Christmas Stollen is a typical seasonal German recipe from Dresden.
An interesting alternative to Italian classic panettone, rich of ingredients, with a delicious marzipan filling.
The deck oven “push” is essential for this preparation: thanks to S series Pastrybake, the baking chamber dedicated to pastry and leavened products, the result will be amazing.
Let’s see all the steps to prepare the Christmas Stollen.
Stollen with marzipan method
INGREDIENTS – both ingredients and settings are referred to a full load on S series model S120
Pre-dough
900g flour W330
270g fresh yeast
900g whole milk
Mix with milk at room temperature. Leave to rise until the dough starts “collapsing”.
Second dough
2.101 g flour W330
330g water
42g fresh yeast
600g sourdough 45%
420g white sugar
120g mixed flowers honey
300g yolk
300g eggs
840g butter
42g salt
20g lemon zest
6g nutmeg
6g cardamom
4g cinnamon
Filling
1050g raisins
1650g mixed fruit cubes (candied or dried) *
210g Rhum (to soak the dried mixed fruit)
420g almonds widely chopped
1260g marzipan
*Both raisins and candied fruits must be soaked in rhum at least 24hrs before
Pastrybake S series settings: 180°C, 50% top 40% deck
Right after putting the Stollen inside the oven turn the temperature at 170°C, 30% top and 30% deck, Delta-Power 12% top and 5% deck for around 45 min.
METHOD
- Start mixing water, eggs, yolks and sugar for 2 minutes.
- Add the pre-dough and all the ingredients of the second dough except for the butter, the salt and the flavourings.
Knead for 8 minutes at first speed, then turn to second speed until gluten network is formed. - Add half of the butter, keep kneading until you get a smooth mixture.
- Add salt, spices and the rest of the butter.
- Knead until the ingredients are well blended and the gluten network is formed, then continue for another minute.
- Let it rise for 30 minutes. After that flatten the dough, spread the fruit previously soaked with rhum and the almonds, fold.
- Wait for 30 minutes, divide in 700g pieces, shape the loaf and let it rest. In the meantime, shape the marzipan into bars, one for each loaf.
- After 20 minutes, flatten the loaves and insert the marzipan bars. Re-fold to incorporate and seal.
- Leave to rise for 60 minutes at 26°C.
BAKING
Pre-heat S series at 180°C, 50% top and 40% deck. When the oven is at temperature put the Stollen in and immediately turn at 170°C, 30% top and 30% deck, setting the Delta Power with 12% top and 5% deck. Bake for 45 minutes ca.
Take out the oven and brush over – when still hot – a mixture made of 600g melted butter and 180g rhum.
Wait 10 minutes, then dust generously with icing sugar and serve.
You can also let the Stollen cool completely and then pack it. If stored in a dry and cool place the Stollen can last for 2 months.
