Packed With Fruit! Stollen. German Stollen is a rich, buttery bread packed with almonds, citrus peel, and rum-soaked raisins and dried fruit and typically enjoyed around Christmas time. The bread can be made weeks ahead of time and just gets better with each passing day. This makes it perfect to give as gifts or to bring as hostess.
Ingredients of Packed With Fruit! Stollen
- It’s of For the stollen dough:.
- You need 400 grams of French bread flour.
- It’s 80 grams of Sugar.
- You need 8 grams of Dry yeast (fermented).
- Prepare 2 of Egg (Medium).
- Prepare 130 grams of Milk.
- You need 3 grams of Salt.
- It’s 1 tsp of Cinnamon.
- Prepare 1/3 tsp of of each Cardamom, cloves.
- You need 140 grams of Unsalted butter.
- It’s 380 grams of Mixed dried fruit chunks.
- It’s 60 grams of Diced almonds (roasted).
- Prepare 180 grams of Raw marzipan (Marzipanrohmasse).
- Prepare of For the finishing touch:.
- Prepare 120 grams of Melted butter (unsalted).
- Prepare 150 grams of Granulated sugar.
- You need 1 of Powdered sugar.
Stollen, a German speciality, is a wonderfully light but rich cross between bread and cake, with a rich seam of marzipan running through the middle. Stollen is literally packed with dried fruits, candied fruits, nuts and marzipan. It doesn't require any special cake pan and is easier to make than you think. Hand decorated with a dusting sugar.
Packed With Fruit! Stollen instructions
- Make the stollen dough. Knead all of the ingredients together aside from the butter, fruit, and nuts. (This is a stiff dough)..
- Add softened butter to the dough in 3~4 batches and knead it in. It is done once it stretches well and you can vaguely see your fingers when you stretch out the dough..
- Add the dried fruits and nuts after mixing in all of the butter, and knead until they are evenly distributed in the dough. Roll into a ball..
- Tip: I use a commercial stollen dried fruit mix mostly. If using homemade sugared citrus peels or rum raisin, make sure to pat them dry before using..
- Wrap in plastic wrap, and let the dough rise to about twice the size. (It takes about 2 hours at room temperature)..
- Roll out the dough on a surface covered in flour, divide into 6 equal portions, and roll out to 18 x 10 cm with a rolling pin. Divide the marzipan into 6 portions, roll into logs and place it 1/3 on the dough..
- Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up..
- Proof the dough at 30 °C for 20~25 minutes to lightly ferment, and then bake in an oven preheated to 200 °C for 35~40 minutes. Melt butter for the finishing touch while it is baking..
- Coat the entire surface with lots of the melted butter to let it sink into the dough..
- Coat the entire surface with granulated sugar, sprinkle lots of powdered sugar on the bottom and top, and it is done. Wrap in plastic wrap to store..
- To make raw marzipan (Marzipanrohmasse) from scratch, mix 90g almonds, 90g sugar, and 20g egg together well, gather into one lump. Refrigerate overnight before using..
Stollen is a rich, buttery bread that's often packed with nuts, candy, or fruit. This traditional German bread is normally served around the holidays, but it can be made weeks ahead of time because of its long shelf. Christmas Stollen doesn't have to come prepackaged from thousands of miles away. It's a fairly simple process to make stollen right at home, using your Are you a stollen-lover looking to make your own — or a stollen-hater eager to change your mind? Either way, start gathering your ingredients: you're.