Stollen

Solstice is still month away and winter came early and hard.  Chunks of ice is the best way to describe outside (the hovering around the freezing mark is the worst).  I've been missing the Germany where I spent a couple of winters and the amazing holiday markets and foods.  I would stab someone for a hot Currywurst right now, TBH.  

I don't need a lot of sugar in my life, though I may still make cookie plates to share with folks I'm fond of. I stumbled upon this Stollen recipe and it coincided with a planned week off from work so in I go.  Blanching almonds, candying citrus peels - I'm all in.  Next time I'll make the marzipan from scratch also.  I bought the good rum after a chat with the fellow at the liquor store (which I couldn't even find despite standing right next to it and having passed it dozens of times - teetotaler life - I like the taste of alcohol but find no need to inebriate).  So, it's rising now and I plan to make three loaves of it - one to try now and the others to age and gift. If it's as good as I expect, I'll make more and gift them all around. 

Ingredients 

For the Dough:

• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour
• 1 large egg
• 2 large egg yolks
• 3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it's very soft
• 2 teaspoons vanilla extract
• zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace (recommended but can substitute nutmeg)
• 1/2 teaspoon ground cinnamon
• 8 ounces marzipan (homemade or storebought)  

For the Fruits & Nuts:

• 9 ounces raisins
• 6 ounces candied citrus peel (preferably homemade), finely diced
• 3 ounces blanched almonds, finely chopped
• 1/3 cup quality dark rum
  

For the Glaze & Dusting:

• 1 stick unsalted butter , melted
• powdered sugar for generous dusting

 

Instructions 

• Place the raisins, candied citrus peel, and almonds in a medium bowl and pour the rum over it.  Stir to combine.  Set aside and let the fruit mixture soak in the rum while the dough rises.
• Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
• Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.  Add the yeast/milk mixture.  Use a spoon to stir the mixture until it comes together.  Knead the dough for 7-8 minutes.  Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.  
• Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).  Knead the fruit/nut mixture into the dough until combined.  If the dough is too wet to handle, add a little bit of flour.
• Turn the dough out onto a floured work surface and cut it in two equal halves (or three thirds).  Press or roll each piece into an oval to about 1 inch thickness.  Roll each piece of marzipan into a log the length of the oval.  Press the marzipan gently into the middle of the dough.  Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics in original post linked above).  In other words, don't fold the right side all the way over to the left edge of the stollen.  Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.  Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics).  Place the stollen on a lined baking sheet.  Cover the stollen loosely and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.  At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).  
• Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden.  You can use an instant read thermometer to aim for an internal temperature of 190 degrees F.  Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.  Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.  Let the stollen cool completely.  You may want to give it another dusting of powdered sugar once cooled.
• The stollen can be sliced and eaten now or wrapped tightly (wrap in wax paper or plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.  **Marzipan recipe (from here)  200 g. almonds (blanched and dried a bit)
  150 g. powdered sugar 1/4 tsp orange blossom water1 tsp almond extractup to 3 tsp water  In food processor, grind up almonds until fine.  Add almond extract and orange blossom water and powdered sugar and mix until combined.   Add water one teaspoon at a time until mixture comes together as a crumbly dough.   
   Put out onto counter and use hands to press into a log (or 3 logs if making Stollen).  Add water scantily as needed.  Store in dark/cool place.