Master Chef Kim Young-mo’s Authentic German Stollen
Taste of Christmas! Bake Your Own Classic Stollen with Master Chef Kim Young-mo’s Recipe
As the festive season approaches, it’s time to bake your own traditional German dessert, Stollen. With its rich flavors of butter, dried fruits, and nuts, Stollen is perfect for slicing thinly and enjoying with coffee or tea. This recipe from Master Chef Kim Young-mo will guide you through creating two delicious Stollen loaves. We’ve made the instructions clear and friendly, perfect for beginner home bakers!
Stollen Dough- 190g bread flour
- 65g cake flour
- 5g salt
- 25g sugar
- 100g unsalted butter, softened
- 1 large egg, room temperature
- 50cc lukewarm milk
- 10g instant dry yeast
Filling- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 40g orange peel
- 40g lemon peel
- 60g raisins
- 80g marzipan
- 40g sliced almonds
- 50cc white wine
Coating- 100g unsalted butter, melted
- Granulated sugar (generous amount)
- Powdered sugar (generous amount)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 40g orange peel
- 40g lemon peel
- 60g raisins
- 80g marzipan
- 40g sliced almonds
- 50cc white wine
Coating- 100g unsalted butter, melted
- Granulated sugar (generous amount)
- Powdered sugar (generous amount)
Cooking Instructions
Step 1
First, prepare the filling ingredients for your Stollen. In a bowl, combine raisins, orange peel, and lemon peel. Pour in the 50cc of white wine and mix well. Cover with plastic wrap and let it soak for at least 3 hours, or preferably overnight, allowing the ingredients to fully absorb the wine. This step softens the fruits and deepens their flavor.
Step 2
While the filling is soaking, begin preparing the Stollen dough. Sift the bread flour and cake flour together twice to achieve a light and fine texture. Ensure your butter, egg, and milk are at room temperature to facilitate smooth mixing and a tender dough.
Step 3
Gently warm 50cc of milk until it’s lukewarm. Add 10g of dry yeast to the milk and stir well. Let it sit for about 5 minutes until it becomes slightly frothy, indicating the yeast is active. Warm milk helps activate the yeast, leading to a good rise in the dough.
Step 4
In a large mixing bowl, combine the sifted flours, salt, and sugar. Make a well in the center and pour in the activated yeast mixture and the room-temperature egg. Start by mixing with a spatula or your hands until a shaggy dough forms.
Step 5
Once the dough starts to come together, add the 100g of softened butter. Knead the dough by stretching and folding for about 10 minutes until it becomes smooth and elastic. Thoroughly kneading develops gluten, which gives the Stollen its characteristic chewy texture.
Step 6
Drain the wine from the soaked filling ingredients using a sieve. (If you don’t want to waste the wine, you can save it for other recipes.) Add the drained fruits, peels, and sliced almonds to the dough. Gently fold them in with a spatula, being careful not to tear the dough. Ensure the filling is evenly distributed throughout.
Step 7
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place (around 75-85°F or 25-30°C) for about 1 hour, or until doubled in size. This is the first proofing stage. If the dough rises slowly, you can use your oven’s ‘proof’ setting or a slightly warmed oven.
Step 8
After the first proof, gently punch down the dough to release the gases. Transfer the dough to a lightly floured surface, divide it into two equal portions, and shape each into a ball. Cover with a damp cloth or plastic wrap and let it rest for 30 minutes. This intermediate proofing makes the dough easier to shape.
Step 9
Divide the 80g of marzipan into two 40g portions. Gently shape each portion into a log, about 1 to 1.5 cm thick. This will form the core of your Stollen. Be careful not to make them too thin, as they might break during baking.
Step 10
Gently deflate the rested dough portions again. Roll each piece into an oval shape, about 1.5 cm thick, using a rolling pin. Lightly press down the center of the oval with the rolling pin to create a slight indentation where the marzipan will sit. This helps the marzipan stay in place.
Step 11
Place one marzipan log into the indentation on each dough oval. The marzipan should cover about two-thirds of the dough’s width.
Step 12
Fold the dough in half over the marzipan, not perfectly aligning the edges, but creating a slightly off-center fold. This gives the Stollen its characteristic, rustic shape, resembling a swaddled baby.
Step 13
Place the shaped Stollen loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp cloth and let them undergo a second proof for about 50 minutes in a warm place, until they are slightly puffed.
Step 14
About 15 minutes before the second proof is complete, preheat your oven to 180°C (350°F). Once preheated, bake the Stollen for 30 minutes at 180°C. If the surface starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 15
While the Stollen is baking, melt 100g of butter in a small saucepan over low heat. You are aiming to create ‘brown butter’ or ‘hazelnut butter,’ which has a deeper, nuttier flavor. Keep an eye on it to prevent burning.
Step 16
As the butter heats, the water and milk solids will separate, causing it to bubble and sometimes spatter. Continue heating until the butter turns a rich amber color and releases a nutty aroma, similar to toasted hazelnuts. The milk solids will settle at the bottom. This browning process intensifies the butter’s flavor.
Step 17
Carefully strain the browned butter through a fine-mesh sieve or coffee filter to remove the browned milk solids. Be extremely cautious as the butter will be very hot. This flavorful butter is key to the Stollen’s richness and preservation.
Step 18
Remove the beautifully baked Stollen from the oven. It’s crucial to brush it with butter while it’s still hot to ensure it absorbs the butter and stays moist.
Step 19
Generously brush the entire surface of the hot Stollen – top, bottom, and sides – with the prepared brown butter, ensuring it’s fully absorbed. Place the buttered Stollen on a wire rack and let it cool for at least 30 minutes. This allows the butter to soak in, making the Stollen wonderfully rich and moist.
Step 20
Once the Stollen has cooled, place a generous amount of granulated sugar on a large tray or plate. Roll the Stollen in the sugar, coating it evenly. The sugar helps to lock in moisture and provides a slightly sweet crust.
Step 21
Now for the grand finale! Generously dust the Stollen with powdered sugar, covering it completely like a blanket of snow. Don’t be shy – a light dusting can melt into the butter and look like mold. A thick coating is essential for the authentic Stollen appearance and taste. This is where the Stollen’s charm truly shines!
Step 22
Your beautiful Stollen, dusted with powdered sugar like fresh snow, is complete! It looks and smells like the holidays.
Step 23
Stollen is a wonderfully long-lasting treat. It’s a unique bake that bridges the gap between bread and cake. Once completely cooled, wrap the Stollen tightly in plastic wrap to preserve its moisture.
Step 24
For a special touch, wrap the well-sealed Stollen in festive gift paper. It makes a perfect homemade Christmas gift for friends and family.
Step 25
Stollen is meant to be savored slowly, sliced thinly while anticipating Christmas Day. It’s definitely time to start preparing this festive delight. Enjoy your homemade taste of the holidays!
