Stollen

Discover the history of Stollen.

1. Marinated candied fruit and mixed nuts

   • 120 g almonds
   • 80 g hazelnuts
   • 80 g pecans
   • 60 g walnuts
   • 60 g pistachios
   • 120 g dry raisings
   • 100 g dry cranberries
   • 60 g candied orange
   • 60 g candied lemon
   • 60 g cane or brown sugar
   • 125 g kirsch or cherry licor
   • 125 g rum

   • We will prepare this step in advance, around 2 - 3 weeks before the baking step.
   • On a tray, spread all mixed nuts and roast them for 15 minutes at 150º C.
   • Meanwhile, on a cutting board, dice our candied orange and lemon.
   • In a saucepan, mix the two alcohols with the sugar. Warm up at medium heat until the sugar is disolved. Cover with a lid and set aside.
   • Roughly chop the mixed nuts and in a bowl, combine them with candied fruits, raisings and dry cranberries. Then, pour the hot alcohol mixture over it and stir well.
   • Keep refrigerated for at least 2 weeks and stir the mixture every one or two days to make sure every nut and piece of candied fruit gets soaked in the alcohol mixture.

2. Marzipan

   • 500 g ground almond
   • 500 g white sugar
   • 250 g water
   • 75 g honey
   • 50 g glucose

   • In a saucepan, mix glucose, water and sugar and cook until the mixture reaches 118º C.
   • Right after, in a stand mixer, place the ground almond in the bowl and pour the hot syrup in a thin stream into the bowl as it beats at low speed.
   • Afterwards, add the honey and increase to medium speed. Beat for around 5 minutes.
   • Transfer the almond paste onto a working surface and work it out to cool it down and shape it into a log.
   • Wrap it up in plastic wrap and keep it chill until ready to use.

3. Stollen dough

   • 250 g strong or bread flour
   • 250 g all purpose flour
   • 225 g butter
   • 150 g eggs (3)
   • 125 g whole milk
   • 60 g white sugar
   • 40 g honey
   • 40 g egg yolk (2)
   • 30 g fresh yeast
   • 10 g salt
   • 5 g ground cinnamon
   • 5 g vanilla
   • 3 g ground star anis

   • In a bowl, mix milk, eggs, egg yolks, sugar, honey, salt, spices, yeast and the two flours until combined.
   • From that moment, in a stand mixer, knead the dough at medium speed for 15 minutes or until the dough does not stick to the bowl and it becomes shinny and elastic.
   • At that point, add the chill butter in small chuncks in three times and knead for another 10 minutes.
   • Then, add in the drained marinated candied fruit and nuts and integrate well.
   • Finally, let the dough proof at room temperature until double in size, for around 2 hours.

4. Assembly

   • 50 g powdered sugar
   • 50 g melted butter

   • First, transfer the dough onto a working surface, deflate and divide it into four equal portions.
   • Then, stretch each portion of dough into a 28 cm. x 15 cm. oval.
   • Now, divide the almond paste log into four equal portions and roll them out into smaller 25 cm. long logs.
   • Afterwards, place each almond paste log in the center of each oval dough and fold them over, sealing them with a bit of water.
   • Let them proof at room temperature for 2 hours.
   • After proofing, bake them at 180º C for 30 minutes.
   • Let them cool down to room temperature and generously brush with melted butter and dust powdered sugar.
   • Finally, wrap them in parchment first and later in plastic wrap. Optionally you can then wrap them in gift wrap paper to give away.
   • Last but not least, let them mature for two weeks in a dry and chill place before eating. I know it is hard but this step is important :-)

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