Occupier_News_Q4_US

As a traditional German fruitcake with a profound history, it’s no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of marzipan, which adds to the decadence of the bread-like cake. Christmas Stollen GERMANY

Directions

Ingredients

Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours. To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7” log. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8” x 6” oval. Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge. Cover the dough and let it rise until puffy, about 60 to 90 minutes.

3 cups Fruitcake Fruit Blend

While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker’s Special (superfine) sugar and/or confectioners’ sugar. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.

1/3 cup orange juice or rum

1 tablespoon instant yeast

3/4 cup warm water

1 large egg

1/2 cup (8 tablespoons) unsalted butter, softened

1/4 cup dry milk

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

Yileds 3 stollen.

1/2 teaspoon ground mace

1/2 teaspoon ground cardamom

1 tablespoon grated lemon zest

1/2 cup chopped toasted almonds

3/4 cup marzipan

Press the top edge firmly to seal it to the dough below.

2 tablespoons melted butter

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy.

Confectioners’ sugar

Favorite holiday recipe of

Silke Thaesler Head of Occupier Management Germany

24 | THE OCCUPIER NEWS Q4

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