RECIPE: GERMAN STOLLEN
Recipe by Chef Nitish Kumar Singh, Executive Sous Chef, Renaissance Bengaluru Race Course Hotel
INGREDIENTS
Starter
- Flour: 600 gms
- Milk: 400 gms
- Yeast: 70 gms
Dough
- Starter: 1kg
- Flour: 600 gms
- Caster sugar: 80 gms
- Salt: 20 gms
- Butter: 600 gms
- Lemon zest: 10 gms
All spices
- Cinnamon & clove: 20 gms
- Ginger: 20 gms
- Nutmeg: 20 gms
- Black cardamom: 20 gms
- Soaked fruits: 1100 gms
- Raisins-500 gms
- Almond flakes: 300 gms
- Marzipan: 80 gms
- Melted clarified butter: 1500 gms
(Dough weight-500gms)
COOKING METHOD
- Make the starter and keep it to rest for 40- 45mins
- Then make the dough combining all the spices and dry fruits
- Let the dough rest for 20–25 mins
- Divide the marzipan into three pieces and shape each into a flattened log
- Place one piece of almond paste or marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
- Press the top edge firmly to seal it to the dough below
- Place the loaves on a lightly greased tray. Cover them, and let them rise for 45-60 mins
- Bake at 190 degree Celsius for about 30–35 mins until golden brown
- Remove the stolen and dip it into melted clarified butter and dust on icing sugar till well covered
- Your German Stollen is ready to be devoured
