Stollen

Stollen

Recipe by : Magimix
★ ★ ★ ★ ☆ 11 rates
Preparation : 25 min
Cooking : 35 min
Total time : 3 h
Rest : 2 h
Equipment

Baking paper

4 people

105 ml of semi-skimmed milk

21 g of fresh baker's yeast

275 g of plain flour

30 g of soft butter

1 zest of orange

1 zest of lemon

25 g of sugar

1 egg yolk

0.5 tsp of salt

120 g of dried raisins

150 g of almond paste

40 g of butter

100 g of icing sugar

Associated products

COOK EXPERT

COOK EXPERT
COOK EXPERT BATCH COOKING (Bundle)

COOK EXPERT BATCH COOKING (Bundle)
All Cooking Food Processor
Tips

Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.

RECIPE STEPS
1
Add the milk and the yeast into the metal bowl and run the programme.
  • 105 ml of semi-skimmed milk
  • 21 g of fresh baker's yeast
Expert 02:30 / 3 / 37°C
2
Add the ingredients in the following order: the flour, soft butter, sugar, egg yolk and the salt then run the programme.
  • 275 g of plain flour
  • 30 g of soft butter
  • 25 g of sugar
  • 0.5 tsp of salt
Bread/Brioche 02:00 / 5 /
3
The programme will stop after one minute. Add the orange peel and the dried raisins then press Auto to finish the programme.
  • 120 g of dried raisins
  • 1 zest of orange
  • 1 zest of lemon
4
Transfer the dough to a deep dish and cover with cling film. Leave it to rest, close to a heat source, for 1 hour.
5
Knock back the dough on a floured sheet of baking paper. Roll the dough out to a thickness of about 2cm and into a rectangle measuring approximately 18cm x 27cm. Form the almond paste into a sausage about 23cm in length and place it into the centre of the dough.
  • 150 g of almond paste
6
Fold the two large edges of the dough towards the centre and then pinch together each end of the dough to enclose the almond paste. Turn the stollen over then leave it to rest for 1 hour near a heat source and away from draughts.
7
Preheat your oven to 180°C. Transfer the stollen dough onto a baking tray lined with baking paper and bake for 35 minutes.
8
Leave the stollen to cool and then coat it with melted butter and sprinkle over the icing sugar.
  • 40 g of butter
  • 100 g of icing sugar

© Ouragan 2019 © Magimix 2019

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