Stollen

I had never made this bread before the Christmas of 2020, and it’s now a tradition I don’t think I’ll ever break! It’s super tender inside, and has all the flavors of the holidays, and despite being layered with tons of confectioners sugar, it’s somehow not too sweet. I also didn’t have candied ginger and left out the optional candied citrus peel and it was still great!

I adapted this recipe very slightly by using vanilla confectioners sugar that I made a week before, if you don’t have time to do that, I have written another option in.

Recipe resource: The NY Times, Melissa Clark

Adapted by: Tierney Larson

Servings: Makes 2 loaves

Ingredients:

2/3 cups (99g) of black raisins

2/3 cup (94g) of currants

1/2 cup (71g) dried cherries

1/3 cup (80ml) of dark rum

1 cup (114g) slivered almonds, lightly toasted in a dry pan and cooled

7 grams, or 1 package of active dry yeast

1/2 cup (118ml) of whole milk, at room temp

4 cups (480g) of all-purpose flour, divided, if you’re not weighing, scoop and level with a spoon so as not to pack the flour

3/4 cup plus 3 tbl granulated sugar, divided

2 3/4 tsp ground ginger

1 tsp kosher salt

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp freshly grated nutmeg

1 tsp freshly grated lemon zest

1 1/2 vanilla beans, divided, 1 left whole, the 1/2 a bean scraped and reserved

2 cups, (452g) unsalted butter, melted and divided

1 large egg yolk

1/2 cup chopped candied ginger

1/2 cup mixed candied citrus peel (optional)

2 1/2 cups of confectioners sugar, If you want to make vanilla confectioners sugar for this recipe, I suggest just using a whole box of sugar so you can have vanilla sugar to use in other recipes!

Ok so…

I started by making vanilla sugar by putting 2 1/2 cups (or a box if you want to have extra) of confectioners sugar in a mason jar and sticking a vanilla bean in the middle. I did this a week before I made the recipe, if you don’t have time to do this step, I’ll give you another option towards the end of the recipe.

Pour the raisins, currants and black cherries into a small bowl and pour the rum over top. On a small sheet pan or in a bowl, add the slivered almonds and pour 1/4 cup of water over the top, mix and let both sit overnight, or at least 6 hours at room temp.

The next day, in the bowl of a stand mixer fitted with a paddle, add the yeast and mix with the milk until dissolved. (I just whisk it in). Then add one cup of flour and mix on low until a soft dough forms, about 2 minutes. Place in an oiled bowl covered for 40 minutes. This is your starter.

Wash and dry the bowl of the stand mixer and fit it again with the paddle attachment. To the stand mixer bowl add the remaining 3 cups of flour, 3 tbl of sugar, 1/2 tsp ginger, cinnamon, cardamom, nutmeg, lemon zest and the scrapings from 1/2 a vanilla bean. Mix on low until incorporated. Then while the machine is still on low, stream in 1 cup of the melted butter. Mix until the liquid is absorbed for about 1 min, then add the egg yolk and mix for 1 min more.

Divide the starter into 3 pieces and add them into the bowl mixing on low one at a time. Mix for 2-3 minutes between each addition, waiting until they’re fully absorbed before adding in the next piece.
When they’re all fully incorporated, mix on medium speed for 5-6 minutes, until it starts to come together more as a glossy dough. (If this part looks like it’ll never come together, trust me it’ll come together!).

Add in the almonds, candied ginger and candied citrus if using and mix on low until combined. About 2 minutes. Then add in the raisins, currants and dried cherries and the rum and mix on low until combined about 2-3 minutes more.

Next, turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth. Place the dough in a lightly greased bowl and cover with plastic wrap. The dough won’t rise that much, it’s ok. Let it rest for 1 hour and then knead it again a few times minute in the bowl. Cover and let rest for another hour.

Divide the dough into 2 equal pieces and shape them each into an oval shape about 8 inches long. Stack 2 rimmed baking sheets on top of each other and line the top one with parchment or a sil pat. Cover with a plastic bag or plastic wrap and let them rest for 1 hour more.

Towards the end of the resting time, preheat your oven to 350F. Bake the loaves for about 1 hour, or until they’re dark brown and they have an internal temp of 190F or more.

If you went the vanilla sugar route, ignore this part. *If you would like a different option for the sugar, mix the remaining 3/4 cup of granulated sugar and 2 1/4 tsp of ground ginger in a small bowl and set aside.

When the loaves are out of the oven, place the sheet pan on top of a cooling rack. While the loaves are still hot, brush them all over the top and sides with the remaining 1 cup of melted butter. (I know it’s a lot but it absorbs in and makes the loaves tender inside, honestly I probably only added 3/4 cup and it was great). Then dust both the loaves on the tops and sides with either 3/4 cup of the vanilla confectioners sugar you made earlier, or if you don’t have that, dust with the granulated sugar recipe *listed above.

When the loaves are completely cooled, tent them in parchment and let them sit overnight. The next day, sift over 1 1/2 cups of confectioners sugar coating the tops, sides and bottoms. Wrap them both in plastic wrap and let them sit at room temp for at least 2 days before serving. Sift 1/2 cup more of confectioners sugar over the top before serving.