Stollen

Stollen

The stollen is a traditional German fruit bread that is often eaten during the Christmas period. Flavoured with alcohol soaked fruits and warm spices like nutmeg and cinnamon, this moist bread makes a great addition to any Christmas party or even as a thoughtful gift to friends and family during the holiday period.

serving size
SERVING SIZE

Approximately 4 stollens

time required
TIME REQUIRED

Preparation: 1hr + 24 hour soaking time
Baking: 25mins
Total waiting/resting: 2hr40min

serving SUGGESTION
SERVING SUGGESTION

Serve at room temperature with a generous dusting of icing sugar on top.

INGREDIENTS

Stollen Dough Quantity
Bread flour 600g
Salt 9g
SAF-INSTANT™ Gold
instant dry yeast
9g
Magimix® Green bread improver 6g
Sugar 78g
Nutmeg powder 0.6g
Ginger powder 0.6g
Cinnamon powder 1.5g
Water 324g
Egg yolk 30g
Unsalted butter 150g
Soaked fruits 210g
Soaked Fruits Quantity
Dried fruits 200g
Brandy/Rum 30g
Stollen Filling Quantity
Mazipan 320g

FEATURED PRODUCT

Saf-instant-gold

SAF-INSTANT™ Gold instant dry yeast

PREPARE THE SOAKED FRUITS

1. Combine the dried fruits and alcohol of choice in a bowl.
2. Soak at for least 24 hours.
3. Drain before using.

PREPARE THE FILLING

1. Divide the marzipan in 80g pieces.
2. Gently roll into logs approximately 15cm in length.

PREPARE THE DOUGH

1. Combine the bread flour, salt, SAF-INSTANT™ Gold, Magimix® Green, sugar, nutmeg, cinnamon, and ginger powder in the bowl of a stand mixer and whisk to combine.
2. Add in the water and egg yolks, and mix with a dough hook at low speed for 4 minutes.
3. Increase speed to high and continue mixing for 2 minutes.
4. Add in the butter and mix for 2 minutes, then the soaked fruits and continue mixing for a further 2 minutes.
5. Transfer to a bowl and let rest for 45 minutes, covering the dough with a lightly greased piece of cling wrap.
6. Divide into 4 portions (~350g each) and let rest for another 10 minutes under a lightly greased piece of cling wrap.

FILLING & SHAPING

1. Working with 1 piece of dough at a time, flatten gently into a 20cm x 15cm oval.
2. Using a thin rolling pin, place it lengthwise and press down firmly to create a deep indent in the dough.
3. Place a piece of the prepared marzipan in the middle then tuck in both ends (right and left) of the dough.
4. Take the top end (furthest side from you) of the dough and fold it over the marzipan making sure that you do not go over the bottom edge in order to form the characteristic hump.
5. Press down firmly on the top edge to seal the stollen.
6. Repeat for the remaining 3 portions of dough.
7. Transfer to a parchment lined baking tray and proof at room temperature for around 1 hour and 45 minutes until doubled in size.

BAKING

1. Preheat oven to 180°C.
2. Bake for 25 minutes or until golden brown.
3. Remove from oven and transfer to a wire rack.
4. Brush liberally with brown butter and dust generously with icing sugar.
5. Let cool completely.
6. Before serving, dust again generously with icing sugar.

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