11/10/23, 8:34 PM Stollen

Stollen

   
YIELDS PREP TIME COOK TIME TOTAL TIME
16 Servings 1 hr 30 mins 45 mins 2 hrs 15 mins

Fruits Marinade
130 g Almonds

80 g Walnuts

60 g Hazelnuts

60 g Pistachios

60 g Pinenuts

80 g Candied orange peels

120 g Dry raisins

100 g Dried prune / pruneaux

60 g Brown sugar

250 g Kirschwasser

Almond Paste
500 g Finest almond meal

500 g Sugar

200 g Water

40 g Corn syrup, or glucose

70 g Trimoline, or honey

1 g Almond extract (To taste)

https://brunoalbouze.com/recipe/xmas-stollen/?print=1&servings=0 1/3
11/10/23, 8:34 PM Stollen

Stollen Dough
900 g Drained fruits marinade, chilled

250 g Bread flour

250 g All-purpose flour

70 g Sugar

40 g Egg yolks (2), chilled

150 g Eggs (3), chilled

30 g Trimoline, or honey

125 g Milk, chilled

10 g Salt

1 g Ground black pepper

1.50 g Allspice

15 g Instant yeast, or 30g fresh

230 g Butter, chilled & cubed

About

1 Stollen is a traditional German bread eaten during the Christmas season, when it is called
Weihnachtsstollen. It was first mentioned in an official document in 1474. Dark rum or kirsch can be
used for Stollen bread recipes. I would pick Kirsch though which means German for "cherry water"
(eau-de-vie in French). Kirsch is a clear, colorless brandy traditionally made from double distillation
of morello cherries. It originated in Swabia in the Black Forest region of southern Germany. For
those who don’t feel comfortable using alcohol in cooking, and since the internal temperature of the
just baked item would reach 195ºF/90ºC, most of the alcohol would be gone. Another alternative is
to heat up and flambe the alcohol prior marinating fruits. It yields two 1.8lb./800g + one 0.9lb./400g
Stollen bread. Before you start, make sure your mixer can handle it. Make dry fruit marinade 4
weeks prior mixing. Bake Stollen bread one day before serving.

Fruit Marinade

2 Make at least 2 weeks prior mixing dough. Toast all nuts lightly. Chop walnuts and prune roughly.
Dice candied orange peels. In a large bowl, combine all dried fruits with sugar and add
Kirschwasser. Transfer mixture in a plastic container, seal and refrigerate for 4 weeks to marinate.
Shake the container every week. Drain before using. Use rendered juice for cocktails.

Almond Paste

3 Use 1.4 lb/625g almond paste 50% from scratch (Look up for the video). Or, purchase
Lubeca/Lübecker, or Mandelin. Make 2x8oz/250g almond paste logs + 1x4oz/125g for the half size
Stollen bread. Make your almond meal thinner; use your food processor. Cook sugar with water and
glucose to 244ºF/118ºC. In the stand mixer fitted with the paddle attachment, pour hot syrup over
the almond and mix on low – as soon as the syrup is added, throw in the trimoline or honey add
almond extract to taste – scrape the sides of the bowl making sure all ingredients are well combined
and continue mixing on medium-low speed for 5 minutes. Transfer the still warm almond paste onto

https://brunoalbouze.com/recipe/xmas-stollen/?print=1&servings=0 2/3
11/10/23, 8:34 PM Stollen

a clean work surface, work out a bit and form a cylinder. Wrap up tight, prick a few holes and leave
at room temp to rest. Store almond paste wrapped in plastic wrap and a freezer bag. Keep in a cool
area or chill.

Mixing Dough

4 Pour liquid first: milk, eggs, and yolks in the stand mixer bowl fitted with the hook attachment. Add
spices, salt and trimoline or honey. Mix to combine. Add flours, sugar and yeast. Mix on low speed
for 5 minutes to combine. Increase the speed to medium and continue to mix for 15 minutes or until
dough comes off the sides of the bowl; scraping out sides of the bowl every so often. Add butter
gradually and mix for 10 minutes more or until smooth and elastic. Add the marinated and drained
dried fruits and mix en low until well combined. Cover and let ferment for about 90 minutes or until it
has double in size.

Shaping

5 Transfer dough onto a clean work surface without the use of extra flour. Deflate dough and shape
into a fat log. Rest for 5 to 10 minutes. Divide into 2x1.8lb./800g and 1x0.9lb./400g portions. Shape
into rounds first and oval; let rest Stollen onto a floured cutting board or countertop. Cover and let
rest to relax for 20 minutes. Flatten bread gently onto floured work surface – make a mark with the
rolling pin, place the almond paste log and fold over and seal, leaving a leap. Let proof for about 90
minutes.

Baking

6 Bake at 350ºF/180ºC for 40 to 45 minutes. Transfer to a cooling rack and let rest for 2 hours. Brush
with melted butter (50g) and coat with some powdered sugar. Wrap up if desired, and keep at room
temperature for a few days, or chill for up to 2 weeks or freeze for up to 4 weeks. Enjoy!

https://brunoalbouze.com/recipe/xmas-stollen/?print=1&servings=0 3/3