Stollen Recipe from King Arthur Baking Company

Fruitcake had a moment. Now, this stolen from the King Arthur Baking Company is ready for the spotlight.

Martin Philip, one of the authors of “The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker” (Simon Element, $30), published Oct. 22, said the recipe provided in that book is the one he bakes every year during the holidays.

“It’s a traditional German party bread with soaked dried fruit, and inside it has an amazing piece of marzipan and marzipan,” Philip said. “After baking, you take the bread, dip it in butter and cover it with a little icing sugar. It’s one of my favorite things in the world to eat sweets.

Philip recently sat down to share some baking tips and discuss his journey from Opera San Jose to King Arthur Bread Company.

Among the recipes in this book are some classic holiday treats, including caramelized apple and honey challah, the chocolateiest babka, and King Arthur’s version of a traditional German stollen.

Philippe gives his advice to everyone who prepares these three breads at home: “It’s important: the dough must be well mixed. This is going to be really helpful. Mix it for a long time in the blender.

In the cookbook, the authors write: “The dough for our version of this classic German holiday bread is flavored with citrus, sprinkled with dried fruit and nuts, then formed around a log of almond paste, which creates a target in each slice. . After baking, the bread is brushed with melted butter, coated with granulated sugar and sprinkled with a sprinkling of icing sugar.

Stolen

Makes two loaves

INGREDIENTS

Dough:

375 grams (3 cups plus 2 tablespoons) unbleached all-purpose flour, plus extra for dusting

50 grams (1⁄4 cup) sugar

9 grams (1 tablespoon) instant yeast

7.5 grams (1¼ teaspoons) fine salt

71 grams (5 tablespoons) unsalted butter, at room temperature

1 large egg (50 grams)

172 grams (3⁄4 cup) warm milk, preferably whole milk

7.5 grams (1½ teaspoons) pure vanilla extract

186 grams (1¼ cup) raisins (black, golden, or a combination)

32 grams (3 tablespoons) candied orange peel, homemade or store-bought, cut into 1⁄4-inch dice

32 grams (3 tablespoons) candied lemon zest, homemade or store-bought, cut into 1⁄4-inch dice

128 grams (1⁄2 cup plus 1 tablespoon) dark rum or apple juice

43 grams (1⁄4 cup plus 2 tablespoons) flaked almonds, toasted

10 grams (2 tablespoons) grated lemon zest (from 2 large lemons)

10 grams (2 teaspoons) pure vanilla extract

1⁄2 teaspoon ground cardamom

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground nutmeg

Garnish and garnish

130 grams (1⁄2 cup) almond paste

297 grams (1½ cups) granulated sugar

85 grams (6 tablespoons) unsalted butter, melted

Confectioner’s or non-melting sugar, for sprinkling

INSTRUCTIONS: Day 1

Soak the fruit: The day before cooking, combine the raisins and candied zest in a medium bowl. Pour in the rum or apple juice, then cover and let sit at room temperature overnight, 12 to 16 hours.

INSTRUCTIONS: Day 2

Prepare the dough: In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, butter, egg, milk and vanilla. Using the dough hook, mix on medium-low speed until a shaggy dough forms, about 2 minutes. Scrape the bottom and sides of the bowl, then increase the speed to medium-high and continue mixing until a slightly sticky, soft, elastic dough forms, about 5 minutes. The dough will not be smooth, although it should mostly clear the sides of the bowl (additional scraping may be necessary).

Once the dough comes together, add the lemon zest, vanilla, cardamom, cinnamon and nutmeg and mix to incorporate.

Drain the dried fruit in a colander set over a bowl, gently pressing on the fruit to squeeze out as much liquid as possible (reserve the soaking liquid if you like – it’s a nice addition to a cocktail). Add the fruit to the dough as well as the toasted almonds. Mix on medium-low speed until well incorporated, about 2 minutes. Cover and let rise until the mixture is puffy, but not necessarily doubled in volume, about 1 hour.

Prepare the filling: Roll the almond paste into two equal 8-inch-long logs, each weighing approximately 65 grams. Cover well to prevent them from drying out.

Divide and preform the dough: Line a rimmed baking sheet with parchment paper. Lightly flour a work surface, then use a plastic bowl scraper to scrape the dough out of the bowl onto the work surface. Divide the dough in half, with each piece weighing approximately 550 grams. Gently deflate each piece, then preform it into 5-inch tubes and place seam side down on the work surface. Cover and let sit for 15 minutes.

Shape the stollen: place a piece of dough, seam side up, with the long side facing you. Press a rolling pin horizontally into the center of the dough to create an indentation. Roll out the middle third of the dough to a thickness of 1⁄4 inch, leaving the top and bottom edges of the dough thicker; the long side of the dough closest to you should be slightly thicker than the long side furthest from you. Fold about 1⁄2 inch of dough from each short side toward the center to even out the edges. Line the marzipan log horizontally against the thicker edge of dough closest to you, then fold the top edge of the dough down and over the marzipan log so that it almost meets the edge of dough closest to you, shifting it slightly.

With the flat edge of your hand or the handle of a wooden spoon held horizontally, make a slight indentation in the dough just next to the edge of the marzipan log to give the stollen its characteristic slightly bumpy shape. Repeat filling and shaping the second piece of dough. Space the stollen evenly on the prepared baking sheet and let rise until when pressed with a floured finger, a small indentation remains, 45 minutes to 1 hour.

Toward the end of the rising time, arrange a rack in the center of the oven and preheat the oven to 350 degrees. If you have an extra baking sheet, place the stollen pan on it; This double-layered protection will help prevent the bottom of the stollen from browning too much during cooking.