Stollen
A special Christmas dessert
Equipment
- stand mixer,oven, bowl
Ingredients
pre-fermented dough
- 100 g all-purpose flour (preferably bread flour for making french bread)
- 5 g instant yeast
- 70 g whole milk
Stollen Dough
- 60 g unsalted butter
- 20 g sugar
- 3 g salt
- 60 g almond paste
- 6 g spices of your choice(cinammon, nutmeg, all-spice, clove, black pepper)
- 100 g all-purpose flour (preferably bread flour for making french bread)
- 50 g dried fruits preserved in rum
- 50 g almond (roasted and chopped)
- 50 g walnuts (roasted and chopped)
filling
- 50 g almond paste (mazipan)
- 10 g semi-sweet chocolate※optional
Finishing ingredients
- 50 g unsalted butter
- 50 g granulated sugar
- 50 g powdered sugar
Instructions
pre-fermented dough
- Mix all the ingredients in a medium bowl. Cover and let it sit in the friedge overnight. (8 to 10 hours)
- Take our from the fridge 1 hour before making the dough.
Stollen dough
- Put softened unsalted butter in a stand-mixer bowl. With the paddle attatchment, cream it until soft. Add sugar and mix well.
- Add almond paste and spices, continue mixing until smooth.
- Add flour, mix until combine with turn on and off the mixer to avoid frying the flour.
- Change the paddle attachment to the dough hook. Add pre-fermented dough, mix until well combined.
- Add dried fruits and nuts. Mix until incorporated.
Shaping
- Shape the dough into oval, roll out the upper half of the dough.Place almond paste in the center, sprinkle chopped semi-sweet chocolate over it.
- Bring the dough over to the dough towards you to hold the almond paste inside. Press to seal the end.
- Let it rise at room temperature for 40 to 50 mins or until a little bit puffy.Preheat the oven to 180℃（356°F) while fermenting.
Baking and finishing
- Bake for 40 to 45 mins until golden brown.While baking, melt unsalted butter.
- Soak Stollen in melted butter right after taking out from the oven. Spoon it over until Stollen soaks up the butter.
- Cover the entire surface with the mixture of granulated sugar and powdered sugar.
- Let it cool completely. Dust with powdered sugar again before wrapping.