Traditional Christmas Stollen from Germany often are better after aging for a few weeks. Using all purpose rather than bread flour as well as introducing some mashed Idaho® Potatoes into the recipe make the dough soft and moist so you can enjoy it right away. Potatoes also allow the stollen to remain soft and fresh on the countertop for days.
Read Jenni's full post here.
For the Fruit:
- 2 oz chopped dried apricots
- 2 oz currants
- 2 oz dried tart cherries
- 1 oz crystallized ginger, minced
- 1 oz dried cranberries
- ⅓ cup apple juice or apple cider
For the Dough:
- 6 ounces mashed Idaho® russet potato (potatoes cooked in lightly salted water, no milk or butter)
- 1 ½ teaspoons kosher salt
- 3 ounces unsalted butter at room temperature
- 3 ounces (⅓ cup) granulated sugar
- 4 oz (½ cup) whole milk
- 1 large egg
- 1 large egg yolk
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- 5 oz all purpose flour
- 2 teaspoons dried yeast
For the Potato Candy Filling (optional):
- ¼ cup cold mashed potatoes
- Heavy pinch salt
- 1 ½ teaspoons half and half of milk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 4 cups (1 pound) powdered sugar, plus more for kneading
To Finish After Baking:
- 1 ounce (2 Tablespoons) melted butter
- Powdered sugar
For the Fruit:
- Combine all ingredients in a small sauce pan.
- Heat over medium heat, and bring to a boil.
- Reduce the heat to maintain a simmer and let the fruit cook for 10 minutes.
- Cool to room temperature. Drain off any extra juice that may be left after cooking.
- Cover and refrigerate until ready to use.
For the Dough:
- 1. Place the potatoes (cold or warm) in the bowl of your stand mixer.
- 2. Add the salt, butter, and sugar.
- Fit your mixer with the paddle attachment and mix on medium low speed until the potato mixture is smooth.
- Add the milk, egg, egg yolk, spices, flour, and yeast in that order.
- Fit your mixer with the dough hook, and mix on low speed until the flour is evenly moistened and the dough is starting to come together, about 2 minutes..
- Knead on medium speed for about 10 minutes, until the dough is smooth, shiny, stretchy and clears the sides of the mixer bowl. The dough is fairly soft, but if it sticks in the bowl at all, it should only be on the bottom.
- Scrape the dough into a rough ball in the mixer bowl, spray with a bit of oil or pan spray, cover and refrigerate for 8-12 hours.
- Remove the dough and fruit from the refrigerator, and, using your fists, work the fruit into the dough. This could take a few minutes, but keep at it. Get the fruit as evenly distributed as you can.
- Form the fruity dough into a ball, spray with pan spray, cover and let rest for about 30 minutes.
- Divide the dough into two equal parts.
- On a lightly floured surface, roll each half into an oval roughly 12” x 9”.
- Place one of the logs of potato candy, if using, slightly off-center running longways down the dough.
- Fold over one half of the dough over the filling (or just fold it over), coming not quite to the other edge. Seal tightly by pressing down firmly all around to encase the filling. (See Notes)
For the Optional Potato Candy Filling
- In a large bowl, mix the cold Idaho® potatoes, salt, milk or half and half, and extracts together until smooth.
- Add half the sugar and mix by hand until you have almost a thick, smooth batter.
- Add the rest of the sugar and mix by hand until you have a shaggy dough.
- Lightly dust a clean work surface with powdered sugar, and turn out the dough onto the surface. Sprinkle the dough with a bit more powdered sugar.
- Knead with the heels of your hands a few times until the dough is smooth and barely sticky.
- Divide dough in half and roll each into a smooth log 9-10” long. Wrap in plastic wrap and refrigerate until needed.
To Finish and Bake:
- Heat oven to 400°F, place the shaped loaves on a parchment lined baking sheet (both should fit on one, even if you have to angle them a bit), and let rise in a warm place for about 40 minutes while the oven gets nice and hot.
- Bake in the center of the oven for 25-30 minutes, rotating halfway through baking, until the top is a deep burnished golden brown. The internal temperature, taken away from the side with the filling, should be about 195°F.
- Remove the loaves to racks to cool.
- Generously brush the tops of the loaves with the melted butter and let stand for 2 minutes.
- Sift on a thick blanket of powdered sugar. Let stand until cool. Sugar will have formed a sandy shell over the stollen.
- Serve at room temperature or warm in a toaster oven or oven to serve.
- Stollen will remain beautifully soft for at least 4 days. Wrap well and freeze for longer storage.
The traditional filling is logs of marzipan, and you could certainly substitute that. Note that potato candy will melt in the oven, so it’s important to seal your loaves as well as possible. Even so, some (or a lot) of candy will bubble out of your loaves and onto your parchment-lined sheet. Worry not, all will be well. Once you pull your loaves from the oven, use a spatula to scrape up the overflow and discard. There will still be plenty of candy left inside. Also note the texture of baked potato candy is almost crunchy--certainly more firm that unbaked potato candy.