Packed With Fruit! Stollen

Name: Packed With Fruit! Stollen
Yield: 6 servings
Cuisine: American
Ingredients: 400 grams French bread flour; 80 grams Sugar; 8 grams Dry yeast (fermented); 2 Egg (Medium); 130 grams Milk; 3 grams Salt; 1 tsp Cinnamon; 1/3 tsp of each Cardamom, cloves; 140 grams Unsalted butter; 380 grams Mixed dried fruit chunks; 60 grams Diced almonds (roasted); 180 grams Raw marzipan (Marzipanrohmasse); 120 grams Melted butter (unsalted); 150 grams Granulated sugar; 1 Powdered sugar

cookpad.japan @cookpad_jp

I wanted to make a stollen that didn't have a lot of difficult steps. I also wanted to add as much fruit as possible, so I modified the recipe.

The dough is really stiff before adding the butter, so be careful not to break your mixer if you're using one.
I was able to enjoy this for about a month by storing it in the vegetable compartment in my refrigerator. When I used walnuts instead of almonds, the rancidity was more noticeable. Recipe by flan*

I wanted to make a stollen that didn't have a lot of difficult steps. I also wanted to add as much fruit as possible, so I modified the recipe.

cookpad.japan @cookpad_jp

I wanted to make a stollen that didn't have a lot of difficult steps. I also wanted to add as much fruit as possible, so I modified the recipe.

Saved

Ingredients

6 servings

For the stollen dough:
400 gramsFrench bread flour
80 gramsSugar
8 gramsDry yeast (fermented)
2Egg (Medium)
130 gramsMilk
3 gramsSalt
1 tspCinnamon
1/3 tspof each Cardamom, cloves
140 gramsUnsalted butter
380 gramsMixed dried fruit chunks
60 gramsDiced almonds (roasted)
180 gramsRaw marzipan (Marzipanrohmasse)
For the finishing touch:
120 gramsMelted butter (unsalted)
150 gramsGranulated sugar
1Powdered sugar

Saved

Steps

1

Make the stollen dough. Knead all of the ingredients together aside from the butter, fruit, and nuts. (This is a stiff dough).
2

Add softened butter to the dough in 3~4 batches and knead it in. It is done once it stretches well and you can vaguely see your fingers when you stretch out the dough.
3

Add the dried fruits and nuts after mixing in all of the butter, and knead until they are evenly distributed in the dough. Roll into a ball.
4

Tip: I use a commercial stollen dried fruit mix mostly. If using homemade sugared citrus peels or rum raisin, make sure to pat them dry before using.
5

Wrap in plastic wrap, and let the dough rise to about twice the size. (It takes about 2 hours at room temperature).
6

Roll out the dough on a surface covered in flour, divide into 6 equal portions, and roll out to 18 x 10 cm with a rolling pin. Divide the marzipan into 6 portions, roll into logs and place it 1/3 on the dough.
7

Spread the marzipan into the fold of the dough, and press the sides together firmly so it won't open up.
8

Proof the dough at 30 °C for 20~25 minutes to lightly ferment, and then bake in an oven preheated to 200 °C for 35~40 minutes. Melt butter for the finishing touch while it is baking.
9

Coat the entire surface with lots of the melted butter to let it sink into the dough.
10

Coat the entire surface with granulated sugar, sprinkle lots of powdered sugar on the bottom and top, and it is done. Wrap in plastic wrap to store.
11

To make raw marzipan (Marzipanrohmasse) from scratch, mix 90g almonds, 90g sugar, and 20g egg together well, gather into one lump. Refrigerate overnight before using.