Stollen

Annettes Klingelhöfer's Stollen is a great idea for your Xmas banquet. Ingredients such as cherry brandy and white wine add unusual flavour accents that will surpise your guests.
Level:
Easy

Sponge

Ingredients: Sponge

  • 2.0 lb
    whole wheat flour
  • 3.2 lb
    whole wheat flour
  • 6.0 oz
    yeast
  • 2.2 lb
    milk

Preparation: Sponge

Mix together and knead into a dough.

Leave to rest in a cool environment for 30 minutes.

Fruits

Ingredients: Fruits

  • 2.6 lb
    dried cherries
  • 250 zest
    fine orange zest
  • 1.7 lb
    raisins
  • 5.3 oz
    brandy
  • 9.2 oz
    roasted almond pieces
  • 1.1 lb
    NUN-PI-HA213
  • 8.8 oz
    white wine
  • 8.8 oz
    crystallized ginger

Preparation: Fruits

Add to the sponge. 

Dough

Ingredients: Dough

  • 3.1 lb
    whole wheat flour
  • 3.1 lb
    butter
  • 12.3 oz
    caster sugar
  • 2.3 oz
    egg yolks
  • 1.3 lb
    CHD-CU-20X014
  • 2.8 oz
    fresh ginger
  • 3.5 oz
    lemon zest

Preparation: Dough

Add to the sponge and knead into a dough.

Leave to rest in a cool environment for 15 minutes,

shape into a loaf and bake at 94°C for 45 minutes.

Finishing and assembly:

Cover the stollen with a fine layer of powdered sugar, decorate it to the taste and serve it as dessert at your Xmas banquet.