A moist Stollen made of spelt flour with some whole spelt flour in it and sweetened with honey. This Stollen is traditionally made with raisins, candied orange and lemon peels but gets a twist with the usage of Lievito Madre.
I have written this recipe as part of the monthly motto for november and december from the Facebook group Breadmania. The monthly motto is called “in the Christmas bakery” and we take the chance to bake Panettone, Stollen, Lebkuchen, christmas cookies and other delicious baked goods traditional of Christmas.
Combination of yeast and Lievito Madre
Most Stollen contain too much yeast in my opinion. The usage of yeast is justified with the fact that Stollen contains a high amount of butter, sugar (in my case honey) and inclusions. As my Lievito Madre is very active I decided for this recipe to use a combination of yeast and Lievito Madre.
I have kept the inclusions traditional
On the other side I have decided to keep the inclusions for the Stollen traditional: so I used raisins, candied orange and lemon peels and added some almonds. The inclusions get soaked over night in rum (if you want it alcohol free you can use orange juice).
Enjoy baking and wish you a very Christmas!
20:00h Prepare soaker
07:00h Prepare flour custard and feed Lievito Madre
09:00h Prepare biga
10:00h Knead main dough
11:15h Add soaker
11:30h Shape Stollen
12:15h Bake Stollen
- 130 g raisins
- 50 g candied orange peel
- 35 g candied lemon peel
- 65 g almonds baton-cut and roasted
- 100 g rum alternative: orange juice
- 25 g whole spelt flour
- 80 g milk
- 55 g whole spelt flour
- 35 g milk
- 8 g fresh yeast
- flour custard
- 80 g white spelt flour
- 55 g whole spelt flour
- 75 g Lievito Madre
- 0-20 g milk depending on the used flour
- 120 g butter
- 40 g honey
- 4 g salt
- 3 g Stollen spice mix
- Soak raisins, candied orange and lemon peels (cut small) and the almonds in rum/orange juice during 12-24 hours.
- For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
- Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.
- Mix flour with milk and yeast and place in a clean jar.
- Let proof at 24°C during 45-60 minutes (the biga must have doubled in size before you proceed).
- Mix all ingredients except for the soaker 4 minutes at a low speed and 8 minutes at a higher speed until the dough is kneaded. The dough is pretty soft.
- Let proof 1-1,5 hours at 23°C until it has doubled in size.
- Strain the fruits and remove the excess liquid. Then add them to the dough at a low speed just until fully mixed.
- Shape the Stollen and let proof 30 minutes at 23°C. I like to do a ring of aluminium foil covered with baking paper to avoid the Stollen expanding while baking (I find if it expands a lot and it gets too thin it dried faster).
- Place in a 220°C hot oven and reduce the temperature immediately to 180°C. Bake 50 minutes or until the internal temperature reaches at least 94°C.
Cover with butter & sugar
- Once the Stollen has reached an internal temperature of 50°C cover it with melted butter and sugar. Let rest 12 hours at a room temperature of 12-18°C.
- After 12 hours cover with powdered sugar and package.
- Let rest 3-4 days in a cool place (12-18°C).