Stollen
Traditional Christmas fruity sweet bread!
Servings Prep Time
2loaves 1hour
Cook Time Passive Time
40minutes 4hours
Servings Prep Time
2loaves 1hour
Cook Time Passive Time
40minutes 4hours
Ingredients
Fruit Marinade
Almond Paste
Dough
Instructions
Fruit Marinade
  1. In 9″ no-stick pan lightly toast separately: almonds, walnuts, hazelnuts, pistachios, pine nuts. Let cool completely.
  2. Coarsely chop toasted walnuts.
  3. In a large mixing bowl mix together toasted nuts, raisins, cut candied orange peel, chopped dried prunes and brown sugar.
  4. Transfer the mixture to a large sealable container, add kirshwasser and mix well. Seal the container and refrigerate for 4 weeks. Shake up container once per week.
Almond Paste
  1. Add almond meal to a standing mixer bowl, standing mixer is fitted with a paddle attachment.
  2. In a small saucepan over medium heat (5 out of 10) cook together water, sugar and corn syrup. Stir until sugar is completely dissolved, cook until mixture reaches 120ºC (248ºF).
  3. Turn the mixer to low speed and slowly pour sugar solution over the almond meal. Add trimoline and almond extract, mix for 5 minutes at medium speed.
  4. Turn the almond paste onto a counter, divide in two equal parts. Roll each part in a cylinder, about 1″ diameter and approximately 10″ long. Wrap each cylinder tightly in plastic film to prevent drying.
Dough
  1. Drain the fruit marinade.
  2. To a bowl of a standing mixer add: milk, eggs, egg yolks. Mixer should run at low speed and be fitted with a dough hook.
  3. Add allspice, black pepper, flour, salt, sugar and instant yeast. Increase mixer speed to medium and mix until dough comes off the sides of the bowl, 15-20 minutes. Slowly add butter in increments and keep mixing until gluten window is formed, 45 min – 1 hour. Note: Check the dough temperature, it should not exceed 29ºC (84ºF) or the dough will fall apart
  4. Add the drained marinated nuts to the mixer and mix at medium speed until fully incorporated. Cover the bowl with plastic film and let ferment at room temperature for 90 minutes.
  5. Turn the dough on the counter, deflate it and fold it into a fat log. Cover and let rest for 5 minutes.
  6. On a lightly dusted counter, divide the dough into 2 equal parts. Round each part into a tight ball, cover and let rest for 20 minutes.
  7. Using a rolling pin flatten each ball and roll it out to a rectangular shape, about 12″ long, and 1″ thick.
  8. Use a rolling pin to make a dent in the middle of dough rectangle, by length.
  9. Unwrap and place the almond paste cylinder into the dent. Fold the dough over to enclose the almond paste cylinder, seal the dough edge. Repeat the same procedure with the other dough.
  10. Place each loaf onto large baking pan lined with parchment paper. Cover with plastic film and proof at room temperature for 90 minutes.
  11. Prewarm the oven for 30 minutes before the baking time, rack in the middle.
  12. Bake for 40 minutes at 177ºC (350ºF).
  13. Let loafs cool for one hour.
  14. Brush loafs with melted butter and generously sprinkle with powdered sugar.
  15. After completely cooled off wrap each loaf and store at room temperature. Stollen tastes the best when left few days to mature.