Sourdough Stollen
Sourdough Stollen is a traditional German/Austrian bread rich with butter, almond paste and candied fruit. The recipe gets an upgrade in flavor from active sourdough starter. Makes 2 large loaves.
servings
Ingredients
Dough
- 6 oz raisins (1 cup)
- 4 oz candied orange peel (½ cup)
- 2 oz dark rum (¼ cup)
- 4 oz whole milk (½ cup)
- 8 oz active sourdough starter
- 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 bowl, combine 6 oz raisins and 4 oz candied orange peel with 2 oz dark rum. Cover and set the fruit aside for at least 3 hours or overnight. Heat 4 oz whole milk until scalding. Set the milk aside to cool to about 110F (slightly warmer than body temp).
- Combine the milk with, 8 oz active sourdough starter 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 extract, ¼ teaspoon almond extract and 1/2 cup of flour.
- Switch to the dough hook and with the mixer running on low speed, add the remaining flour. Knead for 5 minutes. The dough should gather on the hook and clear the sides of the bowl. 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.
- Turn the dough out onto a floured surface and knead into a smooth ball. Place the dough in an oiled bowl, turning once to coat. Cover and set at room temperature for 1 hour. After an hour, with the dough still in the bowl use your hand to lift the top edge of the dough over into the middle of the dough. Repeat with the other 3 sides then flip the dough over. Cover the bowl. Each hour repeat the folding procedure until the dough ferments for a total of 3 hours. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Turn the dough out onto a well-floured surface. Using plenty of flour, knead the raisin mixture (along with any liquid that hasn't absorbed) into the dough. The dough will start out quite sticky but should come together. Return the dough to the oiled bowl.
- Cover the bowl and place it in the refrigerator overnight or up to 2 days. (You can go ahead and shape and bake the loaf the same day.)
- The next day, 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.
- Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough in half. Roll 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)
- Repeat with the remaining dough and filling. Set the loaves on the parchment lined pan. Cover and set aside to rise for 1 ½ - 2 hours until the loaves are room temperature, lighter and slightly puffed. They typically do not double in size but should look fuller than they started. The total rising time will vary based on the temperature of the dough and the ambient temperature. 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, scrape 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.
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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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!