Stollen

Stollen

Ingredients

Dough
  • 1 cup lukewarm whole milk
  • 3 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 4 cups all-purpose flour (plus more as needed, see Notes)
  • 1 large egg
  • 2 large egg yolks
  • 3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it’s very soft
  • 2 teaspoons quality pure vanilla extract
  • 1 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground nutmeg (or mace)
  • 3/4 teaspoon ground cinnamon
  • 8 ounces marzipan (Link to 'Marzipan' recipe)
    • Fruits and Nuts
  • 9 ounces raisins
  • 5 ounces candied orange peel (Link to 'Candied Orange Peel' recipe)
  • 4 ounces blanched slivered or sliced almonds , finely chopped
  • 1/3 cup quality dark rum
    • Glaze and Dusting
  • 1 stick unsalted butter, melted
  • 1/2 c powdered sugar (or more for generous dusting)

    • Directions

    1. Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
    2. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
    3. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
    4. Add the yeast/milk mixture.
    5. Use a spoon to stir the mixture until it comes together.
    6. Knead the dough on the bread setting for 7-8 minutes.
    7. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
    8. Punch down the dough.
    9. Add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).
    10. Using the dough hook, knead the fruit/nut mixture into the dough just until combined. (If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.).
    11. Turn the dough out onto a floured work surface and cut it in two equal halves.
    12. Press or roll each piece into an oval to about 1 inch thickness.
    13. Press each piece of marzipan into a flat piece that will basically cover the dough.
    14. Lay the marzipan on top of the dough.
    15. Roll the dough into a loaf.
    16. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.
    17. Place the stollen on a lined baking sheet.
    18. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.
    19. Once puffed, pick off any raisins that are sticking out of the dough (they will burn during baking).
    20. Preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. (you can use an instant read thermometer to aim for an internal temperature of 190 degrees F).
    21. Let the Stollen sit for 5 minutes.
    22. Use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.
    23. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.
    24. Let the stollen cool completely then give it another dusting of powdered sugar once cooled.

    Notes

  • rge egg.
  • rge egg yolks.
  • unsalted butter (1 1/2 sticks) , at room temperature so it’s very soft.
  • aspoons quality pure vanilla extract.
  • aspoon salt.
  • poon ground cardamom.
  • poon ground nutmeg (or mace).
  • poon ground cinnamon.
  • nces marzipan ***recipe***marzipan***recipe***.
  • el***fruits and nuts***label***.
  • nces raisins.
  • nces candied orange peel ***recipe***candied orange peel***recipe***.
  • nces blanched slivered or sliced almonds , finely chopped.
  • quality dark rum.
  • el***glaze and dusting***label***.
  • ick unsalted butter, melted.
  • wdered sugar (or more for generous dusting).
  • Directions.
  • Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. stir to combine. set aside and let the fruit mixture soak in the rum while the dough rises.
  • Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
  • Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.
  • Add the yeast/milk mixture.
  • Use a spoon to stir the mixture until it comes together.
  • Knead the dough on the bread setting for 7-8 minutes.
  • Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
  • Punch down the dough.
  • Add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).
  • Using the dough hook, knead the fruit/nut mixture into the dough just until combined. (if the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.).
  • Turn the dough out onto a floured work surface and cut it in two equal halves.
  • Press or roll each piece into an oval to about 1 inch thickness.
  • Press each piece of marzipan into a flat piece that will basically cover the dough.
  • Lay the marzipan on top of the dough.
  • Roll the dough into a loaf.
  • Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.
  • Place the stollen on a lined baking sheet.
  • Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.
  • Once puffed, pick off any raisins that are sticking out of the dough (they will burn during baking).
  • Preheat the oven to 350 degrees f and bake the stollen for 30-40 minutes or until golden. (you can use an instant read thermometer to aim for an internal temperature of 190 degrees f).
  • Let the stollen sit for 5 minutes.
  • Use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.
  • Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.
  • Let the stollen cool completely then give it another dusting of powdered sugar once cooled.
  • Notes.
  • If the dough is too wet to handle after adding fruit, add a little bit of flour until the dough pulls away from the sides of the bowl.
  • The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. the liquid from the dried fruits will further penetrate the dough for more flavor and moisture.
  • Stollen can be frozen for longer storage.

    • Category

  • Dessert

    • Keywords

  • Candied Orange Peel
  • Marzipan
  • Slivered Almonds
  • Dark Rum

    • C u i s i n e S c h u l z