Almond Filled Stollen

4.34 from 15 reviews

Almond Filled Stollen is a traditional German/Austrian bread rich with butter, almond paste, candied fruit and a hint of rum. Makes 2 large loaves.

Prep Time30

Bake Time45

Rising Time2

Total Time3 15

Servings:24 servings

Ingredients

Dough

6 oz raisins (1 cup)
4 oz candied orange peel (½ cup)
2 oz dark rum (¼cup)
4 oz whole milk (½ cup, scalded then cooled to 110 °F.)
2 ¼ teaspoons dry yeast
12 ½ oz bread flour (2 ½ cups, see note)
2 oz granulated sugar (¼ cup)
1 teaspoon table salt
6 oz unsalted butter (room temperature)
1 large egg (room temperature)
1 teaspoon vanilla extract
¼ teaspoon almond extract

Filling

6 oz almond paste
2 oz unsalted butter (room temperature)

Topping

4 oz unsalted butter (melted)
8 oz superfine sugar (1 cup (see note))
4 oz confectioner's sugar (1 cup)

Instructions

In a small saucepan, combine 6 oz raisins and 4 oz candied orange peel with 2 oz dark rum. Cook over medium heat, stirring constantly, for 2-3 minutes until most of the rum is absorbed. Transfer the fruit to a small bowl and set aside to cool.
Combine4 oz whole milk, 2 ¼ teaspoons dry yeast and 1 cup (5 oz) of the flour in the bowl of a stand mixer or in a mixing bowl. Mix the ingredients to form a thick batter. Cover the bowl and set aside for 30 minutes.
With the mixer running on low, add 2 oz granulated sugar and 1 teaspoon table salt. Add 6 oz unsalted butter a tablespoon at a time. Mix to incorporate completely. Add 1 large egg, 1 teaspoon vanilla extract¼ teaspoon almond extract and 1/2 cup of flour.
Switch to the dough hook and add the remaining flour. The dough should gather on the hook and clear the sides of the bowl. Add a little more flour if the dough is still very sticky. If working by hand, add as much of the flour as you can mix by hand then turn the dough out onto a floured surface to finish kneading in the flour.
Knead the dough for 5 minutes until it is smooth and silky. Add the raisin mixture to the dough. Knead in a more flour if the dough becomes sticky after the raisins are added.
Place the dough into an oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise for 1½ hours.
While the dough rises, cream together 6 oz almond paste and 2 oz unsalted butter until it forms a smooth paste. Set aside at room temperature. Line a half sheet pan with parchment paper.
Turn the dough out onto a lightly floured surface and divide in half without kneading. Gently press one piece of dough into an 9" x 7" oval. Spread half the almond paste over the oval, leaving a 1" border around the edges. Fold the dough over the filling from the long side, leaving a 1" border along the front edge. You should end up with a 9" x 4" oval with a 1" border on the front edge. (see photos & video)
Repeat with the remaining dough and filling. Set the loaves on the parchment lined pan. Cover and set aside to rise for 1 hour. Preheat the oven to 325 °F.
Bake the loaves until golden brown and the center registers 190°F, about 45 minutes.
Remove the loaves from the oven and cool 10 minutes. Generously brush the loaves on all sides 4 oz unsalted butter (melted), then roll the loaves in 8 oz superfine sugar. Set aside to cool completely.
Wrap the loaves tightly in a double layer of plastic wrap and store at room temperature to develop the flavor. The stollen can be eaten right away but I find it's best after 2-3 days and up to a week. When ready to serve, unwrap the loaf, wipe away the superfine sugar coating then generously sprinkle on all sides with confectioners sugar. For longer term storage place the wrapped loaves in the freezer.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

You can buy superfine sugar or you can process granulated sugar in a food processor to make your own superfine sugar.

Nutrition