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Oriental Christmas Stollen

Oriental Christmas Stollen

Keyword Oriental Christmas Stollen
Prep Time 1 day
Cook Time 2 hours 15 minutes
Servings 12 pieces
Author Labsalliebe

Ingredients

INGREDIENTS ORIENTAL CHRISTMAS STOLLEN

INGREDIENTS INFUSED DRIED FRUIT

  • 100 g soft dates
  • 100 g soft figs
  • 200 g soft apricots
  • 3 - 4 tbsp orange liqueur

INGREDIENTS INFUSED PISTACHIOS

  • 60 g pistachio kernels
  • 3 tbsp rose water

INGREDIENTS STARTER DOUGH

  • 180 ml milk lukewarm
  • 500 g flour
  • 1 cube of fresh yeast 42 g
  • 1 tsp sugar

INGREDIENTS STOLLEN SPICE

  • 1/2 lemon the zest of it
  • 1 whole vanilla pod
  • 1 whole Ceylon cinnamon stick
  • 2 whole star anise
  • 4 cardamom pods
  • 1 whole mace
  • 4 whole cloves

REMAINING INGREDIENTS

  • 70 g sugar
  • 1 pinch of salt
  • 200 g softened butter
  • 1 tbsp flour

INGREDIENTS TOPPING AND PISTACHIO POWDERED SUGAR

  • 100 g melted butter
  • 10 g pistachios
  • 125 g powdered sugar

Instructions

PREPARATION DRIED FRUITS

  1. Coarsely chop dried fruits and mix with orange liqueur. Leave to infuse in a jar with a lid for at least 1 hour, or much better overnight. Shake from time to time.

PREPARATION PISTACHIOS

  1. Let pistachios soak in rose water for a few hours, preferably overnight.

PREPARATION STARTER DOUGH

  1. Heat the milk to lukewarm.

  2. Place 500 g of flour in a bowl and make a hole in the middle.

  3. Crumble the yeast into the hole and pour in the milk.

  4. Start kneading with flour and one teaspoon of sugar.

  5. Cover the dough and let it rise for about 30 minutes at a warm spot.

PREPARATION STOLLEN SPICE

  1. Grate the peel of half a lemon and let it dry, or use dried lemon peels.

  2. Cut a whole vanilla pod into pieces.

  3. Coarsely chop a whole cinnamon stick.

  4. Roughly chop two star anise.

  5. Open four whole capsule cardamom and remove the seeds.

  6. Grind all the spices finely, in a food processor, including nutmeg flower and cloves.

PREPARATION STOLLEN

  1. Add 70 g sugar, salt, spices, and 200 g softend butter in pieces to the starter dough. Knead everything into a smooth dough. Cover and let it rise in a warm place for about 30 minutes.

  2. Drain the dried fruits and toss them in 1 tablespoon of flour.

  3. Knead them together with the pistachios into the dough.

  4. Shape the dough into a stollen and place it on a greased baking sheet, then cover and let it rise for another 30 minutes.

  5. Meanwhile, preheat the oven to 200°C.

  6. First, bake the dough at 200°C for 10 minutes.

  7. Reduce the oven temperature to 175°C and continue baking for another 30 -35 minutes.

PREPARATION PISTACHIO POWDERED SUGAR

  1. Melt the butter.

  2. Divide powdered sugar into two parts.

  3. Finely grind pistachios in a food processor and mix them with one half of the powdered sugar.

  4. Brush the warm stollen with half of the melted butter and sprinkle with only powdered sugar.

  5. Repeat the process. Finally, sprinkle with the pistachio-sugar mixture.

Recipe Notes

Let it rest for at least two weeks.