- Level: Intermediate
- Total: 9 hr 45 min (includes soaking and cooling times)
- Active: 45 min
- Yield: 12 mini stollen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 727
- Total Fat
- 39 g
- Saturated Fat
- 18 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 4 g
- Sugar
- 46 g
- Protein
- 11 g
- Cholesterol
- 103 mg
- Sodium
- 233 mg
I got my start in truly fine dining as a waiter at The Modern at the Museum of Modern Art in New York City. At that time, it was helmed by an Alsatian chef named Gabriel Kreuther. His pastry partner in culinary crime was Marc Aumont, and this recipe is an ode to the stollen loaves they made as gifts to diners around the holidays. I’ve taken some shortcuts here, but the end result scratches the same itch.
- Level: Intermediate
- Total: 9 hr 45 min (includes soaking and cooling times)
- Active: 45 min
- Yield: 12 mini stollen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 727
- Total Fat
- 39 g
- Saturated Fat
- 18 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 4 g
- Sugar
- 46 g
- Protein
- 11 g
- Cholesterol
- 103 mg
- Sodium
- 233 mg
Ingredients
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Directions
Special equipment:
a silicone baking mat- Soak the dried fruit and candy in the brandy in a bowl overnight. The next day, strain off any excess liquid and either enjoy as a digestive or reserve and add to your next sangria.
- Preheat the oven to 450 degrees F. Spray a muffin tin with cooking spray.
- Combine the flour, granulated sugar, almonds, baking powder, pumpkin spice and salt in the bowl of a stand mixer.
- Combine the ricotta and lemon juice in a small bowl, then add to the mixer bowl. Add the eggs, softened butter and vanilla extract and mix using a dough hook on a low setting until a dough is formed. Slowly add the soaked fruit while mixing.
- Dust a silicone baking mat with 1/2 cup of the confectioners' sugar. Roll out half the dough to about 1/2-inch thick and similar in size to the baking mat.
- On a separate dusted baking mat roll out the marzipan to the same size as the dough. Transfer the marzipan to the rolled out dough.
- On the other baking mat, roll out the remainder of the dough. Carefully transfer the dough on top of the marzipan, then roll up together, rolling from left to right, to make a log.
- Using a knife, cut the log in to 1/2-inch rounds and transfer to the greased muffin tin.
- Place in the oven, then immediately drop the oven temperature to 250 degrees F. Bake until the stollen feels firm and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Brush the tops with 1/4 cup of the melted butter and dust with 1/2 cup of the confectioners' sugar. Brush the tops again with the remaining 1/4 cup melted butter and dust with the remaining 1/2 cup confectioners' sugar to make a thick coating.
- Once cooled, the stollen are ready to eat.
Cook’s Note
Feel free to change up the fruit.
