St. Louis Christmas Stollen
Family favorite. My rendition of the Christmas stollen that you find at the local bakeries, especially on "The Hill" in St. Louis. This recipe makes 3 large stollen (about 48 servings). Can cut as you want and even make smaller stollen.
- Serves: 3 persons
- ¾cup chopped candied citron
- ¾cup currants
- ½cup orange juice
- ½cup water, or as needed
- 1cup white sugar
- 1tablespoon ground cinnamon
- 21ounces marzipan
- ¼cup unsalted butter, melted
- 1cup finely chopped pecans
- 1½ cups milk
- ⅔cup white sugar
- ½cup unsalted butter, cubed
- 5½ teaspoons yeast
- 2large eggs, beaten
- 5¾ cups all-purpose flour
- 2teaspoons salt
- 3tablespoons water
- 2teaspoons meringue powder
- ¼teaspoon salt
- 2cups confectioners' sugar, divided
- 1cup coarsely chopped pecans
- 1cup red candied fruit, diced
- 1cup green candied fruit, diced
Step 1Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
Step 2Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
Step 3Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
Step 4Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
Step 5Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
Step 6Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
Step 7Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
Step 8Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
Step 9Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
Step 10Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
Step 11Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
Step 12Preheat the oven to 350 degrees F (175 degrees C).
Step 13Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
Step 14Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
Step 15Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.