Stollen or Stollen Bread is German fruit and nut loaf. Festive season is coming. Today we will follow Chef Richard Bertinet to learn how to make Stollen.
Before we start the recipe, let’s find out why it is called Stollen. Stollen is a rich fruit bread or cake from central Germany, particularly the city of Dresden. The name comes from a German word, stollo, which means a support or post.
Ingredients
For the dough 1kg Stone White Bread Flour 20g Fresh Yeast 500g Milk (at body temperature) 200g Unsalted Butter 50g Caster Sugar 10g Salt 20g Egg (Shelled weight, around 4 large eggs) 1 Batch Frangipane 400g Natural, uncoloured Marzipan For the filling 180g Sultanas 100g Natural Glace Cherries 200g Mixed Peel 60g Toasted Flaked Almonds 4 Tbsp Rum 1 Tsp Cinnamon For the frangipane 200g Ground Almonds 200g Caster Sugar 200g Unsalted Butter 2 Large Eggs 50g Flour 2 Tbsp Rum For the glaze 100g Unsalted Butter 2 Capfuls of Rum Plenty of icing sugar to dust Steps (1) Making dough: put milk, four eggs, dry ingredients, flour, yeast, salt, sugar, butter into the mixer. Run the mixer at low speed for 4 minutes, then move the speed to number 2 level and run for 17 minutes until the ingredients are well-blended and have a nice dough. (2) Mix the fruit and nuts with dough. Use the mixer to mix them. (3) Transfer the dough to the table (4) Put flour on the top of doubt (5) Making almond cream: put butter, almond, sugar, flour, 1 or 2 eggs, and some rum into a bowl and mix until they are well-blended. (6) Cut the dough into several portions. Flatten each portion into a big rectangle. (7) Apply almond cream on the dough. Put marzipan on top of the dough. Fold the dough gently. (8) Put baking parchment on the top of a baking tray. Put the folded dough onto the baking tray. Cover it and leave for 45 minutes (9) Apply egg wash onto the dough. Use the foil to cover the baking tray. Put in the oven and bake at 180-190 degrees. (10) Make a mixture of melted butter and sugar. Soak the dough into the mixture, then soak into sugar. The Stollen is ready to be wrapped up as a present.
Enjoy your cooking!
We greatly appreciate the interesting video-creation team, so please allow us to upload this video to this channel in order to share knowledge and spread good values to all. The original video's source is credited below. Thank you very much! Cre: @gozney
Need some Christmas music now, that'd be nice. A few carols.
Hello, today I'm at the Gostner kitchen. It's Christmas soon so today I'm going to show you
how to make my special Stollen. A lot of fruits, a lot of rum, a lot of good fun.
Okay, so for the Stollen, the first thing I'm going to show you how to make is the base dough.
It's a kind of brioche dough, rich with butter and sugar and eggs. So to make the dough,
we're going to use a mixer. You can do it by hand but with a mixer it's a bit easier.
I got my milk in here and four eggs. Then the dry ingredients. I got my flour, my yeast. I'm
going to rub the yeast with a bit of flour, my salt and my sugar. Add this on the top and then
we put all the butter in one lump. Put the mixer on. We use a dough hook for this. Slow speed for
four minutes and then we'll go on speed number two after that. It will take about 17 minutes
to mix everything properly and the dough is nice, supple and elastic. Okay, the dough now has been
there for four minutes. You can see it's all together. We're going to go up a notch now to get
three and a half, four on the mixer until it's all coming together. Okay, now the dough has been 14
minutes. If you look inside, it's completely clean on the side of the bowl. The dough is strong. So
in here I've got my fruit for the Stollen. We got some mixed peel, glace cherries, toasted almonds
and some sultanas. A bit of rum with it to macerate them overnight and that's going to go into our
dough. I'm going to mix this for just one minute on slow speed just to incorporate all the ingredients
inside. The smell is incredible already. The smell of Christmas. Okay, all my fruit are together with the
dough now. I'm going to transfer the dough on the table and finish it off by hand. So I just put my
hand in here and just fold the dough by itself just a few times like so. Just give it a good mix.
Turn it this way and start again this way. So before we rest the dough, I'm going to put a
tiny bit of flour on top. That's a Stollen dough. So that's going to rest now for about 45 minutes.
So a tiny bit of flour on the bowl, cover it with a cloth. Okay, now the dough is resting for the
Stollen. I'm going to show you how to make the almond cream or frangipane as we call it in France.
Now the frangipane is one of my favorite cream ever. It's made with the equal part of butter,
almond and sugar. In French we call this ton portant, like for like. Bit of flour and eggs
and a touch of rum. So the first thing we got is some soft butter and then we're going to add the
sugar bit by bit. The key for this is to go one ingredient at a time and not rushing it. So it's
nice and light. The more you beat it, the whiter it becomes, which is a sign of lightness. So now
I'm ready for my almond, grand almond. Again, make sure all the almonds are well incorporated inside.
I'm happy with this. And then the flour, we use plain flour for that. And then eggs, one at a time
or two. And what you want is a consistency that's holding nicely together. And the final touch,
some dark navy rum, about two fingers. So I don't use almond essence or extract. I reuse the rum to
bring the flavor of the cream. A bit more. It's Christmas and that's ready. Frangipane, perfect.
Okay, the dough has been rested for the Stollen. Now it's time to put it all together. That's
where the magic happens. So that's enough to make three big Stollen or six small ones. You just
choose. Flour, I work surface a tiny bit, not too much, just a tiny bit of flour and tip the dough
over. And you cut the dough in half and three more bits. And flatten the dough just with your hand,
try to make them into a big rectangle. I love that time of the year. Christmas means Stollen.
Very often the Stollen can be very dry. This is very gooey and really, really full of flavor.
I got marzipan. You can buy some neutral or some yellow one. The neutral one is perfectly fine.
And just in your hand, just roll them out. And now let's put it together. So I'm going to put about
a good spoon of almond cream on the middle. This will keep everything nice and moist inside.
And then we'll put the marzipan on top. Now the most important part is lock everything together
inside. So we don't want it to seep out while it's baking. So stretch it a tiny bit and fold,
press it gently. And then fold this one over, seal the end bit. Then we get some baking tray
with some baking parchment on top. Okay, our Stollen are all assembled together. Now we'll
let it proof for about 45 minutes. The Stollen are ready. So just look at them.
They're nice, not overproof. You don't want to be too big and collapse. Just a bit firm there,
but that's perfect. So what I'm going to do is show you a makeshift oven inside the oven. So
you stop the heat going through too much and burn. So in here it's just whole eggs and a pinch of
salt to burn the eggs. I'm going to build with some foil, some little wall around it. 180, 190
is great for sweet dough. Right, it's time to go in the oven now and see our Stollen doing. I think
it's ready. These need to cool down now. When they cool down, we're going to plunge them in a bath
of butter and rum and then roll them into icing sugar. And then we can wrap them as a present.
So in here, in my pan, I've melted a lot of butter and a lot of rum together. So you have
a beautiful flavor and this will keep our Stollen fresher for longer. Absolutely soak it into that
mixture. So drip it a bit and then in sugar. Again, don't be shy. It's Christmas. Okay,
now it's time to wrap up the Stollen. So in here I've got some wax paper. You can buy wax paper,
you can use some baking parchment. Just keep everything nice and moist. I'm going to place
my Stollen on the top and then just wrap it gently. And then I put another layer of
wrapping paper. Bigger piece again. Keep it tight. The final touch because it's Christmas.
Right, I've wrapped all my Stollen now. They're ready to be given away as a gift or you can freeze
them like that as well. They freeze fantastically well and use them whenever you're ready. I kept
one here just for us to try and have a look inside. Don't forget you can get all those recipes,
a video on goznet.com website. You can see how it's done. But the best part now is trying. So
I can't wait anymore. Look at this inside. It's not dry, it's all gooey. You've got the marzipan
inside. The best part of the job, eating. Merry Christmas. Cut!
