To make this dish
MACERATED FRUIT FOR CHRISTOLLEN65 g cubes d’oranges confites
65 g cubes de citrons confits
65 g raisins de Corinthe
65 g golden raisins
120 g raw almonds
110 g dark rum
CHRISTOLLEN INSERT200 g pâte d’amande 50%
150 g pâte d’orange confite
CHRISTOLLEN IMBIBING SYRUP100 g water
100 g sugar
1/2 pod vanilla
60 g dark rum
POOLISH170 g plain flour (T55, approximately 11% protein)
40 g yeast
85 g whole milk
35 g Lescure UHT Cream 35% fat
25 g poudre de lait écrémé
CHRISTOLLEN DOUGH480 g plain flour (T55, approximately 11% protein)
80 g egg
350 g Lescure Unsalted 500g butter Roll 82% fat
2 g lemon zest
1 g vanilla
0,5 g poudre de cardamome verte
1 g poudre de cannelle
90 g honey
8 g salt
350 g poolish
CHRISTOLLEN FINISHING TOUCHESQs Lescure Unsalted 250g butter Roll 82% fat
Qs icing sugar
Qs caster sugar
The recipe, step by step
MACERATED FRUIT FOR CHRISTOLLEN
Roast the raw almonds in a 150°C convection oven for approximately 15 minutes. Rehydrate the raisins and currants in hot water for 10 minutes. Drain and combine with the candied fruits, chopped roasted almonds and dark rum. Let macerate for 4 hours (ideally overnight) and drain at least 2 hours before using.
Combine using the paddle attachment. Divide into 80-g pieces and roll into 20-cm logs.
CHRISTOLLEN IMBIBING SYRUP
Bring the water, sugar and vanilla bean to the boil. Add the dark rum and set aside.
Heat the milk and cream to 25°C and dissolve the yeast. Pour over the powdered milk and flour, then knead using the dough hook to obtain a smooth, homogenous dough. Let rise for 20 minutes at 28°C.
Work the flour, honey, salt, spices and lemon zest with the butter cut into pieces. Add the eggs and combine to obtain a homogenous mixture. Add the poolish then knead with the dough hook for 10 minutes on speed 2 of the stand mixer. Incorporate the previously drained macerated fruit mixture. Let rise for 30 minutes, punch down and refrigerate overnight.
CHRISTOLLEN FINISHING TOUCHES
SHAPING AND BAKING
Divide the dough into 450-g pieces then roll out each into 15 x 23 cm rectangles. Create a depressing with a rolling pin and place the insert in it. Fold the dough over the insert, seal the extremities, shape the christollens and return to the refrigerator. Let rise for 2 hours at 26°C. Bake in a 160°C convection oven for approximately 40 minutes. As soon as the stollens come out of the oven, brush them first with the syrup then with melted butter. Let cool then roll in the vanilla sugar and sprinkle with icing sugarChef's Tip
Be careful to shape the Stollen properly so it will not deform while cooking.