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Pistachio Stollen

Holidaycooking's picture
Ingredients
  Flour 1 Kilogram (8 cups)
  Active dry yeast 1⁄2 Ounce (2 packages)
  Milk 3⁄8 Liter (1 1/2 cups)
  Vanilla bean 1
  Eggs 2
  Sugar 2⁄3 Cup (10.67 tbs) (130 gram)
  Salt 1⁄2 Teaspoon
  Lemon 1 , rind grated
  Butter 300 Gram (1 1/4 cups plus 1 tablespoon)
  Flour 200 Gram
  Candied orange peel 200 Gram, finely diced (1 cup)
  Candied lemon peel 120 Gram, finely diced (2/3 cup)
  Almond paste 7 Ounce (200 gram)
  Pistachios 200 Gram, finely chopped (1 2/3 cups)
  Powdered sugar 100 Gram (1 cup)
  Maraschino cherry 1 Tablespoon
  Butter 200 Gram (3/4 cup plus tablespoons butter for brushing on loaves)
  Vanilla sugar 200 Gram (for dredging loaves, made from 1 cup / 200 gram sugar combined with the pith of 1 vanilla bean)
  Powdered sugar 2 Tablespoon (for sifting over loaves)
Directions

Sift the flour into a bowl.
Make a depression in the center and crumble in the yeast.
Warm the milk, pour it in, and stir to completely dissolve the yeast in the milk.
Sprinkle a little flour over the yeast-milk mixture, cover, and let stand in a warm place until small fissures are clearly visible on the surface.
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Combine the eggs with the sugar, salt, lemon rind, and vanilla pith.
Add to the fermenting yeast-milk solution and beat to form a smooth, firm dough.
Let rise, covered, about 15-20 minutes.
Cut the almond paste into bits; knead together with the pistachios, powdered sugar, and maraschino liqueur.
Roll out this pistachio-marzipan mixture about 3/8 inch (1 cm) thick and cut into 3/8-inch (1-cm) cubes.
Knead these as quickly as possible into the yeast dough; they should remain visible as small inlaid spots in the Stollen.
Divide the dough in half.
Shape into two Stollen and place both on a baking sheet lined with silicone paper.
Let rise once more 15-20 minutes, covered with a cloth; the Stollen ought to increase markedly in volume.
Preheat the oven to 400°F. (210°C).
Bake the Stollen on the bottom shelf for about 50-60 minutes.
Test with a wooden pick to be sure that no dough clings to it and that the Stollen are baked all the way through, then remove.
Melt the butter and brush the still-warm Stollen with it on all sides.
Combine the sugar with the vanilla pith and thoroughly coat the Stollen with it.
Sift with powdered sugar before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
24

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