From Lili’s Cake: Pâtisserie Sans Frontières a very special holiday bread – Cranberry, citrus and ginger sourdough stollen recipe!
Do you dream of a tender, moist, deliciously citrus stollen with a magic gingery marzipan centre? This is for you. It’s the sourdough version but not sour and fairly low-sugar, lovely with a lightly crisp crust and tender crumb bursting with flavour. The zingy dried cranberries with candied orange and lemon complement the subtle heat of the ground ginger marzipan. Stollens are a typical German festive sweet bread, quite cake-like and eaten during the Christmas season. Having made this one several times, I can vouch the dough is forgiving and it always rises well, so it’s a process but relaxing to make. And my friends can attest to it’s total deliciousness. Some slices went hiking (got up 5am to bake stollen before setting off, lol). We couldn’t stop eating it – absolutely divine. If you feel shop-bought stollen is a bit dry or sweet, get hold of some
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