Stollen

July 31, 2012

Prep 1 hr 40 min Total 5 hr 35 min

Stollen © kvalifood.com

A traditional German Christmas bread made with a light, enriched dough containing dried fruit, nuts, and citrus zest. The bread is folded to symbolize the blanket of baby Jesus, with colored fruits representing the gifts of the Magi. Finished with a generous dusting of powdered sugar.

Ingredients

Makes 1 large or 2 small stollen

Sponge

110 g whole milk
65 g all-purpose flour
4 tsp (0.44 oz) instant yeast

Fruit

170 g golden raisins, plus additional for sprinkling
170 g candied fruit mix, plus additional for sprinkling
110 g brandy, rum, or schnapps
1 tbsp (0.5 oz) orange or lemon extract

Dough

280 g unbleached all-purpose flour
1 tbsp (0.5 oz) sugar
¾ tsp (0.19 oz) salt
1 tsp (0.11 oz) grated orange zest (optional)
1 tsp (0.11 oz) grated lemon zest (optional)
1 tsp (0.25 oz) ground cinnamon
45 g large egg
5 tbsp (2.5 oz) unsalted butter, room temperature
About 55 g water
55 g slivered blanched almonds (or marzipan, see Notes)
Vegetable oil or melted butter, for topping
Powdered sugar, for topping

Directions

Make the sponge by warming the milk to about 100°F (38°C). Whisk in the flour and yeast. Cover with plastic wrap and ferment for 1 hour, or until very foamy and ready to collapse when tapped.

Meanwhile, combine 1 cup each of the raisins and fruit mix with the brandy and orange extract. Set aside.

To make the dough, stir together the flour, sugar, salt, orange and lemon zests, and cinnamon in a 4-quart mixing bowl. Stir in the sponge, egg, butter, and enough water to form a soft, but not sticky, ball. This should take about 2 minutes. When the dough comes together, cover the bowl and let the dough rest for 10 minutes.

Add the fruit and mix it with your hands to incorporate.

Sprinkle flour on the counter, transfer the dough to the counter, and knead to distribute the fruit evenly, adding additional flour if needed. The dough should feel soft and satiny, tacky but not sticky. Knead for approximately 6 minutes. Lightly oil a large bowl and transfer the dough, coating it with oil. Cover with plastic wrap.

Ferment at room temperature for 45 minutes. The dough will rise somewhat but will not double in size.

Sprinkle flour lightly on the counter and transfer the dough to the counter. If making 2 loaves, divide the dough in half.

Shaping Method 1: Roll out the dough into a 9 by 6-inch rectangle (7 by 5-inch for 2 smaller loaves) and sprinkle the slivered almonds and additional fruit over the top. Roll the dough up into a bâtard, sealing the crease by pinching with the edge of your hand.

Shaping Method 2 (Blanket fold): Form the dough with your hands into a thick rectangle, 8 by 4 inches (5 by 3 inches for 2 smaller loaves), and dust with flour. Sprinkle the top with slivered almonds and extra fruit. Using a small rolling pin, press down on the center of the rectangle, then roll only the center, leaving 1 inch at both top and bottom edges as thick as the original. The new rectangle should be 12 inches wide by 6 inches long (8 by 5 inches for 2 loaves), with the interior about ½ inch thick.

Using a pastry scraper to loosen the dough from the counter, lift the top edge and bring it down and over the bottom edge, going just past the bottom edge. The thin inside part should remain behind the bottom edge. Turn the dough seam side up and tuck additional slivered almonds and fruit under the dough flap. Fold the top edge back over the bottom edge and rest it on the thin center section. The dough should have a folded, layered look with fruit and almonds peeking out both sides.

Line a sheet pan with baking parchment. Transfer the stollen to the pan and curl it into a slight crescent. Mist with spray oil and cover loosely with plastic wrap. Proof for approximately 1 hour at room temperature, or until the dough is 1½ times its original size.

Preheat the oven to 350°F (175°C) with the rack on the middle shelf.

Bake the stollen for 20 minutes. Rotate the pan 180 degrees and continue baking for 20 to 50 minutes, depending on the size of the loaves. The bread will bake to a dark mahogany color, should register 190°F (88°C) in the center, and should sound hollow when thumped on the bottom.

Transfer the bread to a cooling rack and brush the top with vegetable oil while still hot. Immediately tap a generous layer of powdered sugar over the top through a sieve or sifter. Wait 1 minute, then tap another layer over the first. The bread should be generously coated. Let cool for at least 1 hour before serving. When completely cool, store in a plastic bag. Alternatively, leave out uncovered overnight to dry out slightly, German style.

Notes

Time-efficient version: This can be made in about 4 hours from start to finish due to the strong sponge that leavens the rather heavy dough at a brisk pace.
Advance fruit soaking: For best flavor, soak the raisins and candied fruit in brandy or schnapps and extract 2 days ahead of time. Toss the fruit a few times a day until the liquid is absorbed. If you prefer not to use alcohol, double the extract amount and add ½ cup water.
No-alcohol option: Simply add the fruit without alcohol to the final dough and add the extract directly to the dough.
Marzipan center: A German variation uses a thick band of marzipan rolled into the center instead of slivered almonds. If using marzipan, replace the slivered almonds in the formula.
Dried fruit substitution: You can substitute regular dried fruit, such as dried cranberries or apricots, for the candied fruit.
Serving preferences: Some prefer to let the stollen dry out for a few days or even weeks before eating, then cut thin slices and dip them in wine or coffee, like biscotti. Others prefer it fresh from the oven.