Recipes > Whole Grain Christmas Stollen Find A Store Whole Grain Christmas Stollen A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Generously dusted with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays. Yield 1 loaf Print Recipe Pin Recipe 0 Reviews IngredientsWhole Wheat Dough6 cups white whole wheat flour1 tablespoon Platinum Yeast1 tablespoon kosher salt1/2 tablespoon ground cardamom1/4 cup vital wheat gluten2 cups lukewarm water1/2 cup unsalted butter, melted and cooled slightly1/2 cup honey4 large eggs1/4 cup brandy (orange juice or black tea can be substituted)1 1/2 cups finely chopped dried and/or candied fruit (Choose your favorites. I used cherries, raisins, craisins, and apricots.)Stollen1 1/2 pounds (681g) whole wheat dough 1/2 cup almond pasteEgg wash: 1 egg plus 1 tablespoon water (beaten together)Confectioners' sugar for the topping InstructionsMake the doughDump the flour, yeast, salt, cardamom, and vital wheat gluten in a round food-storage container with lid and stir them together with a spoon or Danish dough whisk. Add the water, butter, honey, eggs, brandy and dried fruit, mix until well incorporated. No kneading! Cover loosely and let stand on the counter for 2 hours. This dough will be sticky, but much easier to handle after it has been refrigerated for several hours. It can be stored in the refrigerator for 5 days. This makes enough dough for three 1 1/2 pound loaves.Make the StollenOn baking day, take a 1 1/2 pound dough piece (small cantaloupe-size, 1/3 of refrigerated dough recipe from above) from the bucket. Put remaining dough back in refrigerator.Using plenty of flour, roll out the dough into a 1/4-inch-thick oval. Form the 1/2 cup almond paste into a rope and lay it onto the dough about a 1/3 of the way from the end.Fold the dough over the almond paste in thirds, so that it forms an S-shape, when you look at it from the end.Place the loaf on a sheet pan with parchment or a nonstick silicone baking mat and loosely cover with plastic and let it rest for 90 minutes.Preheat oven to 350°F, with rack in the middle of the oven.Using a pastry brush, cover risen dough lightly with egg wash. Bake for 35 to 40 minutes.Cool on wire rack for about 20 minutes.Sift confections' sugar over top until it is completely covered. NotesRecipe by Artisan Bread in Five. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast — BLOG — Whole Grain Christmas Stollen Get the step-by-step recipe tutorial. Go To Blog
