Christmas Yeast Stollen
Description
It is recommended to bake stollen about a month before Christmas. As they mature, they develop a richer flavor and a distinctive aroma. Be sure to make this pastry and delight your loved ones on the holiday. The pastry is ready. Serve at the table.
Instructions
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Step 1
To prepare the dough, gather the necessary ingredients: starter, flour, butter, eggs, spices, salt, sugar, and milk. Soak the dried fruit and candied peel in cognac well in advance and let them steep. Take the butter and eggs out of the refrigerator ahead of time.
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Step 2
For the sponge, warm the milk in the microwave for 1 minute to 36–37°C, a temperature comfortable for activating the yeast. If using instant dry yeast, reduce the amount to one-third. Sift the flour through a fine sieve.
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Step 3
Pour the milk into a bowl. Add the sugar and crumble in the fresh yeast. Whisk the mixture until fully dissolved.
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Step 4
Add the sifted wheat flour to the liquid part of the starter and whisk with a whisk until the mixture is smooth and uniform. Cover the bowl with the starter with plastic wrap and let stand at room temperature for 20–30 minutes.
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Step 5
The prepared sponge will increase in volume and become covered with bubbles. You can proceed to making the stollen dough.
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Step 6
Since the dough needs to be kneaded for quite a long time, it’s best to use a stand mixer or hand mixer. Put the risen starter into the bowl, pour in warm milk, and add sugar, vanilla sugar, and eggs.
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Step 7
Sift the flour through a fine sieve and add it in portions to the liquid ingredients of the dough, fully mixing in each previous portion of flour before adding more.
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Step 8
Add spices and salt to the dough. Use spices to taste. Add the butter in portions.
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Step 9
Mix the dough until smooth and uniform. The finished dough should be soft and slightly sticky.
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Step 10
Shape the dough into a round. Place it in a container and cover with plastic wrap. Leave at room temperature to rise for 45–60 minutes.
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Step 11
While the dough is rising, prepare the filling. Drain the dried fruit in a sieve to remove excess moisture. Pat them dry on a paper towel. Toast the nuts in a dry skillet. Combine the dried fruit, nuts, and candied peel and add them to the risen dough. Mix well so they are evenly distributed throughout the dough. Shape the dough into a round and let it rise again.
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Step 12
After an hour, you can start shaping the stollen. Divide the dough into 2 portions, each weighing about 700–800 grams. If you prefer smaller loaves, divide the dough into 3 or 4 portions. Flatten each portion into an oval disk. It is easiest to shape the stollen on baking parchment.
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Step 13
Visually divide the dough round into three parts. Set aside one third; on the remaining portion, use the edge of your palm to make a groove and place a marzipan “sausage” in it. You can skip this step if you do not have marzipan.
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Step 14
Using parchment paper, fold up the outer third of the dough with the marzipan filling at the base and lay it over two of the three sections. Leave the third portion of dough free.
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Step 15
Press the top edge to the bottom layer of dough.
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Step 16
Cover the stollen preparations with a kitchen towel and let them proof for 30–40 minutes before baking.
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Step 17
Preheat the oven to 180°C. Bake the stollen for 40–45 minutes. Test doneness with a wooden skewer. Let the stollen rest for 2–3 minutes. Brush the still-hot baked goods with melted butter.
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Step 18
Dust the baked goods with a thick layer of confectioners’ sugar using a sieve. To mature, wrap the cooled baked goods in three layers of parchment paper, plastic wrap, and foil. Leave in a cool place for up to a month.
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Step 19
Enjoy Christmas baking.
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Step 20
Stollen can be given as a gift for the New Year holidays or served at Christmas dinner.
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Step 21
Very tasty, exceptionally aromatic and hearty!