George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
This wonderful fruit bread recipe is a holiday classic. The stollen wreath can be served after dinner or makes a great addition to brunch.
As with any yeasted dough, this recipe takes a bit of time to prove and shape the dough but it's well worth it. With marzipan, dried fruit and lovely warming spices – this recipe is a real showstopper.
INGREDIENTS:
Marinated Mixed fruits
1/2 cup (70g) raisins
1/2 cup (70g) orange peel
1/2 cup (70g) lemon peel
1/2 cup brandy
1/4 cup rum
Sponge
1/2 cup (120g) whole milk
2 1/4tsp (7g) dry active yeast
1/2 cup (120g) all purpose flour
Stollen Dough
1/2 cup (120g) whole milk (@42oC)
263g (2 cups + 1.5 tbsp) bread flour
127g (1 cup + 2 1/4tsp) whole wheat flour
150g (2/3 cup) melted butter
1 large egg
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground mace
50g (1/4 cup) granulated sugar
1 orange zested
1 lemon zested
3g (1 tsp) kosher salt
All of the marinated mixed fruits
All of the sponge
Filling
4g (2 tsp) ground cinnamon
1g (1/2 tsp) ground ginger
1g (1/2 tsp) ground nutmeg
50g (1/4 cup) sugar
150g Marzipan
Finish
150 g (2/3 cup) melted butter
100 g (1/2 cup) icing sugar
100 g (1/2 cup) granulated sugar
METHOD:
- In a medium bowl, toss together mixed fruit. Pour brandy and rum over fruit. Cover and let stand overnight or for up to 3 days. (The longer it stands, the stronger the flavour.)
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1⁄2 cup (120 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (120 grams) flour, and beat at low speed until a smooth dough forms, about 1 minute. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
- Using the dough hook attachment, add 2⁄3 cup (150 grams) melted butter, egg, 1⁄4 cup (50 grams) granulated sugar, zests, salt, the rest of the flours, and remaining 1⁄2 cup (120 grams) warm milk, beating at very low speed until combined, about 2 minutes, stopping to scrape sides of bowl as needed. Increase mixer speed to low, and beat until a smooth dough forms, about 5-8 minutes. Do a window pane test to check gluten development. Add fruits last until combined. Turn dough out and knead for 1-2 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Punch down dough in centre; turn out dough onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.
- In a small bowl, stir together cinnamon, ginger, nutmeg, and remaining 1⁄4 cup (50 grams) granulated sugar. Grate marzipan, and divide in half (150 grams each). Strain fruit, discarding any liquid. Divide fruit mixture in half (119 grams each).
- Preheat oven 350°F (180°C).
- On a lightly floured surface, roll half of dough into a 18-22x9-inch rectangle. Liberally brush with some of remaining 1⁄3 cup (77 grams) melted butter. Sprinkle with half of sugar mixture and, half of marzipan, leaving a 1-inch border. Starting with one long side, roll up dough, jelly roll style; pinch edges to seal. Place roll, seam side down, on work surface. Using a bench scraper, cut roll in half lengthwise; turn halves cut side up. Carefully twist dough pieces tightly around each other. Place a sheet of parchment paper on work surface. Carefully move twist onto parchment; form twist into a circle, tucking ends under. Place wreath on a baking sheet. Brush with some of remaining melted butter. Cover while repeating with remaining dough, sugar mixture and marzipan.
- Bake until golden brown, a wooden pick inserted in centre comes out clean, and an instant-read thermometer inserted near centre registers 190°F (88°C), 30 to 35 minutes. While still hot, brush wreaths with remaining melted butter. Let cool completely on pans. Lightly dust with confectioners’ sugar just before serving.