CakeChristmas
CakeChristmas
Four small oval stollens folded and powdered with white, a slice shows raisins, candied fruits and almond heart; low loaves arranged without stacking.
Suggestion for presentation

Snow & Ice / Brioches, pancakes & donuts

Four Snowy Stollen Hills

A recipe by CakeChristmas / Updated on 30 October 2026.

The fruity dough is divided into four folded buns, each with its almond heart; their irregular bumps form four white hills easy to cut.

4 small stollens from 15 to 17 cm, 3 servings each / Lifted pasta enriched, central inclusion and maturation

12Indicative portions
35 minPreparation
35 minBaking
15 hRest & Cooling
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The fruity dough is divided into four folded buns, each with its almond heart; their irregular bumps form four white hills easy to cut.

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Original quantity: 12 servings.

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Preparation

  1. Rehydrate the raisins for 20 minutes in warm water, then drain and dry. Mix flour, yeast, milk at 30 °C, sugar, egg and salt. Knead for 8 minutes, then add the soft butter and knead for another 8 minutes.
  2. Stir in fruit and cinnamon. Cover and let rise for 1 h 30 to 2 hours in a temperate room; the dough should swell sharply.
  3. Weigh the dough and divide it into four. Flatten each part in an oval of 16 x 12 cm. Share the marzipan in four 12 cm puddings and fold the paste over it, with an asymmetrical bump. Let stand for 45 minutes.
  4. Cook for 30 to 35 minutes at 170°C, covering if needed. Check a cooked crumb in the center of the largest bread; extend 5 minutes if necessary.
  5. Spread the 30 g of finishing butter over the four hot loaves, cool and then powder with the 40 g of icing sugar. Pack after cooling; cut each loaf into three portions the next day.

Preserve and Serve

5 days well packed in a cool room; can freeze in slices.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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