THIS is a recipe worth trying. Stollen is a bread-like fruitcake. Though it originated from Germany, there are a
few versions of it around the region. There are three sections for the Stollen recipe: the soaker, sponge and dough.
For the soaker, you´ll need:
61g candied orange peel
92g candied lemon peel
82g slivered almond
For the sponge, you´ll need:
A pinch of instant yeast
For the dough, you´ll need:
18.6g dry yeast
8g malt powder (omit if you can´t find this)
5g grated lemon zest
5g grated orange zest
1/3 tbsp ground spices (cinnamon, cardamom, clove, all-spice, nutmeg)
For the finishing, you´ll need:
1. Mix the soaker ingredients in a medium bowl. Cover and refrigerate for 12 hours.
2. Mix the sponge ingredients in another bowl. Cover and ferment at room temperature for 12 hours.
3. In a mixer, combine the dough ingredients and the sponge mix. Mix at slow speed until the
ingredients are well-combined.
4. Continue mixing at medium speed until the dough no longer sticks to the sides of your mixer.
5. Add the soaker mix and let it mix at slow speed to distribute the fruits all over the dough.
6. Transfer the dough to a lightly buttered container. Cover and ferment at room temperature for 30 minutes.
7. Turn the dough onto the counter. Divide into 400-450g pieces. Preshape the dough into balls and let them rest for 30 minutes.
8. Shape the loaf. Place it on parchment-lined baking sheets and slip them into a large plastic bag with a bowl of warm water. Proof for about 90 minutes and replenish with water when it cools.
9. Preheat oven at 375C on convection setting, or 400C on regular bake setting. Bake for 10 minutes, then open the oven door briefly to let remaining steam escape. Then bake for another 20 minutes. If your oven is at normal bake setting, keep rotating the position of the loaf for even browning.
10. While the loaf is still warm, brush it with butter and dredge in granulated sugar. Then sift
powdered sugar over the loaf. Cut the loaf when it is completely cool and serve.
Tips to shape the dough: Form a blunt-ended batard and dust it lightly with flour. With a thin rolling pin, press down firmly, separating about 1/3 of the dough from the other 2/3. Roll out the flap of the dough connecting the sections so it´s about two inches wide. Flatten the larger
section slightly with your hand, then fold the smaller section over to rest on the larger one.