Stollen

Created by

  • Annette Klingelhöfer - 5th Generation Pastry Chef at Konditorei Klingelhöfer – Marburg, Germany
level 2

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.

Recipe components

Sponge

IngredientsPreparation
  • 900g
    whole wheat flour
  • 1450g
    whole wheat flour
  • 170g
    yeast
  • 1000g
    milk

Mix together and knead into a dough.

Leave to rest in a cool environment for 30 minutes.

Fruits

IngredientsPreparation

Add to the sponge. 

Dough

IngredientsPreparation

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.