Pistachio Stollen Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings24
CuisineCourse
MethodDish
Speciality

Ingredients

 Flour1 Kilogram (8 cups)
 Active dry yeast1⁄2 Ounce (2 packages)
 Milk3⁄8 Liter (1 1/2 cups)
 Vanilla bean1
 Eggs2
 Sugar2⁄3 Cup (10.67 tbs) (130 gram)
 Salt1⁄2 Teaspoon
 Lemon1 , rind grated
 Butter300 Gram (1 1/4 cups plus 1 tablespoon)
 Flour200 Gram
 Candied orange peel200 Gram, finely diced (1 cup)
 Candied lemon peel120 Gram, finely diced (2/3 cup)
 Almond paste7 Ounce (200 gram)
 Pistachios200 Gram, finely chopped (1 2/3 cups)
 Powdered sugar100 Gram (1 cup)
 Maraschino cherry1 Tablespoon
 Butter200 Gram (3/4 cup plus tablespoons butter for brushing on loaves)
 Vanilla sugar200 Gram (for dredging loaves, made from 1 cup / 200 gram sugar combined with the pith of 1 vanilla bean)
 Powdered sugar2 Tablespoon (for sifting over loaves)

Nutrition Facts

Serving size

Calories 521 Calories from Fat 212

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 64 mg

Sodium 57.5 mg2.4%

Total Carbohydrates 68 g22.8%

Dietary Fiber 4.4 g17.4%

Sugars 24.2 g

Protein 9 g18.6%

Vitamin A 12.8% Vitamin C 33.5%

Calcium 7.9% Iron 17.3%

*Based on a 2000 Calorie diet

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.
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