German Christmas Stollen With Skyr
Britain has its Christmas Pudding, Germany its Stollen.
This Stollen recipe is without yeast and is based on skyr instead, which keeps it nice and moist.
My version is filled with mixed nuts and cranberries but you can also use raisins or mixed peel if you like.
And be patient, Stollen gets better the longer you let it rest.
Happy Baking!
Ingredients
For the dough
500g flour
2 tsp baking powder
200g sugar
125g mixed nuts (ground)
175g butter (softened)
250g skyr
2 eggs
100g dried cranberries
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
1/2 tsp rum extract
1/2 tsp lemon extract
1/2 tsp vanilla essence
salt
To finish off
50g butter
100g icing sugar
Method
Mix all the ingredients apart from the cranberries together using an electric mixer.
Fold in the cranberries.
Preheat the oven to 180C.
Turn the dough onto a floured workspace. Shape the dough into an oval shape, about A4 size.
To get its distinct shape, simply fold it over (from the long side).
Place it on a baking tray lined with baking parchment.
Bake for about 75 min until golden brown.
Melt the butter and immediately brush it on the Stollen whilst still warm.
Wrap in foil and store it in a cool place for at least a couple of days.
To finish off - dust with icing sugar.