55. Giant Punschrulle – Swedish Green Marizpan Rolls

too long for a normal plate - the giant prunschelle

too long for a normal plate – the giant punschelle

The Prince family love marzipan. In every shape, form and colour. There is a a rather well known Swedish shop that sells these amazing little green marzipan rolls called Punschrulle and everytime I go I stock up, mainly on food ignoring all the other homeware options.

A slice of giant Punschrulle cake

A slice of giant Punschrulle cake

I have been looking for a recipe for Punschrulle or Punsch-rolls forever and was unable to find one that reflected the ingredients described on the back of the packet. The key ingredient was always missing, oats! So in the end I made up my own recipe and tasted it along the way to make sure I had got it as close to the original as possible.

A birds eye view of a giant Punschrulle cake

A birds eye view of a giant Punschrulle cake

The Punschrulle is also known as dammsugare which in English means rather oddly, “vacuum cleaner”. I think this is related to it’s tube like appearance, like a vacuum cleaner’s hose perhaps? But also because this cake gives you the opportunity to use up leftover cakes and cookies, hoovering up the crumbs from yesterday’s baking. What an efficient little cake this is.

6 Earl Grey Cupcakes just begging to be mashed up

6 Earl Grey Cupcakes just begging to be beaten up

I was lucky to have 6 earl grey cupcakes waiting patiently to be eaten in my freezer from a rather large baking frenzy I had whipped myself into. now was there time to shine. I defrosted the 6 cupcakes and blended them in my kitchenaid (using the beater attachment) to a fine crumb. You could also use a hand blender or food processor if you wish. I simply couldn’t be bothered to unpack my food processor so used the kitchen aid, which does a pretty good job of beating things to a fine crumb, particularly if you break it up a little by hand first.

cake crumbs

cake crumbs

Chocolate and marzipan are my favourite combination. I could merrily eat a block dipped in dark chocolate all to myself, but tried to resist as far as possible. Punschrulle rolls are filled with a rich chocolatey, oaty cake. Further investigation also indicates that they are a rather boozy cake too, with punsch liquor. However I wanted to make a child friendly recipe, not get my little nephew hammered, so I omitted the booze from my recipe. But feel free to whack a bit in if you prefer your cakes alcoholic. I’m not entirely sure where you purchase punsch liquor from in the UK, but I think brandy , vodka or rum would be a good substitute!

The classic storecupboard essential- digestive biscuits

The classic storecupboard essential- digestive biscuits

Sieving cocoa powder and sugar into the mix I realsied that I needed something more to bulk the cake crumbs up and balance out the cocoa powder. Rooting around in my cupboards I found some digestive biscuits which were perfect for this purpose. Again I crumbled them into the mixer bowl by hand and let the mixer do the work for me.

Chuck in the rest of the cocoa powder and sugar

Chuck in the rest of the cocoa powder and sugar

I was worried that the oats would be a bit too large in this mixture so introduced my hand (stick blender) to blitz the mixture to a much finer crumb. As this cake is uncooked, the oats needed a little time to soften in the mixture, you want texture to the cake, but not to make your friends feel like they have oats stuck in their throat.

Beat in the butter

Beat in the butter

It’s such a simple cake to make, having completed the baking when I made the cupcakes a few months ago. All that’s left to do is to rub in the butter and shape the mixture into a roll! I wanted to make my punschrulle for my sisters birthday and envisaged a giant punschrulle roll, rather than making individual rolls.

Beat the mixture together until it sticks in one nice lump

Beat the mixture together until it sticks in one nice chocolatey lump

I used cling film to roll the mixture up and flatten at the ends, whilst smoothing the top.

Plonk your buttery cake crumb lump onto some clingfilm and roll

Plonk your buttery cake crumb lump onto some clingfilm and roll

Sealing the ends of the cling film, the roll can then be transferred easily to the fridge to set, while you get busy colouring the marzipan and rolling it out.

a cling film wrapped chocolate sausage

a cling film wrapped chocolate sausage

Traditionally Punschrulle rolls are bright green and each end is dipped in dark chocolate. I used a little green gel food colouring and kneaded it thoroughly into the marzipan. dousing the worksurface in icing sugar stops the marzipan sticking and means you can roll it out into a thin rectangle, just enough to cover the entire cake.

Turn your marzipan green and roll out

Turn your marzipan green and roll out

Making sure the marzipan was loose enough to remove it from the worksurface, (The last thing you want is to realise half way through icing you cake is that the marzipan is welded on to the worksurface.)

Chocolate Sausage ready to be wrapped in marzipan

Chocolate Sausage ready to be wrapped in marzipan

I plonked the roll face down (the smooth side which is to be the top of the cake) face down on to the marzipan and folded the marzipan over to envelope the cake fully. Strategically folding the marzipan to hide the join underneath the cake and tuck the folds along the edges underneath.

Wrap up and tuck in the edges

Wrap up and tuck in the edges

Whilst the bottom of the cake is facing upwards, I melted a bar of dark chocolate in the microwave, reserving one third of the chocolate and stirring every 30 seconds to avoid it burning. Once the chocolate is melted pour in the final third of the chocolate and stir until fully melted. This helps to reduce the temperature of the chocolate and temper it, so it retains a glossy finish and doesn’t look like a sweaty mess when you’re finished.

One chocolate cake sausage encased in marzipan

One chocolate cake sausage encased in marzipan

I smeared melted chocolate all over the bottom of the cake in a thin layer and allowed it to set. This means each slice has a layer of chocolate, not just the lucky people who get the end pieces! It also helps to lift the cake when you need to move it later on…

Smear melted chocolate all over the bottom of the roll

Smear melted chocolate all over the bottom of the roll

Once the bottom layer of chocolate has set fully, turn the cake face up and paint the ends of the cake with a thick layer of chocolate. Et voila, you have created a giant Punschrulle cake!

Paint each end with melted chocolate

Paint each end with melted chocolate

Now this is when I realised that you have to be a member of my family to think this cake looks pretty. On a giant scale, the Punschrulle looks a bit odd… but it tastes great! (Even if I do say so myself.) I don’t own a plate or chopping board long enough to house such an enormous cake, so I had to resort to using a colourful serving tray.

too long for a normal plate - the giant Punschrulle

too long for a normal plate – the giant Punschrulle

The addition of a giant candleabra birthday candle  gave the cake somewhat of an eccentric finish. What Giant Punschrulle cake would be complete without a birthday candleabra? This cake didn’t last long in our house. Despite it’s chocolatey richness, it’s very moreish and disappears very quickly when served with a hot cup of tea. I could easily eat 2 slices in one sitting. The crunch of the dark chocolate is there with every bite, balancing out the marzipan and dense oaty filling.  It’s a great way to use up any leftover cakes and biscuits in your house, so it’s a rather economical and unusual birthday cake. If you want to see how the individual Punschrulle rolls should look, have a pop over to www.nearof.com for a review of the cakes I based my recipe on.

What giant prunschelle cake would be complete without a birthday candleabra?

What giant prunschelle cake would be complete without a birthday candleabra?

Happy Birthday to my wonderful sister! Here’s a interesting interpretation of the Punschrulle cake just for you!

Giant Punschrulle Cake

Giant Punschrulle Cake

Things that I used to make my Giant Punschrulle Cake

  • 6 cupcakes (you could use whatever cake crumbs you have available, chocolate or vannila would probably work best)
  • 10 digestive biscuits (plain biscuits again work well in this cake, rich teas, shortbread or digestives would be good)
  • Sugar
  • Butter
  • Vanilla

Icing

  • 300g marzipan
  • green food colouring
  • icing sugar (for dusting the board)

Chocolate 

  • 100g dark chocolate
Advertisements

Buttercup Babycakes

Buttercup Babycakes

Buttercup Babycakes

It’s no secret I’m not the best sugar crafter or cake decorator. I’m still finding my feet when it comes to making pretty cakes. I’m more at home pouring loads of ganache over a cake and hoping for the best. So why on earth did I decide to attempt to cover a bundt cake with fondant icing you may wonder?! I’m always up for  a challenge and this really was a test of my cake decorating abilities.

A recent cake experiment - I won the Church Chocolate Cake Competition (for taste, not presentation!)

A recent cake experiment My Giant Chocolate Truffle Cake – I won the Church Chocolate Cake Competition (for taste, not presentation!)

I was invited to participate in Renshaws Baking Competition. The challenge? To bake and decorate a cake fit for the next heir to the throne, to welcome Baby Windsor into the world. My initial idea was to make a 3D crown, hence the bundt cake. however it seems my imagination is far more advanced than my sugarcrafting skills.

