Holiday Stollen

This traditional Holiday Stollen is the ultimate festive centerpiece, combining tender, yeasted dough with a generous filling of sweet marzipan and plump, brandy-soaked dried fruits. The result is a dense, flavorful loaf that offers a perfect balance of sweetness and spice, accented by notes of nutmeg and allspice. While the preparation requires patience for rising and soaking the fruit, the effort rewards you with a bread that tastes even better as it ages. Perfect for holiday gatherings, gift-giving, or enjoying a slice with coffee on a cold winter evening, this stollen embodies the warmth and tradition of the season.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 523.3

Dietary: Vegetarian

Description

This traditional Holiday Stollen is the ultimate festive centerpiece, combining tender, yeasted dough with a generous filling of sweet marzipan and plump, brandy-soaked dried fruits. The result is a dense, flavorful loaf that offers a perfect balance of sweetness and spice, accented by notes of nutmeg and allspice. While the preparation requires patience for rising and soaking the fruit, the effort rewards you with a bread that tastes even better as it ages. Perfect for holiday gatherings, gift-giving, or enjoying a slice with coffee on a cold winter evening, this stollen embodies the warmth and tradition of the season.

Directions

1
Place the candied fruit and raisins in a small bowl, cover with brandy, and let soak for at least 1 hour or up to 12 hours, preferably overnight.
2
Line a baking sheet with parchment paper and set aside.
3
In a food processor bowl, combine 1/2 cup of the milk and 1 tablespoon of flour. Sprinkle yeast over the liquid, cover, and process for 5 seconds to blend.
4
Add the remaining flour, sugar, salt, nutmeg, and allspice to the food processor. Pulse 3 to 4 times to incorporate the yeast mixture.
5
In a small metal bowl, beat the eggs until blended. Drain the candied fruit, reserving the brandy, and add the brandy to the beaten eggs.
6
Add the remaining milk and 1/2 cup of melted butter to the egg mixture. Adjust the temperature of this mixture so that when combined with the flour mixture, the base temperature is 130°F (for Cuisinart/KitchenAid) or 150°F (for Braun).
7
Warm the egg mixture by placing the bowl in hot tap water, stirring for 3-4 minutes until desired temperature is reached. If too warm, cool over ice water.
8
With the processor running, add the egg mixture. Process for 15 seconds, then stop and scrape down the sides.
9
If the dough sticks and the processor struggles, remove the dough, return half to the bowl spread evenly, and process in two batches for 30 seconds each. The dough should be soft but not cling to the sides.
10
Check dough temperature; it should be between 75°F and 80°F. If lower, process 5 seconds more. If higher, refrigerate for 5-10 minutes until cooled.
11
Scrape dough onto a lightly floured surface and press into a 12-inch square, 2 inches thick.
12
Sprinkle half of the drained fruit over the dough, roll into a log shape, fold in half, and knead for 2 minutes to incorporate fruit. Rest under a towel for 10 minutes if too firm.
13
Flatten the dough again, sprinkle with the remaining fruit, roll, and knead for another 2 minutes to distribute evenly.
14
Form dough into a ball, place in an ungreased bowl, cover with plastic, and ferment for 1.5 to 2 hours at room temperature (70-72°F) until doubled in volume.
15
Turn dough out onto a floured surface and divide into 2 equal pieces. Flatten each into an oval about 10 inches long, 8 inches wide, and 1 inch thick.
16
Roll half of the marzipan into a log the length of the dough and place it down the center. Fold dough over and press edges to seal. Repeat with the second piece.
17
Transfer loaves to the prepared baking sheet, spacing 4 inches apart. Brush with some melted butter, cover loosely with plastic, and proof until increased by half in size (1 to 1.5 hours).
18
Preheat oven to 400°F (204°C) with a baking stone on the second shelf from the bottom. When ready to bake, place sheet on stone, reduce heat to 375°F (191°C), and bake for 35 minutes.
19
Rotate the baking sheet and bake for another 25-30 minutes until deep golden brown and internal temperature reaches 205-210°F (99°C).
20
Remove from oven and immediately brush with remaining melted butter. Cool completely on a wire rack before dusting heavily with confectioners' sugar.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 523.3kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.6g3%
Cholesterol 1.2mg1%
Sodium 30.2mg2%
Total Carbohydrate 106.0g36%
Dietary Fiber 3.9g16%
Sugars 27.6g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/holiday-stollen/