Stollen
Category: Bread
Prep time : 90 min
Cook time : 30-60 min
Total time : 4 hours
Makes: 1 large loaf
Scale recipe by: ×
Sponge:
1/2 cup (4 oz) whole milk
1/2 cup (2.25 oz) all-purpose flour
4 tsp (0.44 oz) instant yeast
Fruit:
1 cup (6 oz) Golden raisins, additional for sprinkling
1 cup (6 oz) mixed dried fruit, additional for sprinkling
1/2 cup (4 oz) brandy, rum, or schnapps
1 Tbsp (0.5 oz) orange or lemon extract
Dough:
2 1/4 cups (10 oz) unbleached all-purpose flour
1 Tbsp (0.5 oz) sugar
3/4 tsp (0.19 oz) salt
1 tsp (0.11 oz) grated orange zest (optional)
1 tsp (0.11 oz) grated lemon zest (optional)
1 tsp (0.25 oz) ground cinnamon
1 large (1.65 oz) egg
5 Tbsp (2.5 oz) unsalted butter, at room temp
1/4 cup (2 oz) water
1/2 cup (2 oz) blanched almonds or marzipan
Vegetable oil and powdered sugar for topping
Two days ahead of time (roughly 30 hours), mix the raisins, dried fruit, rum and citrus extract together. Cover and let sit at room temperature to soak the fruit.
Make the sponge by warming the milk and mixing with the flour and yeast. Cover and let ferment for 1 hour.
Mix the flour, salt, sugar, citrus zests, and cinnamon in a mixing bowl. Stir to combine. Add the sponge, egg, butter and enough water to form a soft but not sticky ball. When the dough comes together, let rest for 10 minutes.
Add in the fruit and mix it with your hands (or on low speed) to incorporate.
Begin kneading to distribute the fruit evenly, adding additional flour if needed. Knead for approximately 6 minutes, or 4 minutes by machine. Transfer dough to a lightly oiled bowl and cover.
Ferment for 45 minutes. Dough will rise somewhat but will not double in size.
Shape the dough. The suggested method is to flatten dough into 8x4" rectangle, and roll out the center of the dough while leaving the outside top and bottom 1" at the original thickness. Add the marzipan (or slivered almonds) at the bottom of the rolled out portion. Fold the top edge over the marzipan and over the bottom edge of the bread. This should now leave a space to place another strip of marzipan (or almonds) before folding the top layer back over.
Line a sheet pan with baking parchment and oil. Transfer the stollen and curl it slightly into a crescent. Mist the dough with spray oil and cover loosely. Proof for approximately 1 hour, increasing in size by 1 1/2.
Preheat oven to 350F
Bake stollen for 20 minutes. Rotate pan and continue backing for 20-50 minutes. Center of dough should register 190F.
Transfer bread to a cooling rack. Brush the top with vegetable oil while hot. Immediately tap a layer of powdered shugar over the top. Wait for it to cool slightly (1 min) before coating a second layer on top. Let cool for an hour before serving.
Make the sponge by warming the milk and mixing with the flour and yeast. Cover and let ferment for 1 hour.
Mix the flour, salt, sugar, citrus zests, and cinnamon in a mixing bowl. Stir to combine. Add the sponge, egg, butter and enough water to form a soft but not sticky ball. When the dough comes together, let rest for 10 minutes.
Add in the fruit and mix it with your hands (or on low speed) to incorporate.
Begin kneading to distribute the fruit evenly, adding additional flour if needed. Knead for approximately 6 minutes, or 4 minutes by machine. Transfer dough to a lightly oiled bowl and cover.
Ferment for 45 minutes. Dough will rise somewhat but will not double in size.
Shape the dough. The suggested method is to flatten dough into 8x4" rectangle, and roll out the center of the dough while leaving the outside top and bottom 1" at the original thickness. Add the marzipan (or slivered almonds) at the bottom of the rolled out portion. Fold the top edge over the marzipan and over the bottom edge of the bread. This should now leave a space to place another strip of marzipan (or almonds) before folding the top layer back over.
Line a sheet pan with baking parchment and oil. Transfer the stollen and curl it slightly into a crescent. Mist the dough with spray oil and cover loosely. Proof for approximately 1 hour, increasing in size by 1 1/2.
Preheat oven to 350F
Bake stollen for 20 minutes. Rotate pan and continue backing for 20-50 minutes. Center of dough should register 190F.
Transfer bread to a cooling rack. Brush the top with vegetable oil while hot. Immediately tap a layer of powdered shugar over the top. Wait for it to cool slightly (1 min) before coating a second layer on top. Let cool for an hour before serving.
Apricots and cranberries make good fruit for the mix.
Original recipe calls for candied fruit instead of mixed dried fruit.
"1 large loaf" is roughly 44 oz, but heavily weighed by fruit. Slightly larger than a standard 24oz loaf
I've used 4 oz marizpan in two strips, which was good. I'd maybe try making them more sheets than strips next time.
Original recipe calls mixing the dried fruit with rum while the sponge sets.
Adding in the fruit and rum significantly affects hydration. I think a lot more flour has to be added than the original recipe lets on. I've tried adding ~3oz flour to the fruit right before dumping in to try and even out the hydration. More is likely necessary.
Be careful making this recipe in a loaf pan. The temperature of the oven should be dropped (~300?) to compensate for the denser dough.
There are several suggestions to let the bread sit overnight or for several days in air to dry out.
Original recipe calls for candied fruit instead of mixed dried fruit.
"1 large loaf" is roughly 44 oz, but heavily weighed by fruit. Slightly larger than a standard 24oz loaf
I've used 4 oz marizpan in two strips, which was good. I'd maybe try making them more sheets than strips next time.
Original recipe calls mixing the dried fruit with rum while the sponge sets.
Adding in the fruit and rum significantly affects hydration. I think a lot more flour has to be added than the original recipe lets on. I've tried adding ~3oz flour to the fruit right before dumping in to try and even out the hydration. More is likely necessary.
Be careful making this recipe in a loaf pan. The temperature of the oven should be dropped (~300?) to compensate for the denser dough.
There are several suggestions to let the bread sit overnight or for several days in air to dry out.
The Bread Baker's Apprentice
Submitted by Darren on 2018-11-12