Stollen is a German Christmas bread. I made 4 small loaves, which gives me a better opportunity to share. I added a roll of homemade marzipan to each stollen and 1/2 cup of Hungarian rum cherries. However, these are optional. The rest of the ingredients come from the supermarket. Feel free to substitute with different types of dried fruits. As long as the fruit mix is colourful, the stollen will work out. My source was a somewhat convoluted recipe, and charming video, Martha Stewart’s mom, Mrs Kostyra is making stollen with her famous daughter.
STOLLEN
1 cup currants 1 cup dried mangos, diced
1/2 cup dried cranberries
1/2 cup rum cherries, chopped [optional]
1 cup dried apricots, chopped
3/4 cup chopped citron
Grated zest of 2 oranges
Grated zest of 1 lemon
1/4 cup cognac
1/4 cup orange juice
1/2 cup + 2-1/2 Tbsp unsalted butter
1 cup milk
3 large eggs, lightly beaten
5 1/2 cups all-purpose flour, plus more for dusting
6 Tbsp sugar
1/2 tsp salt
1/4 tsp ground mace
1/4 tsp freshly grated nutmeg
5 tsp quick instant yeast
1 1/4 cups blanched almonds, coarsely chopped
1 batch of marzipan, rolled into 4 sticks [optional]
1+2 Tbsp melted butter
icing sugar, for dusting
• Place the currants, diced mangos, cranberries, diced apricots, citron, orange zest and lemon zest in a large bowl.
• Add the cognac and the orange juice and toss. Set aside.
• On low heat, melt the butter.
• Add the milk and just heat until lukewarm. Remove from heat and set aside.
• In a large mixing bowl place the flour, sugar, salt ground mace grated nutmeg and the instant yeast and whisk to combine.
• In a medium bowl lightly beat the eggs.
• Add the milk mixture and the beaten eggs to the flour mixture.
• Turn the dough out onto a floured work surface, and knead until fairly smooth.
• Transfer dough to a large bowl.
• Add the fruit mix with their liquid and the chopped almonds.
• Work them into the dough with your hands.
• Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
• Butter a large bowl with 1 tablespoon melted butter.
• Place the dough in the bowl, turning to coat.
• Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
• Preheat oven to 375F.
• Punch dough down, and gently pat into four rectangles 1/4 inch thick.
• Using a rolling pin, make an indentation just off the center of the dough and lay the marzipan on top.
• Roll and press down on the edges to seal the marzipan in the dough. One side will be larger than the other.
• Carefully transfer dough parchment-lined baking sheet
• Cover with a clean kitchen towel; set aside to rise for 30 minutes.
• Dough will rise only a little bit.
• Brush dough with 2 tablespoons of melted butter.
• Bake until golden brown and crusty, about 45 minutes, rotating halfway through.
• Place baking sheet on a wire rack to cool.
• Dust with icing sugar before serving.
