The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need a recipe of Stollen

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CrustandCrumb's picture
CrustandCrumb

Need a recipe of Stollen

Hi, I was wondering if anyone knows a site with a good recipe for Stollen? My first attempt was with a recipe that used volume measurements (cups, teaspoons, etc.). I found it too "loose" and had trouble controlling the moisture content in the soaked dried fruit.

The second issue I ran into was the temperature of the dough when the butter is mixed with the dough. My dough came closer to a biscuit than a yeast break.

Thanks in advance!

Sid

ananda's picture
ananda

Hi Sid, It's only done as a flying ferment, but it makes a lovely stollen

 

STOLLEN

 

 

Material/Stage

 

Formula

[% of flour]

Recipe [grams]

1. Ferment

 

 

 

Strong White Bread Flour

 

30

450

Water @ 38°C

 

46

690

Fresh Yeast

 

7

105

Sugar

 

5

75

TOTAL

-

88

1320

2.Final Dough

 

 

 

Ferment

 

88

1320

Strong White Bread Flour

 

70

1050

Milk Powder

 

5

75

Salt

 

1

15

Sugar

 

5

75

Butter

 

20

300

Eggs

 

10

100

Cinnamon, Nutmeg, Cardemom

 

2

30

Sub-total

 

201

2965

Sultanas

 

65

975

Glacé Cherries

 

10

150

Mixed Peel [90% fruit on flour]

 

15

225

TOTAL

-

291

4315

Raw Almond Paste

 

 

 

Ground Almonds

 

32

480

Golden Caster Sugar

 

32

480

Egg

 

6

90

Sub-Total

-

70

1050

TOTAL

-

361

5365

FACTOR

-

-

15

Oven profile: bake in a convection oven at 160°C for 30 minutes, or in the wood-fired oven as it begins to drop from baking lots of bread.

 


Method:
  • Whisk all the ingredients for the ferment together in a steel bowl.
  • Cover with cling film and set in a warm place for 45 minutes to one hour.
  • Mix all the ingredients, except the fruit and the marzipan, together with the ferment in an upright machine with a hook; 2 minutes on first speed and 6 minutes on 2nd speed.   DDT 28°C.
  • Rest for 15 minutes, then cut the fruit into the dough with a scotch [metal] cutter.
  • Bulk proof 20 – 30 minutes.
  • Scale and divide into 10 pieces @ 430g; mould round and rest 10 minutes.   Divide almond paste into 100g pieces
  • Flatten each dough piece to a 12cm square, flatten each marzipan piece and place one on  top of each dough piece  then roll up into a log.   Flatten one edge with a dowel pin.   Brush with egg.
  • Final proof 50 – 60 minutes.
  • Bake as oven profile.
  • Baste with a layer of melted butter, then dust with icing sugar.   Allow to cool and repeat.   Allow to cool completely on wires, then dust once more with icing sugar.

Best wishes

Andy

Franko's picture
Franko

Hi Sid, 

This site has a wealth of very skilled bakers that share their recipes with everyone, member or not, so no need to go looking elsewhere. The site search bar, top right, will bring up some of the best stollen recipes you'll find anywhere. One of my faves is Karin's Mohnstollen  *here* .

Best wishes,

Franko

Breadandwine's picture
Breadandwine

For anyone looking for a simpler Christmas loaf, here's my version - with glace cherries:

http://nobreadisanisland.blogspot.co.uk/2010/12/christmas-loaf.html

Cheerful and festive!