Christmas Stollen
Ingredients
- 250 gWheat flour (sifted)
- 100 mlWhole milk (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 100 gUnsalted butter (softened)
- 50 gWhite sugar
- 0.5 pcEgg
- 75 gRaisin
- 50 gCandied orange peel (finely diced)
- 25 mlRum
- 50 gAlmond with skin (crushed)
- 0.5 tspCinnamon ground
- 0.5 pinchFleur de sel
- 100 gMarzipan (for the center)
- 25 gIcing sugar
Method
A dense and generous brioche, dotted with rum-soaked fruits. The crust is powdered white, hiding a tight and melting crumb that exhales butter and holiday spices.
- 1
In a bowl, mix the raisins and candied orange peels with the rum. Let the fruits soak for at least 30 minutes so they swell and absorb the flavor.
- 2
Warm the milk (no more than 35°C). Crumble the fresh yeast into it with a pinch of sugar and 100g of flour. Mix and let it bubble for 15 minutes in a warm spot.
- 3
Add the rest of the flour, white sugar, egg, cinnamon, and sea salt to the starter. Incorporate the softened butter. Knead until the dough is smooth and pulls away cleanly from the sides of the bowl.
- 4
Roughly crush the almonds. Incorporate them into the dough along with the soaked fruits. Form a ball, cover with a cloth, and let it double in size in a warm, draft-free room.
- 5
Roll out the dough into a thick rectangle. Form a log with the marzipan and place it in the center. Fold the dough over to give it the characteristic Stollen shape. Let rise for another 30 minutes.
- 6
Bake at 180°C. The crust should be golden brown and firm to the touch. Upon removal from the oven, immediately brush with melted butter and generously sprinkle with icing sugar to create a white crust.
Frequently asked questions
How do you get this dish right?
- Stollen is better after 2 or 3 days of rest, as the fruit and spice flavors have time to migrate into the crumb.
- Do not skip the butter brushing after baking; it seals in moisture and preserves the cake.
How long does this dish keep?
Wrap it tightly in aluminum foil or a clean cloth. It keeps for 2 to 3 weeks in a cool, dry place.
