The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stollen Gone Awry?

umbreadman's picture

Stollen Gone Awry?

As I promised, here's a picture of the one stollen that has survived the initial onslaught. This one, unlike its predecessor, remained mostly intact while it baked.


I followed PR's formula for stollen, using about half whole wheat and half white flour. I soaked red and white raisins, figs, dates, apricots, and candied lemon peel in dark rum. I made the almond paste with equal parts peeled almonds and sugar and adding rose water until it came together into a ball in the blender. the lemon really stood out in a non-overpowering way, which was great with all the other fruit being sweet and still tasting of rum. I definately plan on making this again, trying to get the paste (or maybe marzipan next time) more into the center of the dough before i bake it. 


TableBread's picture

I haven't tried Stollen yet, isn't this the one where you have to soak everything in rum?  Can't wait to see your outcome!


Floydm's picture

Typically, yes. I'm making one right now. I'm out of rum though, so I am using Amaretto.

umbreadman's picture

I used rum in mine, a soaker of red and white raisins, chopped figs, apricots, dates, and lemon peel i candied myself. I made the almond paste as well, which I highly recommend since it's quite easy. I still haven't taken a picture, and one of the two I made is already gone. I hope I get up before anyone attacks Number 2.


Thegreenbaker's picture

I made two batches. One batch I made into a great big Stollen the other batch I made into two medium sized.

DIdnt add enough fruit.


I may post a pic later.


Its yummy though.  mmmmmmm mmmmmmmmmmmmm!

Oldcampcook's picture

The way I put my marzipan in is to make a rope of it just a bit shorter than your dough.

Roll the dough out into a rectangle.  Put the marzipan rope about a third of the way down from the top (long side).  Fold the top third down over the marzipan.  Then fold the bottom portion up over the top portion, but not all the way. 

Seal where the two portions meet.

 You want to leave the top third just a little higher than the bottom portion.

In profile, kinda like the side view of a pork chop.  I know that is vague, but best I can do right now.

After they are baked, I brush them heavily with butter and when they cool, dust them with powdered sugar.

 Ideally, the German style stollen should "cure" a couple of weeks before you eat them.