John Myers
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Baking: Fruit Stollen
The perfect baking: fruit stollen recipe with a picture and simple step-by-step instructions.
the dough
- 500 g Flour, type 550
- 1 cube Yeast fresh
- 100 g Sugar
- 5 g Salt
- 125 ml Milk
- 50 g Butter
- 50 g Clarified butter
- 1 piece Egg yolk
the flavor carriers
- 100 g Marzipan
- 75 g Dried cranberries
- 50 g Dried apple rings
- 50 g Dried plums
- 50 g Figs dried
- 50 g Dried apricots
- 100 g Almond sticks
- 1 tablespoon Vanilla sugar
- 100 ml Arrack
the crust
- 50 g Butter
- Powdered sugar
the evening before baking
- Cut all the dried fruits into small pieces, mix with vanilla sugar and arrack, cover and let steep overnight.
the yeast dough
- Sift the flour into a bowl and make a well in the middle. Crumble the yeast into it, sprinkle a teaspoon of sugar over it and dissolve the yeast in the lukewarm milk. Cover and let rise in a sheltered place for about 30 minutes.
- Melt the butter and clarified butter. Grate the marzipan. It’s better if you put it in the freezer for a few hours beforehand.
- Now knead the starter dough (steam) with the marzipan, sugar, salt, the egg yolk and the melted fat.
- Work in the pickled fruits with the dough hook. Finally, it is best to work with your hands.
- Put some flour on the work surface and take the stollen dough one last time.
- Form a tunnel – there are no limits to your imagination – and place it on a sheet of metal lined with foil or paper. Let rise at 50 degrees in a pipe for about 30 minutes.
- Increase the temperature to 180 degrees and bake the stollen for about 45 – 50 minutes until golden brown.
the crust
- In the meantime, let 50 g butter melt and rub the stollen with it immediately after baking, then sprinkle with powdered sugar (thick) and repeat this process until the butter is used up.
- As soon as the stollen is cold, it is first wrapped in cling film and then in aluminum foil. God willing, it can now mature for two weeks before the family rushes on it.
- Note: 1 person = 1 tunnel
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