Stollen Recipe – Bruno Albouze

Toast hazelnuts, pistachios, walnuts, almonds, pine nuts, and chopped sun-dried prunes lightly.

Add candied orange peels, brown sugar, and Kirschwasser to the toasted mixture and let marinate for four weeks.

Drain the dried fruit marinade after four weeks.

Prepare the mixer and add the eggs, egg yolks, and milk, mixing on low speed.

Add allspice, ground black pepper, all-purpose flour, bread flour, salt, sugar, and yeast, mixing on medium speed until the dough forms a ball.

Scrape down the sides of the mixer as needed, mixing for about 15 minutes.

Add butter to the dough and mix for another 10 to 15 minutes until smooth and elastic.

Check the internal temperature of the dough; it should be between 79 to 84°F (27 to 29°C).

Add the cold dried fruit mixture to the dough, which will cool the dough to about 25°C.

Let the dough ferment for about 90 minutes, adjusting room temperature if necessary.

Optionally, make your own almond paste and shape it into eight-ounce cylinders.

Deflate the dough and shape it into a fat log, resting for 5 minutes.

Divide the dough into 1.8-pound (800 grams) portions and shape each into round and oval forms without extra flour.

Place the shaped stollen onto a floured work surface or large cutting board and cover with plastic wrap.

Let the stollen rest for 20 minutes before shaping.

Flatten the dough gently, mark the center, and place the almond paste log in the center.

Fold over the dough to seal, leaving a live edge.

Let the shaped stollen proof for about 90 minutes.

Preheat the oven to 350°F (180°C) and bake the stollen for about 40 minutes.

Equipment Needed

Spice Level:

Dietary