched almonds in the food processor until they start to become a paste. Add enough honey to hold the paste together when processed a few seconds longer and a few drops of almond essence. Form into a ball and cover until ready to use.

Or use the maple walnut marzipan recipe from my previous post.

When I posted the recipe for walnut marzipan, some readers pointed out they cannot eat nuts, so I also tried a seed and maple syrup paste. I chose hemp hearts because of their superior nutritional qualities and nutty flavour.

DSC00512
 

Apart from the strange green colour, I consider it a real success, and will use it for my future stollens, be they for Christmas, Easter, cuit or not. However, I since discovered that hemp hearts are difficult to find in the U.S., so for those who can’t eat nuts and live in the U.S., I will continue to experiment with other seeds such as sunflower and pumpkin. This is the only part of the recipe that is nutless since the stollen is full of nuts. But I thought it was a good opportunity to introduce the idea of nutless marzipan.

DSC00510

For a nut-free marzipan, here is my hemp hearts and maple syrup mixture. Just blend maple syrup with the hemp hearts in a food processor until it is the right consistency.

This same mixture can be thinned a little by adding more maple syrup to be used as an icing or cake filling. I covered an unsugared stollen with it. I like the idea of making an icing without using any refined sugar.

DSC00511

DSC00427