Stollen Bread Recipe
A demi-brioche dough with dried fruit and nuts, baked with an almond paste center. This loaf has all the flavors of the holidays and is sure to be a big hit with whoever you make it for.
Servings 4 Loaves
Equipment
- Stand Mixer
- frying pan
Ingredients
Demi-Brioche Ingredients
- 550 grams Bread Flour (4-⅓ cups + 1 tbsp)
- 85 grams granulated sugar (⅓ cup + 2 tbsp)
- 13 grams Salt (1 tbsp)
- 9 grams Dry Yeast (1 tbsp)
- 210 grams Milk (7-½ ounces)
- 5 Large Eggs (4 for the dough, 1 for the egg wash)
- 150 grams Unsalted Butter, softened (10-¾ tbsp)
Dough Fillings
- 300 grams Fruit Mincemeat (https://trophyhusbandbakeshop.com/fruit-mincemeat-recipe/)
- 450 grams Almond paste (1-¾ cups + 3 tbsp)
- 50 grams hazelnuts
- 50 grams Pistachios
- 50 grams flaked almonds
Rum Glaze
- 100 grams granulated sugar (½ cup)
- 50 ml dark rum (3 tbsp + 1 tsp)
- 50 ml Water (3 tbsp + 1 tsp)
Instructions
Dough Instructions
- Combine the flour, salt, sugar, and yeast in the bowl of your stand mixer and mix to combine.
- Add the milk and eggs and mix on low speed for 8-10 minutes. The dough will start to pull away from the sides of the bowl and have medium gluten development.
- On medium speed, add the butter in, one tablespoon at a time. Wait until each piece of butter has been incorporated into the dough before adding the next. Mix at high speed until the dough is extremely shiny and strong and passes the windowpane test.
- Transfer the dough to an oiled bowl and cover with cling film. Leave to proof to an hour.
- While the dough is proofing, add the nuts to a dry frying pan and toast over low-medium heat. Toast until the nuts are fragrant and then place in a bowl. Add the mincemeat to the nuts and set aside until ready to use.
- Return the dough to the bowl of the stand mixer and on low speed, add the fruit and nut mixture to the dough. Knead using the dough hook attachment until the mixture has been fully incorporated into the dough.
- Transfer the dough back to an oiled bowl and cover with cling film. Leave to proof in a warm area for 60 minutes.
- While the dough is proofing, prepare the almond paste. If the almond paste is already ready, divide into four equal piece and roll out into a log just under 1-¼" in diameter and 10" long. Wrap each log of almond paste in cling film and place in the fridge until ready to use.
- Turn out the dough onto a lightly floured work surface and punch the dough down. Divide the dough into four equal pieces and shape into a rectangle.
- Unwrap the almond paste log. If the log is longer than the rectangle of dough, press the log down so that it is the same length as the rectangle of dough. Place the log in the middle of a rectangle of dough. Fold dough over to seal in almond paste log. Place dough seam side down on a baking tray and proof for another 2 hours.
Loaf Baking Instructions
- Preheat the oven to 425 degrees Fahrenheit and place a roasting pan in the bottom of the oven. This is for steaming the loaves during baking.
- Whisk an egg with a sprinkle of kosher salt and a splash of milk. Give the loaves an egg wash before baking.
- Pour a pot of boiling water into the roasting pan in the bottom of the oven and then immediately place the loaves in the oven.
- Bake for 25-30 minutes or until loaves are golden brown.
- While the loaves are in the oven, prepare the rum glaze. Place the sugar, water, and rum in a sauce pan and heat over low-medium heat. Stir to combine all ingredients and bring to a simmer. Once the mixture has reduced a little bit, 1 to 2 minutes, remove from the heat and set aside.
- Once the loaves are done baking, brush generously with the rum glaze, applying several coats to the loaves. Let loaves cool completely the baking tray.
- Once cool, dust the loaves generously with icing sugar and serve.