Stollen (Advent — German Christmas Bread)

Ingredients

• 125ml whole milk, warmed to 27°C
• 7g instant yeast
• 400g bread flour
• 60g caster sugar
• 8g sea salt
• 1 large egg
• 100g unsalted butter, cubed and softened
• 60g candied lemon peel, finely diced
• 60g candied orange peel, finely diced
• 80g raisins, soaked in 30ml rum for 20 minutes
• 40g shelled pistachio nuts, roughly chopped
• 30g whole blanched almonds
• Glaze: 1 large egg, 15ml whole milk
• Topping: 80g icing sugar mixed with 15ml warm water

Method

1. 1
   Combine warm milk and yeast in bowl of stand mixer; rest 5 minutes, then add flour, sugar, salt, egg, and butter.
2. 2
   Mix on medium speed with dough hook for 10 minutes until dough is smooth and elastic, clearing bowl sides; dough should be soft and slightly sticky.
3. 3
   Fold in candied peels, drained raisins, pistachios, and almonds by hand until evenly distributed; shape into round, place in oiled bowl, cover, and bulk ferment at 26°C for 90 minutes until doubled.
4. 4
   Preshape gently into round, then shape into oval loaf; place on parchment-lined baking sheet, cover, and proof at 26°C for 60 minutes until increased by half.
5. 5
   Preheat oven to 200°C; brush loaf with egg wash, score centre line lengthwise with sharp knife, and bake 45 minutes until deep golden and hollow when tapped, 94–96°C internal temperature.
6. 6
   Remove from oven and brush immediately with icing sugar glaze while still hot; cool on wire rack.
7. 7
   Once completely cooled, dust with additional icing sugar and wrap tightly for storage.