Ingredients
Christmas stollen
- 400g - flour
- 32g - yeast
- 8g - salt
- 236ml - water
- 28g - milk powder
- 1g - cinnamon*
- 10g - caster sugar
- 75g - butter
* for a warm Christmas flavour and brown colour
Filling
- 280g - almond paste
- 400g - raisins
- 40g - walnuts
- 10g - bigarreaux
Finishing
- Icing sugar
- Butter
Method
1. Preheat the oven to 200°C.2. Chop the bigarreaux into coarse pieces.
3. Knead all ingredients, except the bigarreaux, raisins, nuts, and almond paste, into a smooth, elastic dough (not too stiff).
**Tips:**
- The kneading time is slightly shorter than for a regular fruit bread.
- If the dough feels too dry, gradually add small amounts of extra water.
- Maintain a dough temperature of approximately 26°C.
4. Knead in the raisins, nuts, and bigarreaux until well incorporated.
5. Ensure the ingredients are evenly distributed throughout the dough.
6. Let the dough rise for 20 minutes. Shape it briefly, then let it rise for another 20 minutes.
7. Knead the almond paste until pliable and roll it out evenly.
8. Roll out the dough and place the almond paste in the centre.
9. Fold the dough over the almond paste. You may slightly moisten the dough with water for better adhesion.
10. Let it proof for 30 minutes.
11. Brush the dough with egg yolk mixed with 5% milk.
12. Bake for approximately 30 to 40 minutes at 200°C.
13. Immediately after baking, brush the stollen with melted butter.
14. Once cooled, optionally dust with icing sugar.
Some tips:
- The kneading time is slightly shorter than for a regular fruit bread.
- If you notice that the dough is too dry, add water gradually.
- Always monitor the dough temperature, which should be around 26°C.
4. Then, incorporate the raisins, walnuts, and bigarreaux.
5. Ensure that the bigarreaux, raisins, and walnuts are evenly mixed into the dough.
6. Let the dough rise for 20 minutes. Then, briefly shape it and allow it to rise for another 20 minutes.
7. Knead the almond paste gently until smooth and roll it out evenly.
8. Roll out the dough and place the almond paste in the centre.
9. Fold the dough over the almond paste. If necessary, lightly moisten the dough with water to improve adhesion.
10. Let it proof for 30 minutes.
11. Brush the dough with egg yolk diluted with 5% milk.
12. Bake for approximately 30 to 40 minutes at 200°C.
13. Immediately after baking, brush the stollen with melted butter.
14. Once cooled, optionally dust with icing sugar.