Lavender Bundt Baking

Lavender Bundt Baking

What flavour cake do you bake for the royals? Well, I know Kate enjoyed a few Lavender shortbreads during her pregnancy, so a Lavender Madeira Bundt Cake I baked. Hoping that she hasn’t since developed an aversion to lavender. Not that Kate’s ever going to actually eat this cake, but you know it’s the thought that counts.

image

Roll roll roll your fondant gently off the table

One of the reasons I don’t venture into sugarcraft very often is that there isn’t a lot of space in my kitchen. Attempting to roll my crown out meant there was a bit of droppage on the floor. I rolled the fondant as thin as I could manage in one rectangular piece.

image

Pizza cutter at the ready – crown creating

I don’t own any proper sugar crafting knives so wielding the pizza cutter I attempted to fashion some crown shapes. Cutting triangles out of the fondant.

Hoping the crown sets safely with a tin foil support

Hoping the sugar crown sets safely with a tin foil support

Once I had my basic crown shape I gently lifted it onto a cling film covered bundt tin. and held the pointy ends in place with a crumpled horseshoes of tin foil. Unfortunately the bundt tin then needed to have a cake baked into it, so it all went to hell. The crown ended up as a crumpled mess, so I made another. This crown snapped after it dried. Admitting defeat I returned to the drawing board.

jam up the bundt

jam up the bundt

To help spur on my creativity I decided to apply a layer of marzipan to the lavender bundt. Applying a liberal coating of apricot jam to make it all stick.

A layer of marzipan

A lovely layer of marzipan

Bundts are not usually iced in this way and I can now see why. Pouring a whole lot of chocolate over a bundt is a much easier option. This traditional style of icing is best suited to a more circular cake with flat edges, like with my wedding cake. Anyway who said I had to be traditional! Undeterred I threw a thin layer of marizpan over the bundt and poked a hole in the marzipan, coaxing it into the inner ring and under the moulded edges of the cake.

Marzipaned bundt

Marzipaned bundt

Surprisingly the marzipan worked exceedingly well. I filled in a few gaps with some extra bits of marzipan as no one will know about the messy joins. If you won’t tell I won’t either. AND only a small bit of the extra marzipan fell into my mouth whilst rolling this out, honest. (Did I mention that I have a marzipan obsession?? It is manna from the heavens!)

Smooth fondant finish

Smooth fondant finish

The most tricky bit is trying to get a thin layer of smooth white fondant icing to cover the bundt. The Renshaw white fondant is really lovely to work with, so soft and smooth, but I had to add a lot of icing sugar to stop it sticking to the worksurface so I could lift it all up in one go over the rolling pin. I didn’t have the courage to pop a hole in the middle of the white icing once I eventually got it on to the cake. I couldn’t have faced more rolling after it took me a good few goes to get it the right size to fit the cake. It took a bit of manoeuvring in my little kitchen to get it to work but once in place it worked a treat! Using the palm of my hand I smoothed the fondant and buffed it to a nice sheen so a hint of the moulding of the bundt can be seen through the icing.

Terrible crown attempt number 2.

Terrible crown attempt number 2.

In a bid to create a royal crown for my baby cake I cracked open a pack of yellow fondant. I clearly had to give up on my crown idea, as this looked more like a wonky chimney. A new approach was needed.

I give up on the crowns let's make flowers instead!

I give up on the crowns let’s make flowers instead!

And that approach is always flowers! I have a few sugar craft tools in my kitchen, most of which tend to be flowers or stars. The yellow sugar paste was really easy to handle. As it was so soft it didn’t really require any kneading to make it more pliable. It was good to go straight from the packet. As we don’t know if the baby is a girl or a boy (yet) I chose the gender neutral buttercup yellow.

whack a load of flowers all over the bundt

whack a load of flowers all over the bundt

I whacked a whole load of yellow buttercups randomly all over the bundt straight from the cutter. As the white fondant and the yellow sugar paste were still moist no edible glue was needed to hold the flowers in place. You could add some for extra security if you like, but the fondants bonded instantly and let me crack on with cutting as many flowers as possible.

image

Just when you’re think you’re done… keep going

Just when I started to think I was almost finished, I kept on cutting flowers and piling them up in the centre of the bundt to create a bouquet of buttercups fit for the Duchess.

Spray liberally with sparkle and stud each daisy with a pearl

Spray liberally with sparkle and stud each daisy with a pearl

I realised that my bundt was starting to resemble a 1970s swimming cap. I was going for a vintage look but no one wants to eat a swimming cap, especially not Kate Middleton and Wills. The flowers required a lift. Spray on silver lustre is always my go to when cakes need a little something extra. It’s my pièce de résistance. And yet it still wasn’t enough. Back to my cupboard and I discovered a pot of edible pink pearls. Terrific! I studded the still supple yellow fondant flowers with a pearl in the centre. This (in my opinion) makes all the difference.

image

Birds eye bundt view – Welcome to the World Baby Windsor

Pushing the pearls carefully into the centre of each flower added variance to the flowers, giving a more natural look and lifting the petals slightly from the cake. The added pressure also encouraged the bond between the fondants to help hold the flowers on to the cake.

image

I love a bit of lavender in my baking, you can probably tell from all of the other cakes I’ve made. Lavender keeps coming back. Infusing caster sugar with lavender is so easy to do and gives you a naturally wonderful flavour that enhances any cake, shortbread, meringue, Madeleine or cupcake that takes your fancy. It’s subtle floral scent perfumes the house and soothes the soul (and tummy). A nice hunk of lavender Madeira cake is best served with a strong cup of proper tea. The marzipan and fondant gives you an extra flavour dimension and sweetness. That sugar boost a new mammy needs. Welcome to the World Baby Windsor.

Baby Bundt Cake

Build me up Buttercup – Baby Bundt Cake

Things that I used to make this Baby Bundt Cake

  • 115g Self Raising Flour
  • 115g Plain Flour
  • 175g Margarine
  • 175g Lavender infused sugar
  • 3 eggs
  • splash of milk
  • 500g Renshaw white fondant icing
  • 500g Natural Marzipan
  • 40g yellow sugar paste
  1. Beat sugar and butter together until light and fluffy
  2. Beat eggs in, one at a time until fully incorporated
  3. Fold in the flours
  4. Fold in enough milk to get a good dropping consitency
  5. Pour into a bundt tin and smooth down, filling all of the gaps
  6. Bake for 50 minutes at 170 degrees C
  7. Cool
  8. Coat with apricot jam
  9. Apply a layer of marzipan
  10. Apply a layer of fondant icing
  11. Apply flowers, lustre and pearls!
  12. Present to your new parent friends.
Buttercup Bouquet

Buttercup Bouquet

Thank you to Renshaw for sending me this lovely box of icing and marzipan. I loved getting creative with the icing and it’s really easy to work with. I shall have to practice my cake decorating skills more often! Now who needs a celebration cake??

My box of Renshaw Icing Goodies

My box of Renshaw Icing Goodies

If you’d like to see the other entries in the Royal baby cake competiton head on over to www.renshawbaking.com

 

 

 

Happy Christmas – The Rosca de Reyes results are in!

A very decadent Rosca de Reyes - 3 Kings Cake

A very decadent Rosca de Reyes – 3 Kings Cake

Wow what a year this has been indeed! We’ve made it over half way around the world in 80 bakes, ran my first half marathon (raising over £700 for Oxfam!), baked (and devoured) some wonderful (and some not so wonderful…) cakes AND been very lucky indeed to win the Blog North Best Food and Drink Blog Award.

Great North Running

Great North Running

And that’s not even the end of this amazing year’s excitement, it doesn’t all finish there! I’m very excited to let you know that I won the online bake off and £500 of holiday vouchers for my Rosca de Reyes 3 Kings Cake! Amazing! Thank you all so much for reading, commenting and also voting for me. I can’t thank you enough for your support and love. We will be using the £500 of Cosmos Holiday vouchers to book our honeymoon in the new year, a trip somewhere hot and relaxing will be perfect after our wintery wedding (which is taking place in less than 2 days…)! Fingers crossed the cake stays upright!

A golden Rosca de Reyes

A golden Rosca de Reyes

The lucky winner of the £50 very.co.uk voucher is Jenny B. The company will contact you directly to arrange your voucher. Thank you so much for voting!

I can’t go without mentioning the 4 brilliant bakers and bloggers, in the Rosca de Reyes bake off. They are exceptionally good bakers and I’ve been enjoying their blogs for over a year now and follow them all on twitter. I really recommend checking out their blogs, if you haven’t done so already. They are very talented and inspirational foodie bloggers.

I hope you all have had a wonderful Christmas and are looking forward to the New Year as much as me. I will be returning shortly as a married baker, with a new name and everything. Looking forward to letting you know how my biggest challenge so far pans out… my 5 tier wedding cake!

Lots of love and happy new year!

Lauren x x x

p.s Now would be a perfect time to have a go at baking your own Rosca de Reyes to celebrate the Epiphany on January 6th.

p.p.s. My golden Rosca de Reyes – 3 Kings Cake even got a mention in the The Mirror within an article about Christmas eats and treats around the world!

45. Rosca De Reyes – Spanish Three Kings Cake

Rosca de Reyes - 3 Kings Cake

Rosca de Reyes – 3 Kings Cake

I’m so excited! I’ve been invited to join an online bake off with 4 amazing bloggers, including the wonderful Yasmin Lambert from the Great  British Bake Off! We’re all baking the Spanish festive bake, Rosca de reyes and the baker with the most votes will win £500 worth of holiday holiday vouchers! (which would come in very handy for our honeymoon which are still yet to arrange following our wedding in less than 3 weeks…) I’m so happy to also be able to offer you the chance to win  £50 of vouchers to spend on the very.co.uk Christmas Shop, perfect for finding those last minute Christmas gifts! My first ever competition on aroundtheworldin80bakes! 

If you would like to enter this competition all you need to do is vote for my Rosca de Reyes (aroundtheworldin80bakes) on the Cosmos Holidays website by leaving a comment at the bottom of the article and a 5 star rating. This would be very gratefully appreciated! You can see the full Rosca de Reyes in all it’s glory over on the Cosmos holiday website. The closing date is Wednesday 19th December. Then please let me know that you have voted by leaving me a comment on (any or all!)

This means I can then contact you if you are the lucky winner. I will choose one winner at random from all of those who vote for me. You could tweet something like “I’ve voted for @laurenprince #roscadereyes  to win£50very.co.uk vouchers http://aroundtheworldin80bakes.com #bakeoff #competition Vote to enter”

Now for the bake itself! I hope you like it!

Rosca de reyes  (Kings’ Cake) is a traditional Spanish  cake with an amazing story. It’s eaten on 6th January, the day that the 3 Kings (or wise men) reached the stable to visit Jesus.  This is also known as the religious holiday the Epiphany, a day where Christians celebrate the Son of God taking on human form as baby Jesus. In some countries this is the day that children open their presents rather than Christmas Day so this day definitely needs a special cake to celebrate!  A little figurine or a bean is usually hidden inside the cake to represent baby Jesus fleeing from King Herod who was trying to kill Jesus. Whoever finds the baby bean/figurine is blessed  as ‘King’ or ‘Queen’ of the banquet and should take the figurine to church with them on February 2nd. In Mexican cultures this person also has to throw the Epiphany banquet party for their families and friends the following year!

I’ve never eaten a Rosca de reyes despite all of our family holidays in Spain as a child. We always visited Spain in the Summer holidays where we contented ourselves eating ice cream and custard filled donuts whilst basking in the sun on the beaches instead. Some of our best family holidays were in Spain, so this recipe intrigued me. I’ve never attempted to hide things inside my cakes before and was unable to find a figurine in my house small enough, or that wouldn’t poison us all so I decided to make one out of sugar paste instead and hope that it doesn’t melt in the oven!

My marzipan interpretation of the baby Jesus...

My marzipan interpretation of the baby Jesus…

Looking for a suitable recipe I discovered there are quite a few variables. The Rosca de reyes is usually a ring shape or it could also be an oval (depending on how many people you’re baking for!). The festive dried fruits usually include wonderful reds, greens and oranges so you could use cherries, apricots, figs, cranberries, or mixed candied peel. The choices are endless.

This is essentially an enriched dough, shaped into a bejewelled festive wreath. It’s a bit of a cake/bread/pastry hybrid and stuffed with beautiful dried fruits.

Whizz up the flour and yeast

Whizz up the flour and yeast

If you’re using instant dried yeast you can throw it straight into your flour and mix it evenly through the flour. Using my Russian Doll measuring cups makes life a bit easier than weighing things out on the scales.

As it’s almost Christmas (we’re celebrating on 15th December this year as our wedding is just around the corner…) I wanted to make light work of this recipe. I struggle to knead dough for a long time, I’m simply not tall enough to put enough weight into it! So I whacked it all into my food processor to ease the process. If you don’t have a food processor you can mix it together by hand instead.

Grind up a star anise

Grind up a star anise

I whizzed the yeast and the flour together first to make sure the yeast is evenly distributed throughout the flour. Then while the food processor was running I added the dry ingredients first, the sugar, salt, cinnamon and ground star anise.  The spices really enhance the colour of the dough giving it a wonderful brown hue.

Rub in the butter

Rub in the butter

Once this is combined I popped the butter in and rubbed/blended it into the flour.

Rub in the butter until it looks sandy

Rub in the butter until it looks sandy

Followed quickly by the  beaten eggs, vanilla pod seeds and water. In the future I probably wouldn’t add any water as this made an extremely wet and sticky dough which meant my food processor went into over drive and actually caught fire! The poor food processor didn’t make it but the dough was thoroughly kneaded!

 

Beat in the eggs

Beat in the eggs

 

 

The food processor may screech a bit in protest but it can (usually!) knead the dough (using the dough hook) for a good 3 minutes before it starts to rock out of control and dance off the work top.

I had to add a little more flour in order to knead the dough by hand as it was more of a paste at this stage.

It was rather a sticky dough...

 

Once it becomes a firm dough it’s ready for a final knead on the work surface for 5 minutes or so until it bounces back when pressed lightly with a finger.

I had to bring out the cavalry to sort out this sticky mess - dough scraper!

 

Then to rest the dough for 2 hours in a greased and covered bowl in a warm place until it’s doubled in size. Or if like me you like to do things in stages feel free to let it rise slowly over night in the fridge and shape it at your leisure the next day.

A nice firm brown dough

 

When the dough has risen, punch it down and knead it thoroughly before starting to shape it into a ring or wreath. This really reminds me of my Swedish Tea Ring attempt. Roll it into a rectangle  about 30cm by 20cm. I oiled the board to stop the dough from sticking rather than dusting it with flour.

Roll it out to an even rectangle about 5mm thick

Roll it out to an even rectangle about 5mm thick

Spread the melted butter all over and give a generous coating to the outside edge of the dough.

Spread a generous coating of melted butter all over

 

I found I had an extra bit of dough which I trimmed off to make my rectangle extra straight. I used this to make another plaited version of Rosca De Reyes later on.

My second plaited Rosca de Reyes

 

Line the dough with an even covering of candied fruits, cinnamon and sugar.

Coat with sugar and spice and all things nice

 

Take your figurine/bean (or in my case a hand crafted marzipan baby Jesus) and hide him amongst the fruit.

Hide your figurine inside the fruit

 

Then roll it up into one long sausage, from the longest edge to the longest edge.

Roll roll roll your dough

 

Once you have you sausage shape you can add a smattering of melted butter to one end and coax the 2 edges together to form a ring. Feel free to pop a small greased pudding dish in the centre of the ring to ensure the ring has a hole in the middle as the dough rises.

The final sausage shape

 

A final egg wash and decoration with your chosen candied fruits, I used glace cherries and mixed peel, and it’s ready for the final proving.

Using lazy egg wash in a can (!) and dotting with cherries

 

Cover your ring with greased cling film to prevent it sticking and leave it for an hour to double in size on a baking tray greased and lined with greaseproof paper.

Bejewelled and ready to prove itself

 

After 40 minutes in the oven at 170 degrees C the Rosca De Reyes will have taken on a golden tinge and be firm to the touch. You can check it’s cooked through by tapping the bottom, of the ring, it should sound hollow.

Straight from the oven

 

Once it’s cooled completely I carried on decorating my Three Kings Cake. I’ve been saving my gold lustre spray for a special occasion and this seemed to be the perfect time to use it! I thought the gold would add a regal touch to the ring and additional symbolism as one of the 3 Kings brought gold as a present for baby Jesus. So I’m presenting a very gold Rosca de Reyes to you!

Then it seemed a bit too gold… so I added a sprinkling of marzipan stars with a dab of brandy on the back of each star to hold it in place. The original plan was to add just the one star, as the 3 Kings followed the star to Bethlehem to find baby Jesus in the stable, however I got a bit carried away with my cutters and made an entire starry night of marzipan instead. Resulting in a very decadent Rosca De Reyes!

A very decadent Rosca de Reyes - 3 King's Cake

 

With my left over dough I created a plaited Rosca De Reyes and smeared cinnamon, butter and sugar in between the plaits and dotted a few more glace cherries on the top. I hid one whole cherry underneath and tucked it into the dough.

A golden plaited Rosca de Reyes

 

Once it was baked I also gave it a liberal coating of edible gold lustre.

This bake feels so festive and is a wonderful cake to share with friends and family. It’s a bit like hiding a silver sixpence inside your Christmas pudding, waiting in anticipation to see who finds the baby Jesus inside their piece of bread. I loved this bake and think it may become a regular festive creation in my house. The egg wash gives the outside a fantastic bite to it. I love warming spices and this definitely packs a punch, with the cinnamon and star anise spices in the dough, carried through to the spicy sugary fruit inside. It is also rather reminiscent of a sticky Chelsea bun but even more festive and sparkly!

Cinnamon swirls - a slice of Rosca de Reyes

 

Marzipan is not traditionally found inside Rosca de reyes, but I adore it and try to fit it into everything that I possibly can. The addition of marzipan made the rosca de reyes slightly stollen-esque and what’s not to love about stollen? (It’s another of my favourite festive bakes – as if I don’t have enough already?!)  I try not to waste any ingredients  and wanted to put my left over marzipan to good use from icing my Wedding and Christmas cakes. You can adapt this recipe to suit your own favourite ingredients and play around with the shape too. Have fun and hope you enjoy it as much as me!

 

Things I used to make Rosca De Reyes:

Bake for approximately 45 minutes at 350 degrees F or 170 degrees C

  • 1/3 cup warm water (only add as much as you need)
  • 1 packet of yeast (7g dried instant yeast)
  • 4 cups flour
  • 1 cup sugar
  • 4 large eggs, beaten
  • 3/4 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground star anise
  • 4 teaspoons vanilla extract

Filling

  • 2 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 2 teaspoon cinnamon/mixed spice
  • A marzipan baby Jesus (or you can use a small figurine or toy or a bean)
  • Dried/candied fruit (about 2 cups of assorted fruit cut into small pieces  such as sultanas, orange/lemon peel, mango or cherries)

Decoration

  • Large dried fruits (so they don’t burn in the oven) such as glace cherries
  • Beaten egg (to wash over the whole ring)
  • Edible gold lustre spray (or glitter) if you wish!
  • Marzipan and star cutters

35. Merry Christmas! Stollen – Germany

Ok, ok, this may have been a long time coming (or perhaps I’m just ultra organised for this coming  prepared for Christmas)  BUT now it’s Summer it makes perfect sense to stop by Germany for a spot of Christmas Stollen. My wonderful baking friend Julie over at Sweetgum Bakery sent me a copy of her Patisserie course workbook (all the way from Australia I may add) which had this delicious recipe. I love this  book. It teaches you the techniques to create beautiful ‘bakery products for Patissiers’ including pastries and breads. I have already had a good go at a few things like  pretty dinner rolls pretending to be a real Patissier. This Stollen recipe  encompasses everything that I love about Christmas. Marzipan, spice, RUM and dried fruit. What’s not to love??

Stollen is for life, not just for Christmas

A stollen is a sweet, rich yeast dough laced with almond paste (or marzipan) and studded with dried fruit. Perfect for your Christmas celebrations (or any tea table al year round! Why deny yourself something so gorgeous just because it’s not December?!)  I may start just eating this all year round. I bet you could also make smaller Stollen buns or a Stollen Crown loaf, or a Stollen plait, or Stollen cupcakes! I might be getting carried away but the possibilities are endless.

Stollen is a traditional European dish which originated in Germany. You can vary the filling depending on your mood (or what’s in your cupboards) with flaked almonds, poppyseeds, or sultanas and candied peel. Whatever you prefer! Apparently you can also purchase Stollen tins to help keep the traditional shape during baking, but I am yet to find one. Although I’m sure it would be a wise investment indeed as I think mine spread a little on the baking sheet, but this didn’t stop it tasting lovely.

It’s always a good idea to pre soak your sultanas in a generous slosh of rum overnight to plump them up and enhance their flavour. It also adds to the festivities.

