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

Used Callebaut products

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
  • 1200g
    dried cherries
  • 250zest
    fine orange zest
  • 780g
    raisins
  • 150g
    brandy
  • 260g
    roasted almond pieces
  • 480g
    Medium roasted hazelnut pieces
  • 250g
    white wine
  • 250g
    crystallized ginger

Add to the sponge. 

Dough

IngredientsPreparation
  • 1400g
    whole wheat flour
  • 1400g
    butter
  • 350g
    caster sugar
  • 65g
    egg yolks
  • 600g
    Dark chunks
  • 80g
    fresh ginger
  • 100g
    lemon zest

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.