December’s Sourdough Surprises is stollen. I did stollen last year, but it wasn’t a sourdough one. Checking my list of planned bakes I found that I’d written down trying to make a wreath version of stollen, similar to the brioche crowns I’ve done before.
BBC Good Food’s stollen wreath has some good ideas. Rather than just using up whatever dried fruit & nuts come to hand they go for xmas themed red cranberries and green pistachios. These are also used to decorate along with white water icing: not the traditional dusting of icing/powdered sugar, but I think the red/green decoration on the outside really works.
What I’m not convinced by with the BBC Good Food recipe is the baking time; just 25 minutes at 170C fan. Last year’s stollen got 35 minutes at 180C fan, and it was a bit undercooked around the marzipan. Martha Stewart goes for 45 minutes at 170C fan. I think I’m going to use my La Cloche to cook it through before forming a crust as I do with my regular sourdough loaves.
Finally The BBC Good Food recipe is also bigger than last year’s stollen. It makes sense that I’ll need more dough for a wreath than a simple folded version, but I need to fit it inside La Cloche, and a 1kg crown gets pretty big… so I’m going got a ~750g dough.
So… taking all that into account, here’s my recipe and method plan.
- 375g flour
- 260g strong (14.8% protein) white flour
- 75g wholemeal bread flour
- 40g rye flour
- 150g warm milk
- 1 duck egg
- 60g unsalted butter, melted and cooled
- 30g golden caster sugar
- Zest of 1 lemon
- 1 tsp cinnamon
- 1/2 ground ginger
- 1/2 tsp grated nutmeg
- 1/4 tsp ground mace
- 1/4 tsp ground cardamon
- 225g refreshed starter (100% hydration)
- 1 tsp salt
- 100g cranberries
- 100g candied peel
- 60ml rum
- 100g pistachios
Marzipan / almond paste (at least double what’s needed, but it’s xmas and marzipan will be needed :)
- 375g ground almonds
- 185g golden caster sugar
- 185g icing (confectioners’) sugar
- 1 large egg
- Juice & zest one lemon
- 1 Tbsp amaretto
- 1 duck egg
WaterAmaretto icing Extra cranberries & pistachios
- Refresh starter overnight
- Autolyze flour, spices & liquids
- Make almond paste
- Add salt & starter, knead
- Standard bulk hydration, with stretch and folds
- Soak fruit in rum
- REALISE I DON’T HAVE ANY DRIED CRANBERRIES!
- Run to various local shops to find dried cranberries
- Laminate fruit & nuts into dough
- Make wreath
- Roll out rectangle
- Cut in half, almond paste on each half
- Roll up each half, make sure no almond paste is exposed
- Twist rolls together and make into crown, La Cloche-sized
- Oven to max 230C fan with La Cloche in
- Bake in La Cloche
- Turn oven down once it’s in
- 30 minutes at 200C fan with the lid on
- 15 minutes at 180C fan with the lid off
- Cover in icing (powdered) sugar
- Then… wait a few days as stollen needs to age
- Was planning a week, but that was unrealistic…
- I was planning water icing and extra cranberries & pistachios, but water turned to alcohol… and the extra fruit wasn’t really needed, and I’m not sure the icing would have stuck them on anyway
- Finally… cut and eat!
Mmm… rich, fruity, spicy, marzipan in every bite, and a hint of booze – perfect Christmas fodder!
Check out the other sourdough stollen!