As with any yeast based dough it requires some proving time so make sure you have some time to spend with your Stollen. The recipe calls for compressed yeast. I was using instant dried yeast so adapted the method to suit.

Yeasty flour

Mix the 20g of  flour, 7g instant yeast (normally when I make a loaf of bread 500g of flour requires 7g of instant yeast so I used 1 sachet of Hovis instant yeast) and milk (200g)  together. Mix together then leave to prove for 20 mins in a warm place.

Yeasty batter

Add the rest of the flour (380g) to the mix along with an egg, lemon zest, lemon extract and sugar (100g). Mix all of the ingredients together in a large mixing bowl and cover with a tea towel or cling film. Leave in a warm place to prove until it’s doubled in size

Buttery yeasty batter

Add the butter and mix it in until it becomes clear.

Proving time

Cover and leave the dough to prove again in a warm place, for an hour or so until it has doubled in size.

Dough has definitely doubled in size!

Knock back the dough and mix the sultanas, mixed peel (and optional nuts) in carefully, so as to not break the skins of the dried fruit.

Mixed Fruit

I used sultanas and cranberries (what I had in the cupboard!)

Fold in the fruit

Leave the dough to prove again for another half an hour, whilst you prepare the marzipan filling.

Making Marzipan Filling

Taking shop bought marzipan (120g) add the lemon zest and  an egg yolk and mix together to create a firm paste.

Marzipan paste

Divide the marzipan into 3 and roll into 3 long ‘logs’ (about 30cms long). I found my marzipan was a bit on the sticky side at this point so arranged it onto a sheet of cling film and rolled it inside the clingfilm. This made it a bit easier to move into the fridge to let it firm up a bit more.

Marzipan logs

Chilled Marzipan Logs

Take the dough and roll it out lightly with a rolling pin, into a rectangular shape. Aproximately 30cm long and 15 cms wide.

Flattened sticky fruity dough

Arrange the chilled marzipan logs in the centre of the flattened dough and fold the edges of the dough over to enclose the marzipan. Seal the edges of the dough.

Arranged Marzipan Logs

Place the dough, sealed edge down, onto a baking sheet greased and lined with greaseproof paper. Allow the dough to prove for the final time. Then bake for 25 minutes at 200 degrees C.

Sealed and shaped stollen

Once it’s baked place on a wire rack to cool. While it’s still warm pour the melted butter over the top of the loaf. This step may feel a bit on the odd side, as when pouring a cup of melted over the Herman the German Friendship Cake  but believe me it’s utterly delicious.

Straight out the oven Stollen

After a day the butter seeps into all  of the available sweet dough crevices and infuses the Stollen with a gorgeous buttery moisture. It also helps to stop it from going stale so it can keep for a week (if you can bear to hang on to it for that long).

Soaked in butter Stollen

When it has cooled completely dust the Stollen with a generous dose of icing sugar, for added Christmas magic and sweetness. (It also helps to keep your fingers from getting all buttery and greasy.

Snowy Stollen

One of my friends told me this was her favourite bake so far in the aroundtheworldin80bakes challenge. I have to agree. I love the gooey marzipan layer sandwiched into the dough and I love the plump and juicy sultanas.

Snowy sliced Stollen

Although I think my dough didn’t rise quite as much as it should have, as it spread out on the baking sheet, it was most definitely worth the effort. To help spread the Stollen love and festive cheer I chopped it up into Stollen bites and took a batch to work and it quickly disappeared. A good sign indeed!

Stollen Bites

Does it feel like Christmas yet??

Extreme Stollen Close Up

yum yum yum

Just in case you would like to have a go here’s what I used to create this German Stollen

To make the initial yeast paste

  • Strong plain flour (20g) –
  • Instant yeast (7g)
  • Milk at 30 degrees C (200g)

Yeast Dough (add the yeast paste to)

  • Sugar (100g)
  • Lemon zest (1/4 tsp)
  • Lemon extract (1g)
  • Butter (100g)
  • Strong Plain Flour (380g)
  • 1 egg
  • salt 3g

The Fruity Filling

  • Sultanas (pre soaked in a slosh of rum) (120g)
  • Mixed peel (25g)

The Marzipan Filling

  • Marzipan (120g)
  • 1/2 egg yolk
  • Lemon zest (1/4 tsp)

The Final Topping

  • Butter (melted) 40g
  • Icing Sugar (40g)