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Stollen ｜ Babish Culinary Universe's recipe transcription

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Babish Culinary Universe

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Ingredients

(A) Almond powder : 150g
(A) Powdered sugar : 180g
(B) Almond extract : 2 tsp
(B) Rose water : 1 tsp
(B) Egg white : 1 piece
Orange : 2 pieces
Lemon : Four
(C) Water : 1 cup
(C) Sugar (for stewed peel) : 2 cups
Sugar (for peel decoration) : Appropriate amount
Raisins : 250g
Sliced almonds : 125g
rum : 100ml
(D) Milk : 235ml
(D) Slimy milk : 1 cup
(D) Sugar (for yeast) : 25g
(D) Dry yeast : 3 tsp
(E) Flour : 480g
(E) Sugar (for dough) : 175g
(E) Salt : 1 tsp
(E) Cinnamon powder : 1 tsp
(E) Mace : 1 tsp
(E) Vanilla extract : 2 tsp
(E) Unsalted butter : 113g
(E) Lemon Zest : Appropriate amount
(E) Whole egg : 1 piece
(E) Egg yolk : 2 pieces
Dusting : Appropriate amount

Time required

130minutes

Procedure

1) Make marzipan 00:35
Put (A) in a food processor, stir well, add (B), combine into one, divide into two equal parts, wrap, and refrigerate until used.
2) Make candied peel 01:24
Cut the orange and lemon zest, excluding the white cotton, into thin strips, boil for 15 minutes, discard the hot water, and boil again for 15 minutes.
Dissolve (C) in a pan, add hot water and simmer for 45 minutes, drain and sprinkle with sugar. After removing the excess sugar from the colander, place it on a net and leave it at room temperature for a day.
3) Preparation of dough 02:56
Finely chop 200g of raisins, sliced almonds and 2 peels and leave for 8 hours with rum.
Mix (D) and leave at room temperature for 10 minutes.
4) Make the dough 03:41
Put (E) and (D) in an electric mixer for 10 minutes, knead at medium speed for 5 to 8 minutes, and ferment at room temperature until it doubles in size.
Return the dough to the mixer again, mix the liquor-pickled fruits and knead well.
5) Mold and bake 05:01
Dust the dough, divide the dough into two equal parts, spread it into an oval shape, place marzipan molded to the same length, sandwich it with bread dough, and pinch both ends to form.
Ferment for 90 minutes and bake in an oven at 175 ° C for 35-45 minutes.
6) Finish 06:31
When the temperature inside is about 87 ° C, make a hole in the surface with a toothpick, apply melted butter, and sprinkle with powdered sugar.

Point

Since the ingredients are distributed for two strains, the marzipan dough is also divided into two equal parts. Separate the marzipan by 115g (4 ounces).
Peel suppresses bitterness by boiling it twice.
Prepare your favorite rum to be added to the fruit.
Marzipan is a food processor, and the dough uses an electric kneader.
Keep the butter added to the dough soft. If the dough is loose, add a small amount of flour.
When sandwiching marzipan in bread dough, do not wind it too tightly, and hold the wound gap by hand to mold it.
Wrap during fermentation to prevent drying.
Fermentation time, peel drying time and fruit pickling time are not included in the time required.