Rating
Published Dec 19th
Prep 1h 30m Cook 25m Additional 14h 10m Ready In 16h 5m
Servings 3 large stollen Calories 264.4
Family favorite. My rendition of the Christmas stollen that you find at the local bakeries, especially on “The Hill” in St. Louis. This recipe makes 3 large stollen (about 48 servings). Can cut as you want and even make smaller stollen.
Recipe Ingredients
- ¾ cup chopped candied citron
- ¾ cup currants
- ½ cup orange juice
- ½ cup water, or as needed
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 21 ounces marzipan
- ¼ cup unsalted butter, melted
- 1 cup finely chopped pecans
- 1 ½ cups milk
- ⅓ cup white sugar
- ½ cup unsalted butter, cubed
- 5 ½ teaspoons yeast
- 2 large eggs, beaten
- 5 ¾ cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons water
- 2 teaspoons meringue powder
- ¼ teaspoon salt
- 2 cups confectioners' sugar, divided
- 1 cup coarsely chopped pecans
- 1 cup red candied fruit, diced
- 1 cup green candied fruit, diced
Cooking Directions
- 1 Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
- 2 Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
- 3 Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
- 4 Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
- 5 Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
- 6 Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
- 7 Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
- 8 Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
- 9 Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
- 10 Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
- 11 Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
- 12 Preheat the oven to 350 degrees F (175 degrees C).
- 13 Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
- 14 Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
- 15 Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.
Nutrition Facts
- Calories 264.4
- Carbohydrate 43.5 g
- Cholesterol 16 mg
- Fat 9.3 g
- Fiber 1.9 g
- Protein 3.8 g
- Saturated Fat 2.3 g
- Sodium 129.3 mg
- Sugar 21.1 g