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Le Cordon Bleu News, 11/01/2011
Stollen
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About this recipe

Stollen is a traditional German and Alsatian pastry made up of a bread base with dried and candied fruit and generally stuffed with marzipan, which is eaten at the end of the year, from September to December. Created in Germany around the XIVth century it was, initially, very religiously symbolic : it was consumed during fast, in other words from September to Christmas as it contained neither butter, nor milk and was considered to be abstemious and therefore perfectly suited to this period of contemplation. Once considered as a very basic food product made from flour, oats, yeast, oil and water, it is today, much richer with the addition to the yeast dough of butter, milk, eggs, sugar and a variety of dried and candied fruit which may have been soaked in rum, spices (vanilla, cardamom, nutmeg, cinnamon) and citrus peel.

Le Stollen - a christmas recipe from Le Cordon Bleu Paris

2 Stollens

Preparation time: 1 hour + 3 hours proving time + overnight maceration
Cooking time: 35-45 minutes

In this recipe:

  • Macerated fruits
  • Spices
  • Almonds
  • Stollen Dough

 

Did You Know?

Stollen remains symbolic of the Christmas period and is sold around the period of the Advent. Even if the town of Dresde, Germany, claims to be the only authentic place to produce it, Stollen is made and appreciated throughout Alsace. Stollen is generally eaten cold or warm. It is well paired with a glass of mulled wine, a traditional Alsatian drink, made by heating red wine that has been mixed with sugar and infused with spices such as cinnamon and cloves.

 

Ingredients


Garnish (the day before)
1 tsp ground mixed spice
155 g chopped mixed peel
45 g glacé cherries
60 g sliced almonds
2 tbsp rum
peel of 2 small lemons
155 g golden raisins (sultanas)
Stollen Dough
90 ml milk
30 g fresh (compressed) yeast
375 g flour
55 g sugar (caster)
185 g butter
½ tsp salt
1 egg, beaten
250 g prepared marzipan
1 egg
1 egg yolk, beaten, for brushing
30 g melted butter
Decoration
powdered (icing) sugar

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Method

  1. Garnish: The day before, mix together all ingredients in a bowl, cover and leave overnight to macerate.
  2. Stollen dough: Prepare the yeast mixture: in a small pan warm the milk to blood temperature, remove from the stove top and beat in the yeast with a fork until smooth. Sieve together 125 g (4 oz) of the flour with 1½ teaspoons of the sugar in a medium bowl, make a well in the centre and pour in the yeast mixture. Mix to a smooth paste, cover with clingwrap. Leave the mixture to stand in a warm place approximately 40 mins or until doubled in size (known as proving the dough). Place the remaining flour, sugar, butter and salt into the bowl of an electric mixer and using the dough hook or paddle attachment mix until resembling breadcrumbs. Pour in the egg and mix to combine. Add the proved yeast mixture to the dough and mix until smooth.
  3. Add the garnish and mix through.
  4. Turn the mixture out onto a lightly floured work surface and knead to a smooth elastic dough. Then place the dough into a large, lightly floured, bowl. Cover the bowl with a damp cloth and leave to prove in a warm place until the dough has doubled in size approximately 2-2½ hours
  5. Brush a large baking sheet with melted butter and set aside. Cut the marzipan in half and shape by rolling under your hands on a surface lightly dusted with powdered sugar, into two cylinders, approximately 20 cm long by 2.5 cm thick. Turn the dough out onto a lightly floured surface and knead gently until smooth once more, approximately 2 minutes, then divide in half. Roll each piece of dough into a rectangle approximately 22 cm x 25 cm and place a cylinder of marzipan down the centre of each. Sprinkle with a few drops of water and close the dough around the marzipan, sealing the edges by pressing them together. Place onto the prepared baking sheet, seam side down, cover with a damp cloth and leave to prove until doubled in size, approximately 10 minutes.
  6. Preheat the oven to moderate 180°C. Lightly brush the Stollens with the beaten egg and yolk mixture and place into the oven to bake for approximately 35-45 minutes, or until well-risen and golden.
  7. Remove from the oven and, while the Stollens are still warm, brush with the melted butter and dust liberally with powdered sugar then transfer to a wire rack to cool completely before slicing to serve.
  8. Chef’s tip: If baking for a large Christmas gathering two Stollens are ideal. Stollen can be conserved if wrapped in plastic wrap and then foiled to freeze (use within 3 months).

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