Stollen!

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Stollen bakers, it's time to collect your recipe and ingredients! One method of making stollen is a one month marinade for the candied fruit and nuts, followed by one month maturation of the baked stollen. This means two months before consuming it during the Christmas season.

I have used Bruno Albouze's recipe with great results:

Please post your stollen success here!

 

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Fruit and toasted nuts marinating in rum and brown sugar for 4 weeks. Stay tuned...

 

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Almond paste, or marzipan

Recipe from Bruno Albouze on YouTube

Almond flour

Sugar

Honey

Corn syrup

Water

Almond extract



Cook sugar and water to 244F, then pour in a thin stream into almond flour on a stand mixer with the paddle attachment. Add a few drops of almond extract. Mix for 5 minutes then form into a log and wrap with plastic.

 

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250g flour weight, 300g fruit and nuts weight, highly enriched with butter, eggs, milk and sugar. Marizpan filled, pierced after baking and liberally coated with melted butter, then covered with powdered sugar. Wrapped tightly in foil and plastic and will be stored cold until sliced at Christmas.

 

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First photo is my Stollen using Bruno Albouze’s recipe. Second is a Stollen I bought in the Frankfurt airport in late October this year.

Both are excellent, according to my taste testers. And both very different.