THE FESTIVAL CARNET
Apple and Cinnamon Stollen
Prepare a stollen with dried diced apples, raisins and cinnamon: a dense crumb, a folded shaping and a veil of icing sugar.
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Prepare a stollen with dried diced apples, raisins and cinnamon: a dense crumb, a folded shaping and a veil of icing sugar. This version is designed for a home kitchen, with weighed quantities and visual cues. Prepare the ingredients before starting and reserve the indicated cooling time: it is part of the recipe.
Read the whole steps before working on the dough. The durations remain indicative; a raised dough must actually swell, a cookie must cool before being handled and a wet filling requires a cool storage.
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The preparation step by step
Prepare the trim
Weigh 150 g of dried apples without added sugar diced, 60 g of raisins. Cut the bulky elements into 5 to 8 mm pieces. Sponge any surface liquid: a wet filling would soak the dough.
Organizes the dough and finishing
Weigh 400 g of flour, 7 g of dry yeast and 4 g of salt. Cut 140 g of soft butter into cubes. Reserve the 80 g of sugar for the dough and keep the 30 g of finishing butter as well as the 40 g of icing sugar in two other bowls.
Prepare the liquids
Heat the 150 ml of milk at 30 °C. Break the egg in a small bowl and beat it with a fork. If the yeast sachet requires rehydration, take the necessary milk in the 150 ml already weighed; do not add more liquid.
Mix and knead
Mix the flour with the yeast, the teaspoon of cinnamon and the 80 g of sugar. Pour the milk and beaten egg, then add the salt. Crocheted at low speed for 6 to 8 minutes. By hand, fold the dough and push it with the palm; it must gather without dry flour.
Fold in butter gradually
Add 140 g of soft butter in four times. Wait until each portion disappears into the dough before continuing. Continue about 8 minutes: the dough becomes supple but remains firmer than a light brioche. Scrape the edges of the bowl when stationary, never with the hook in motion.
Add the fruit
Fold in 150 g of dried apples without added sugar diced, 60 g of raisins. Mix at low speed only 30 to 60 seconds and then finish by hand. Gather in a ball and place in a lightly buttered bowl with a trace taken from the finishing butter.
Leave for the first rise
Cover the bowl and let stand for about 1 h 30 at 24 °C. The dough must swell sharply, without necessarily doubling because of its filling. In the cold kitchen, extend the rise. Do not heat the bowl strongly and do not place butter near a radiator.
Shape the stollen
Gently press the dough to chase the very large bubbles. Flattened in oval of about 30 x 22 cm and 2 cm thick on a sheet of baking paper. Do not place any additional trim in the middle. Fold one side long over the other without overlaying them perfectly; gently press the joint.
Let swell on the plate
Moves the paper and stollen onto a plate. Cover with a light cloth and let inflate for 45 to 60 minutes. Make room around for expansion. At the end of the rise, preheat the oven to 170 °C in conventional oven setting (no fan); leave the stollen outside the oven during this operation.
Bake without drying
Bake at mid-height for 40 to 45 minutes. The surface should be golden and a skewer in the center should come out without raw dough. If the coloring arrives too fast, cover loosely with baking paper. Monitors especially small formats, which dry faster.
Make the butter finish
Gently melt 30 g of finishing butter. At the exit of the oven, place the stollen on an oven rack and then brush the top and sides. Do not use burning butter and do not pour everything in the same place.
Cool and Served
Wait at least 2 hours before cutting. Sauping the 40 g of icing sugar through a strainer once the surface is cold. Cut with a bread knife without pressing the top. Packs only when the center is completely cooled.
Conservation. Store 2 days in an airtight box, after full cooling. Freeze in portions for up to 1 month for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
A fold, not a roll
Fold back both sides in a staggered manner and gently press the junction. The dough should retain its thickness and the fruits should remain distributed, without forming a packed ball.
Respect the texture
Stop mixing, lifting or cooking at the mark described in the step by step. The indicated time remains an estimate: the temperature of the room and the power of the oven can change it.
Packs only cold
Let the indicated cooling finish before stowing. A box closed too early traps the steam and softens the surface.
Questions Before You Start
Why is the mine dense?
Stollen contains a lot of butter and toppings. Look for a soft paste and a clear swelling, without waiting for the lightness of a natural brioche.
Do you have to wait before cutting?
Yeah. Respect the indicated full cooling so that the butter and garnish stabilize. Then use a bread knife without pressing the top.
Can I use fresh apples?
Not with these proportions: the 150 g of apples are soft dried apples, cut into small dice. Fresh apples would bring too much water to this dough.
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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