This stollen is one of many treats lovingly inflicted upon kith and kin for Christmas, alongside boatloads of cookies and chocolate. If my number crunching is correct, at a going rate of 3500 calories per pound, my beat-up oven is responsible for a metric ton of holiday season weight gain. I’m just glad that no one’s complaining and not much of the poundage ended up on me.
It was difficult to decide on a stollen recipe not because I lacked choices, but because I had way too many. There was no time to deal with a dud, so when Nils gave Dan Lepard’s extra moist stollen a thumbs up, I knew which recipe to try.
Don’t let the long list of ingredients discourage you — most of the recipe items are spices and fruits. Everything will come together quickly because there’s not much kneading and the smooth dough is easy to handle by hand.
Shaping the stollen is probably the most fun part about making it. There’s something satisfying about enclosing a roll of marzipan in fruit-studded dough.
Dan Lepard’s Extra Moist Stollen Recipe
makes one stollen
Ingredients Volume Ounces Grams bread flour 2 3/4 cups 12.3 350 granulated sugar 1/3 cup + 2 tsp 2.6 75 salt 3/4 tsp cardamom, ground 1/2 tsp mace, ground 1/2 tsp clove, ground 1/2 tsp cinnamon, ground 1 tsp raisins 1/2 cup 2.6 75 dried currants 1/2 cup 2.6 75 candied citron 1/2 cup 2.6 75 instant yeast 4 tsp whole milk 2/3 cup 5.3 150 whole rye or whole wheat flour 3 tbsp .9 25 unsalted butter, melt and cool 1/2 cup + 1 tbsp 4.4 125 large egg 1 large egg yolks 2 dark rum 2 tbsp finely grated lemon zest 1 lemon marzipan, rolled into an 8-inch stick 8.8 250 melted butter and confectioner's sugar, for finishing
Mix Stir the flour, sugar, salt, ground spices, fruits, and yeast together. In a small skillet, bring the whole milk and whole rye or wheat flour just to a boil. It will resemble a thick porridge. In a clean bowl, add the boiled milk and the melted butter and stir, followed by the eggs, rum, and lemon zest. Add the liquid to the flour mixture and mix until the dough is evenly hydrated. Rest 10 minutes Knead Knead lightly by hand just until smooth, about 1 to 2 minutes. Bulk Ferment 90 minutes Shape Deflate the dough by kneading lightly. Shape into an offset fendu and roll with the marzipan as shown:
Gently pat the dough into an 8- by 10- inch rectangle. Using a rolling pin, make an indentation just off the center of the dough and lay the marzipan on top.
Roll and press down on the edges to seal the marzipan in the dough.
Final Proof about 45 minutes at room temperature, or until almost doubled in size Preheat Oven 360ºF / 180ºC Bake 35 minutes at 360ºF / 180ºC
Finishing Brush with melted butter and generously sift confectioner's sugar over the top.
Links related to Dan Lepard’s Recipe for Extra Moist Stollen: