Stollen

/ Backen, Kleingebäck, The Bakery Project
The Bakery Project  –  Diary –   11 

Christmas is around the corner!

The first Stollen are baked. And there are already lots of orders for Stollen in the bakery.

The Black Forest Bakery is offering 5 different kinds of Stollen in different sizes. You can choose between Dresdner Stollen, Marzipan, Poppy Seed, Hazelnut or Christ Stollen. I decided to write about Stollen by now because this christmas cake has to rest for some weeks till it is nice to enjoy it.

 
Dresdner Stollen
 
Marzipan Stollen
 
Poppy Seed Stollen
I can already give you a recipe now so you will be in time with your own Stollen. The recipe is for a Marzipan Stollen. I prefer it because the cake gets a bit more moist with marzipan. The recipie is from Stefanie Herberth from the blog “Hefe und mehr”.

for 2 Stollen each of 800 g

For soaking:

  • 300 g raisins
  • 100 g almonds,chopped
  • 30 g rum
  • boiling water

Water roux:

  • 30 g flour
  • 150 g milk

Pre dough:

  • 100 g flour
  • 100 g cold milk (ca. 15°C)
  • 35 g yeast

Main dough:

  • the whole Water roux
  • the whole pre dough
  • 400 g flour
  • 5 g salt
  • 0,5 g each (a proper dose) of mace, cardamon and cinnamon
  • seeds of a half vanilla bean
  • 75 g sugar
  • 250 g butter, room temperature
  • 50 g candied orange peel, chopped
  • 50 g candied lemon peel, chopped
  • 140 g marzipan

For brushing:

  • 50 g butter
  • 100 g sugar
  • 100 g icing sugar

The evening before the baking day mix raisins and almonds with rum. Add the boiling water till everything is covered.
For the water roux mix flour and milk and heat it up to 65°C till it has the consistency of a custard. Put it in a bowl and cover the mass with cling wrap (so it can’t get dry out). Let it cool down.
Mix flour, cold milk and yeast and let all rise till it has doubled ( approx. 30 minutes ), Meanwhile let the soaked raisin mixture drip off.
Mix butter, sugar and spices creamy. Add flour, the pre dough and water roux and knead all till you have a smooth dough ( approx. 3 minutes ). The dough shouldn’t get too warm! Let it rest for 30 minutes.
Preheat the oven to 200°C. Add raisins, almonds, candied lemon and orange to the dough. Knead for as long as it is necessary to spread the fruits evenly.
Let the dough rest for some minutes. 

Cut the marzipan in half and roll each piece to a cord of 30 cm. Form the dough into an oval shape and indent it along the middle with a rolling pin. Put the marzipan cord in and fold the dough over it. Bake the Stollen for approx. 40 minutes.

After baking brush the hot Stollen with the melted butter and sprinkle it with the sugar. Let the Stollen cool down over night . The next day sprinkle it with the icing sugar and wrap it in aluminium foil.
Let the Stollen rest in a cool place for at least 2 weeks before you cut it. 

Enjoy it pure or with some butter – some people like jam as well on top.