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In this video I show you how to make STOLLEN, follow the recipe step by step with chef Damien Baccon!
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00:00 Introduction
00:36 Stollen recipe
00:50 Yeast starter for the stollen
02:12 Soaking the fruits for the stollen
03:50 Kneading
05:47 Bulk fermentation
06:35 Shaping the marzipan
07:51 Dividing and shaping
10:30 Baking
11:25 Butter and sugar after baking
13:40 Tasting
➼ STOLLEN recipe for 25x500-gram stollens:
(⚠️ To make stollen at home, simply divide the recipe! For example: for 2x500-gram stollens you need to divide the recipe by 12!)
Ingredients:
Soak the dried fruits the day before!
• Candied orange peel, cut into small cubes: 400 g
• Candied lemon peel, cut into small cubes: 800 g
• Figs, cut into small cubes: 400 g
• Prunes: 400 g
• Sultanas: 1200 g
• Dark rum: 400 g
• Allspice: 40 g
Yeast starter: (let ferment for 45 min)
• Cold milk: 640 g
• T55 flour: 1 200 g
• Fresh yeast: 320 g
Dough:
• Fermented yeast starter: 2 160 g
• T45 flour: 2 800g
• Salt: 60 g
• Sugar: 458 g
• Cold milk: 800 g
• Eggs: 640 g
• Butter: 800 g
Filling: shape 70% marzipan logs (90 g for each 500-gram stollen).
Final touch: melted butter, granulated sugar, icing sugar.
• Kneading: 4 min at low speed + 6 min at medium-high speed + 4 min with butter
• Bulk fermentation: 2 h at room temperature or 10 h at 4°C
• Dividing and pre-shaping
• Final fermentation: 1 h at 28°C
• Baking: 25 min at 160°C
• Cooling on a cooling rack
• ENJOY!
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation