Dresdner Christmas Stollen

Roopa

A stollen is a traditional German bread filled with nuts, spices, and candied fruit. Apparently this stollen is the gem of this German pastry course, and we were advised not to share it with anybody. The overall appearance of the stollen is supposed to represent the baby Jesus wrapped in blankets. While I would not generally consider myself a fruitcake fan, this was vastly better than any fruitcake I’ve had. Chef Marco would probably also not be impressed by my comparing a stollen to a fruitcake.

German pastries day 5 (8 of 8)

“There cannot be a Christmas without Stollen”
-Chef Marco

CANDIED FRUIT

INGREDIENTS

  • 240 g raisins
  • 90 g apricot (or candied lemon)
  • 90 g candied orange peel
  • 60 g crystallized ginger
  • 90 g sliced almonds
  • 120 mL dark rum

DIRECTIONS

  1. Finely chop all of the dried ingredients
  2. Add the rum to the container, mix it around well, and let it marinate

Notes:

  • The longer this marinates, the better. Chef Marco suggested starting this process in summer and letting the fruits marinate until Christmas
  • If you don’t have rum, you may substitute another liquor (whiskey is another good choice)

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PRE-DOUGH

INGREDIENTS

  • 110 mL full fat milk
  • 45 g fresh yeast
  • 60 g cake flour
  • 60 g wheat flour

DIRECTIONS

  1. Mix together all of the ingredients in a dough well
  2. Put the (rather sticky) dough in a bowl for 30 minutes to rest

STOLLEN

INGREDIENTS

  • 210 g cake flour
  • 210 g bread flour
  • 2 egg yolks
  • 20 g icing sugar
  • 30 g honey
  • 6 g salt
  • 20 g Stollen spices (ginger, coriander, nutmeg, cardamom)
  • 300 g butter
  • 50 g marzipan

DIRECTIONS

  1. Mix together all the dough ingredients (except marzipan) + the predough and knead well
  2. Add the marinated fruit mixture and knead again
  3. Form a boule and let the mixture rest for 1 hour
  4. Divide the boule in 2 portions and proof for 1 – 1.5 hours
  5. Shape into a rectangle and roll the dough out, thinner in the middle than at the ends
  6. Shape marzipan into a log and place inside, towards on end; fold remaining dough over marzipan and then back over itself to create the distinctive traditional shape.
  7. Bake at 375 F until baked through, and immediately brush the whole thing with butter (twice) and sprinkle in granulated sugar

Notes:

  • This is stollen, not bread. It will not rise when it proofs as it is held down by a solid pound of candied nuts/fruits
  • When folding the dough over the marzipan log, you will want to shape the stollen with your hands to get the disctinctive traditional look.
  • This should NEVER go inside a fridge. There is almost no liquid inside, so it is very well preserved. Ideally it should be made in mid November, and sit for a few weeks before being eaten
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So many fruits!
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A successful boule
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Preparing the dough for the marzipan roll

 


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