This other recipe of Stollen comes from Christine Ferber, a Master Pastry Chef in Niedermorschwihr (Alsace, France). She is well known as a maker of the best French jams in her shop, Le Relais des Trois Epis. Her jams can be enjoyed in the most exclusive places on the planet.
The texture of this Stollen is a little bit different from my previous recipe of Stollen that I gave to you. For me, it tastes more like a brioche. But I promise this version is delicious too.
In the original recipe, Christine Ferber did not put Marzipan in it. But in our family, we love this.
Stollen (Christine Ferber)
- 400 g flour
- 60 g sugar
- 200 ml whole milk (warm)
- 180 g butter (room temperature)
- 15 ml Kirsch or Rum
- 15 ml water
- 15 g powdered sugar
- 1 dry yeast package
- 1 egg
- 10 g salt
- 100 g raisins
- 100 g blanched almond and crushed
- 100 g candied oranges in dice
- 100 g candied lemon in dice.
For the Marzipan (optional in the recipe):
- 100 g flour almond
- 100 g of powdered sugar
- 20 g water and 10 g Rum
- Few drops of almond extract
To make the Marzipan (optional in the recipe):
- In a bowl pour the icing sugar and almond powder, mix well.
- Add water, Rum, and almond extract. Knead by hand to form a ball (like a pastry).
- Make a roll with the dough and put it in the refrigerator in plastic wrap until ready for use.
To make the Stollen:
- In a bowl, macerate the raisins in the Kirsch or Rum and the water.
- Sift 100 g of flour in a bowl, add fresh yeast or dry yeast, 1 tablespoon of the 60 g sugar, and milk, mix to obtain a starter sourdough.
- Cover with a plastic wrap and leave for 15 minutes at room temperature (20° approximately).
- Sift now 300 g of flour in your stand mixer, put the salt on one side and sugar on the other side. Add the starter sourdough and egg in the center.
- Slowly mix until well-combined. The dough will become lighter in color.
- Add the soft butter and mix well so that the butter is properly incorporated.
- The dough will be flexible and shiny.
- Add the macerated raisins, the almonds, the candied oranges, and lemons. Mix again for a few minutes.
- Then, roll the dough into a ball, put it in a large bowl, and cover it with a plastic wrap or kitchen towel.
- Let it rest for one hour at room temperature (20°).
If you do not want to put in Marzipan follow these steps:
- When the dough will have almost doubled in volume roll into an elongated ball and put it on the cooking sheet with parchment or sil-pat. Let it rest 30 minutes.
If you want to put in Marzipan follow these steps:
- Spread the Stollen in a thick rectangle.
- Take the Marzipan, put a little bit of powdered sugar if it is too sticky, and roll it gently until you have the same length as the Stollen. Place in the middle of the length the Marzipan and fold the top half of the dough over the bottom half, leaving a one-inch strip of the bottom edge exposed. Let it rest for 30 min.
After shaping (with or without Marzipan) and resting follow these steps:
- Preheat the oven to 400°F.
- When you are ready to put the Stollen in the oven, lower the temperature of the oven to 360°F and cook for 40-45 minutes.
- Once cooked, put the Stollen on a grid
- Brush it with melted butter, then sprinkle with icing sugar.