Stollen really screams Christmas for me and they are the perfect Christmas gift for anyone because these stollens are soft on the inside, golden on the outside, packed full of flavour with the spices in the dough and the fruit that is soaked in kirsch. And of course, we can't forget the little circle of marzipan, always on one side of the slice and of course, the iconic snow icing sugar dusting.
Also, stollen are great as a little Christmas or winter gift, perfect to bring the festive spirit on.
I say to place the fruit with the kirsch in a plastic container in the fridge for at least 1 week but to get an even better flavour, you could do it for up to 4 weeks.
Ingredients:
125g whole milk
12g instant yeast
350g all-purpose flour
350g bread flour
100g sugar
4 whole eggs
30g honey
2 tsp (10g) salt
1/4 tsp (1g) ground black pepper (optional)
1 tsp mixed spice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons of kirsch or rum + 150 g candied fruits + 250 g dried raisins mixed together and left in the fridge in a Tupperware for at least 1 week
100 g walnuts, chopped finely
230g butter, cubed
400 g of natural marzipan
1 egg beaten for brushing
40 g melted butter for brushing
icing sugar for dusting
Recipe
Warm the milk to 28°- 31° and then add in the yeast. Leave for 5 minutes.
Place the flours + sugar + salt + ground cloves + ground nutmeg + mixed spice + cinnamon + ground cloves and mix in a stand mixer with the dough hook until combined.
Add in the milk + yeast mixture + the eggs and mix with the dough hook for 3 minutes or until a dough forms.
Slowly add in bit by bt the butter and then knead with the dough hook for 5-10 minutes until the dough comes off the sides of the bowl.
Add in the marinated fruit + chopped walnuts and knead in until completely incorporated.
Place the dough in a greased bowl and leave for about 3 hours to rise.
Divide the dough into 4 and roll out 4 rolls of marzipan.
Roll out each dough piece to the width of your marzipan log.
Place the marzipan log on one side and roll the dough over. Roll the other side of the dough without marzipan to the centre to form two mini logs stuck together in the centre.
Repeat for the 3 other pieces of dough and then leave each log to prove on a baking tray with a Silpat or baking parchment for 2 hours ina warm place.
Preheat the oven to 180°C and brush the risen logs of dough with the beaten egg.
Place in the preheated oven for 40-45 minutes.
Brush the melted butter on the golden baked stollens and then dust with icing sugar.
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