Traditional Christmas Stollen

by Andre
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Andre takes us to the next level for a very merry Christmas with this traditional Stollen recipe with a delicious and surprising twist. Make sure to settle in and relax and share with loved ones, but they may not leave, voluntary or not, after a slice or two!

Helpful tip, don’t medicate too much beforehand as this has a few more prep steps than the usual!

Make sure to read the notes below to ensure proper dosage and proportion advice.

To prepare, mix the fruits and nuts in a bowl and pour the rum over them. So the mixture is now left to stand so that the rum can be absorbed.

Ingredients

For the dough:

  • 200 ml lukewarm whole milk
  • 3 teaspoons (15 grams) of active dry yeast
  • 100 grams of brown raw cane sugar
  • 510 grams of spelt flour
  • 50 grams of hemp seed flour
  • 1 large egg
  • 2 large egg yolks
  • Canna butter (200 grams) – at room temperature so it is very soft
  • 2 teaspoons (10 ml) of pure vanilla extract of high quality
  • 1 teaspoon salt
  • 3/4 teaspoon (2 grams) ground cardamom
  • 3/4 teaspoon (2 grams) ground flower of mace (recommended, but can substitute for nutmeg)
  • 1/2 teaspoon (2 grams) ground cinnamon
  • 240 grams of marzipan/almond paste
  • grating of one organic lemon
  • a little oil
  • flour to work with or rework if necessary

For the fruits and nuts:

  • 270 grams raisins
  • 90 grams of candied lemon peel, finely diced (candied lemon peel)
  • 90 grams candied orange peel, finely diced (candied orange peel)
  • 90 grams blanched almond sticks
  • 90 grams of hulled hemp seeds – roasted
  • 30 ml dark rum of high quality

For the glaze and dusting:

  • 120 grams unsalted butter, melted
  • Powdered sugar for a generous dusting.

Method:

For the dough

  1. Stir the yeast and 2 tablespoons of sugar into the lukewarm milk and leave in a warm place for 10-15 minutes until very foamy.
  2. Place the flour, hemp seed flour, remaining sugar, egg, egg yolk, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in a bowl and mix thoroughly. Add the yeast and milk mixture and stir the mixture with your fingers until it comes together. Knead the dough for 7-8 minutes (a food processor with a dough hook can also be used here). Remove the dough ball, spray the bowl lightly with a little oil, return the dough ball, cover loosely with plastic wrap and place in a warm place or in a slightly warmed oven (just barely warm) until almost doubled in size, at least 1 hour, to rise.Stoned Stollen Slice
  3. After the resting time, press down the dough and add the soaked fruit-nut mixture to the dough (it should have absorbed all the rum by now, otherwise pour off excess rum before adding the mixture to the dough).
  4. Now knead the fruit-nut mixture into the dough until combined. If the dough is too wet to handle, add a little flour until the dough pulls away from the sides of the bowl. Place the dough on a floured work surface and divide into 2 pieces for 2 large Stollen, – into 3 equal pieces for 3 medium Stollen.
  5. Each piece is now shaped or rolled into an oval about 2.5 cm thick.
  6. Now the marzipan is formed into 6 equal-sized balls (4 for 2 ) , which are rolled into long rolls the length of the oval. For each dough, the marzipan rolls are now pressed long into the dough with 1/3 distance between each of the left and right long outer sides. Now the left side of the dough is folded in by 2/3, the marzipan is now embedded in the bend. Proceed in the same way on the other side, the right edge now lies approximately between the center and the left marzipan roll.
  7. At the upper and lower edge you now help a little with your fingers to cover the marzipan ends with dough, this can be closed by pinching together.
  8. Press with the lower edge of the hand to the right of the center, lengthwise, a hollow to give the Stollen its characteristic shape, – the middle hump.
  9. Now the Stollen is placed on a baking tray covered with baking paper and loosely covered with some cling film and left to rest in a warm place or in a slightly heated oven for 40-60 minutes until it puffs up.
  10. At this point, any protruding raisins should be removed, otherwise they will burn and become bitter during baking.
  11. The Stollen is now baked in a preheated oven at 175°c for about 30-40 minutes until golden. The core temperature should be 87°c. At the same time, the butter is melted in parallel and brushed on the still hot pastry loaf directly, about 4-5 minutes after baking. If you poke holes in it evenly with a thin toothpick or roasting needle, the melted butter can enter inside. Finally, dust everything generously with confectioners’ sugar all around and again after cooling, if necessary.
  12. The Stollen can now be sliced and eaten or tightly wrapped (ideally vacuum packed, otherwise in plastic wrap and then foil) and left to “ripen” in a cool place for 2 weeks. The liquid from the dried fruit will continue to penetrate the dough and provide more flavor and moisture. The Stollen can also be frozen for longer storage.

Advice and notes

The cannabinoid dosage in this recipe is not that easy to calculate,- especially since the Stollen is also usually so delicious that it is hard to assume a single slice as a single consumption.

Nevertheless, we baked 3 medium-sized Stollen from the recipe. Per stollen, we calculated an average amount of 12 slices of 0.25g cannabis flower each.

Accordingly, the 200g of canna-butter used should correspond to an active content of 9 grams of flower material.

If you have a weaker canna-butter available, but would like to have a little more cannabinoids in your stollen, you can of course also use finely ground, decarboxylated flowers in the spice mixture. Here, the terpenes limonene or linalool with their fruity note are preferred, but myrcene can also support the spicy aroma of the pastry. Their stress-relieving and relaxing properties are just right for the Christmas season and relaxing holidays.

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