BBC HomeExplore the BBC
This page has been archived and is no longer updated. Find out more about page archiving.

24 September 2014
CambridgeshireCambridgeshire

BBC Homepage
»BBC Local
Cambridgeshire
Things to do
People & Places
Nature
History
Religion & Ethics
Arts and Culture
BBC Introducing
TV & Radio

Sites near Cambridgeshire

Leicester
Lincolnshire
Norfolk
Northampton
Suffolk

Related BBC Sites

England
 

Contact Us


Maya Gold Stollen
Chocolate Stollen
Chocolate Stollen

Maya Gold Stollen by Liz Usher, Graphic Designer from Farnham, Surrey. Liz came second in the final of the Green & Black's and National Trust cooking competition. Here's her recipe:

  see also  
  Chocolate cook-off at Wimpole Hall  
  internet links  
 

Wimpole

National Trust

The BBC is not responsible for the content of external websites.

 
  facts  
 

Facts from BBC Science:
• Chocolate is made from the seeds of the tropical cacao tree
• Research suggests chocolate may have health benefits
• Chocolate cravings may be a symptom of addiction
• Chocolate contains the same 'happy' chemicals found in some recreational drugs

 
  print this page  
  View a printable version of this page  
contact us - have your say

Soaking time: 12 hours
Preparation time: 30 minutes
Proving time: 30 minutes
Cooking time: 35 minutes
Serves: 10
Use: 30cm (12 in) x 19cm (7 ½ in) roasting tin

For the dough:
• 75g (3oz) mixed dried fruit, chopped
• 25g (1oz) mixed peel, chopped
• 60ml (2.5fl oz) dark rum
• the zest and juice of one orange
• 375g (13oz) strong white flour
• 25g (1oz) cocoa powder
•
¼ teaspoon salt
•
½ teaspoon grated nutmeg
• 1 teaspoon mixed spice
• 2 teaspoons traditional dried active yeast
• 150ml (5fl oz) milk
• 125g butter
• 50g (2oz) golden caster sugar
• 2 medium eggs
• 50g (2oz) glace cherries
• 100g (3.5 oz) Maya Gold chocolate

For the cocoa marzipan:
• 100g (3.5oz) ground almonds
• 75g (3oz) icing sugar
• 25g (1oz) cocoa powder

For dusting:
• 40g (1.5oz) icing sugar
• 25g (1oz) cocoa powder

Liz with some of the judges
Liz Usher with Steven Saunders and Micah Carr-Hill

To make the dough:
• Mix the mixed dried fruit and mixed peel in 30ml (1fl oz) of the rum and stir in the orange zest and the juice. Leave to soak overnight.

• In a bowl combine the flour, cocoa, salt, nutmeg, mixed spice and the yeast.

• Gently melt together the milk and 75g (3oz) of the butter, stir in the caster sugar until dissolved. Leave to cool.

• Separate one of the eggs reserving the white. Mix the egg yolk with the other egg and whisk into the cooled milk mixture. Add this to the dry ingredients and mix well.

• Turn out and knead lightly on a floured board. Place in the bowl, cover with cling-film and leave to rise in a warm place for half an hour while you make the marzipan.

• Line the roasting tin with greaseproof paper. Pre-heat the oven to 190°C/375°F/gas 6

To make the marzipan:
• Mix together the ground almonds, icing sugar and cocoa with the reserved egg white. Knead lightly together in the bowl until a pliable ball forms. Roll out to an oblong about the length of the tin.

• Roughly chop the Maya Gold chocolate into small chunks and quarter the cherries, mix both together with the soaked fruits.

• Melt together the remaining 50g (2oz) butter and 30ml (1.5fl oz) of rum.

• Turn the dough out onto a lightly floured board. Knead a little, then roll it out into an oblong about 5mm (¼ in) thick. Brush with some of the melted butter and rum.

• Place half the fruit mixture onto the top two thirds of the dough, then fold the bottom third, two thirds of the way up the oblong, then fold down the top third, over it. Seal the edges with the rolling pin.

• Turn the dough clockwise so that the right hand edge is now at the bottom and then roll it out into an oblong again.

• Brush again with the butter and rum and cover the top two-thirds with the remaining fruit mixture, fold, seal and roll again as before. Do not turn it this time.

• Place the oblong of marzipan in the centre of the dough, fold the two sides in to meet one another and place join side down in the lined tin.

• Brush the top with butter and rum and bake for 35 minutes.

• As soon as the Stollen is removed from the oven, brush with the remaining butter and rum mixture which you may need to reheat slightly and then dredge heavily with icing sugar. Allow to cool.

• Once cool, sprinkle with cocoa powder.

HINT: Don't wash your sieve, you will need it immediately you remove the Stollen from the oven.

Back Back to more fun at the Green & Black's and National Trust cooking competition.
line
Top | Features Index | Home
Also in this section

Planet Cambridgeshire

In pictures

Weather

Features


Newsletter

Out and About

E-cards

Contact Us

BBC Cambridgeshire Website
104 Hills Road
Cambridge
CB2 1LD
(+44) 01223 589837
cambridgeshire@bbc.co.uk



About the BBC | Help | Terms of Use | Privacy & Cookies Policy