bake - September 2017 - 58

Christmas Stollen`

formulation of the month

58 < SEP 2017 | bakemag.com

Filling

Make the Dough

Flame raisins 40 grams

In a large bowl, using a wooden spoon,

Golden raisins 80 grams

mix the milk, egg, and vanilla extract.

Currants 80 grams

Add the sugar and stir well. Tear the

Dried cherries 70 grams

sponge into 5-centimeter pieces and

Candied orange peel 30 grams

combine with the egg mixture. Turn

Candied lemon peel 30 grams

the dough out onto a clean, un-ﬂoured

Chopped toasted almonds 40 grams

work surface and knead for 3 minutes.

Lemon zest 1½ tablespoons

Now add the soft butter bit by bit while

Lemon juice 8 grams

kneading until all the butter is incorpo-

Orange zest 1½ tablespoons

rated. Let the dough rest on the work

Orange juice 5 grams

surface for 5 minutes. Pat the dough

White rum 40 grams

into a ﬂat disk. Add the fruit ﬁlling and
enclose it in the dough. Knead the dough

Sponge

until the fruit mixture is evenly distribut-

Instant yeast 8 grams

ed throughout the dough, 1 to 2 minutes.

Granulated sugar 20 grams

Place the dough in a lightly oiled bowl,

Whole milk 80 grams

cover and ferment for 1 hour.

All-purpose ﬂour 125 grams
Shape and Bake
Final dough

Turn the dough out onto a lightly ﬂoured

Whole milk 45 grams

work surface and divide into two equal

1 large egg

pieces. Shape each piece into a batard or

Vanilla extract 1 teaspoon

football shape about 23 centimeters long.

Granulated sugar 20 grams

Make this shape as tight as you can roll it.

All-purpose ﬂour 240 grams

Using a lightly ﬂoured dowel rod, press

Sea salt 1 teaspoon

down on each loaf 5 centimeters from

Unsalted butter, room temperature

the edge, from one end to the other, and

150 grams

repeat on the other side. Make the indenloaf. This shape is supposed to be reminis-

Unsalted butter, melted 115 grams

cent of baby Jesus wrapped in a blanket.

White rum 55 grams
Place the stollen on a parchment-lined
Finishing

baking pan. Make the rum butter by com-

Granulated sugar 90 grams

bining the butter and rum, and brush the

Ground cinnamon 2 teaspoon

stollen with some of it. Cover lightly with

Powdered sugar for dusting

plastic wrap and proof for 1 hour. Preheat
the oven to 325°F. Brush the stollen with

Mix the Filling

more of the rum butter once again before

Combine the Flame raisins, golden rai-

baking for 30 to 40 minutes. Remove the

sins, currants, cherries, orange and lemon

stollen from the oven and poke all over

peel, almonds, lemon zest and juice, or-

with a fork or skewer. While still warm,

ange zest and juice, and rum in a medium

brush with the rum butter once again.

bowl. Cover and refrigerate overnight.

Combine the granulated sugar and cinnamon and dust the stollen.

FORMULA COURTESY OF ZINGERMAN'S BAKEHOUSE

tations very deep. Repeat on the second
Rum butter
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bake - September 2017

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