Equipment
* optional
Ingredients
Fruit Soak
- 150 g dried cranberries
- 60 ml orange juice, warm
Dough Base
- 120 ml whole milk, warmed
- 7 g active dry yeast
- 375 g all-purpose flour
- 50 g granulated sugar
- 4 g salt
- 2 g ground cardamom
- 1 egg, room temperature
- 5 ml vanilla extract
- 115 g unsalted butter, softened
Mix-ins & Filling
- 50 g sliced almonds, lightly toasted
- 150 g almond paste
Coating
- 60 g unsalted butter, melted
- 100 g powdered sugar
Nutrition (per serving)
Method
Combine the dried cranberries and warm orange juice in a small bowl. Let them soak and plump up for 30 minutes, then drain any excess liquid thoroughly.
Warm the milk to 40C or 105F. Stir in the yeast and a small pinch of the granulated sugar. Let sit for 10 minutes until the mixture becomes foamy and aromatic.
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining granulated sugar, salt, and ground cardamom. Add the yeast mixture, egg, vanilla extract, and softened butter. Knead on medium-low speed for 8 minutes until a smooth, slightly tacky dough forms.
Gently fold the drained cranberries and toasted sliced almonds into the dough by hand or on the lowest mixer speed. Continue just until evenly distributed, being careful not to smash the berries.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and let it rest in a warm place until nearly doubled in size, approximately 90 minutes.
Punch down the dough and transfer it to a lightly floured surface. Roll it into an oval roughly 2 centimeters thick. Shape the almond paste into a log slightly shorter than the dough. Place the log just off-center, then fold the larger side of the dough over the almond paste, pressing the edges lightly to seal.
Transfer the shaped loaf to a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 45 minutes until noticeably puffy.
Preheat the oven to 175C or 350F. Bake the stollen for 35 to 40 minutes. If the exterior is browning too quickly, tent loosely with aluminum foil halfway through. It is done when the loaf sounds hollow when tapped and the internal temperature registers 90C or 195F.
Remove the stollen from the oven. While the loaf is still piping hot, use a pastry brush to coat it generously with the melted butter. Immediately sift half of the powdered sugar over the wet butter to create a thick crust.
Allow the loaf to cool completely on a wire rack for at least 1 hour. Once cool, dust with the remaining powdered sugar to finish.
Chef's Notes
- Soaking the dried fruit is crucial; if added dry, the cranberries will steal moisture from your dough, resulting in a crumbly, dry bread.
- For the most traditional flavor, age your stollen. Wrap the cooled, sugared loaf tightly in foil and keep it in a cool, dark place for 1 to 2 weeks before slicing to let the flavors mature and meld.
- Do not skip the heavy butter and sugar coating while the bread is hot. This technique creates a protective seal around the loaf, which preserves its moisture and extends its shelf life significantly.
- Ensure your almond paste is pliable before shaping. If it is too stiff, microwave it for 5 to 10 seconds to make it easier to form into a log.
Storage
Refrigerator: 2 weeks — Wrap tightly in plastic wrap, then aluminum foil to prevent drying out.
Freezer: 3 months — Wrap in double layers of plastic wrap and heavy-duty foil.
