Stollen with American Pistachios

Rating: 
Yield: 
60 breads @ 430 g (15 oz)
Ingredients: 
Fruit Soaker g/ml lbs./oz Baker's % Yield % Notes
Raisins, golden 3050 g 6 lbs 12 oz 44.40 %
Orange, peel 1150 g 2 lbs 9 oz 16.74 %
Currants, black 600 g 1 lb 5 oz 8.73 %
American Pistachios 1150 g 2 lbs 9 oz 16.74 % Slivered, roasted
Rum, dark 800 ml 1 lbs 13 oz 11.64 %
Rum, extract 20 ml 1 oz 0.29 %
Lemon, zest 80 g 3 oz 1.16 %
Almond, essence 20 ml 1 oz 0.29 % Bitter
Total 6870 g 15 lbs 4 oz 100.00%


Sponge g/ml lbs./oz Baker's % Yield % Notes
Yeast, compressed 880 g 1 lbs 15 oz 22.45 % 11.21 %
Milk, whole 3050 ml 6 lbs 15 oz 77.81 % 38.85 %
Flour, pastry 3920 g 8 lb 10 oz 100.00 % 49.94 %
Total 7850 g 17 lbs 8 oz 200.26 % 100.00 %


Dough g/ml lbs./oz Baker's % Yield % Notes
Fruit soaker 6870 g 15 lbs 2 oz 49.32 % 26.58 % From above
Sponge 7850 g 17 lbs 5 oz 56.35 % 30.37 % From above
Flour, bread 6080 g 13 lb 6 oz 43.65 % 23.52 %
Eggs, whole 1400 ml 3 lbs 3 oz 10.05 % 5.42 %
Sugar, granulated 880 g 1 lbs 15 oz 6.32 % 3.40 %
Salt, table 110 g 4 oz 0.79 % 0.43 %
Cinnamon, ground 40 g 1.5 oz 0.29 % 1.15 %
Cardamon, ground 20 g 1 oz 0.14 % 0.08 %
Butter, salted 2600 g 5 lb 12 oz 18.66 % 10.06 %
Total 25850 g 57 lbs 1 oz 185.57 % 100.00%


Butter for Glazing g/ml lbs./oz Baker's % Yield % Notes
Butter, unsalted 1760 g 3 lbs 14 oz 100.00 %
Total 1760 g 3 lbs 14 oz 100.00 %


Instructions: 

Fruit: Lightly roast the American Pistachios and allow plenty time to cool. Combine all ingredients in a large bowl and mix with a wooden spoon. Cover and place in a warm place, stirring every two hours, until all the liquid is completely absorb.

Sponge: Warm the milk to not more then 32°C (90°F) and dissolve the yeast in the milk. Add the flour and work by hand into a wet dough. Place the remaining flour on top of the sponge and rest in a warm place until the sponge rises to about three times its original size and breaks through the flour.

Dough: To prepare the final dough, combine all remaining ingredients except the soft butter and fruits soaker in a mixing bowl. Using a dough hook, mix the dough in first gear for three minutes. (Clean up stage.) Stop the mixer and scrape down the side of the bowl. The dough will appear dry at this point. Shift to third gear and mix for additional 8 minutes, gradually adding the soft butter until you have a well-developed elastic dough. Return to first gear and add the fruit mixture, carefully blending without destroying the fruits. After mixing the dough temperature should be ideally 25°C (76°F). Allow the dough to bulk ferment for 30 minutes. Cover the dough to prevent the surface from drying out, avoiding an “elephant skin”. Apply two 3-fold, one in each direction, gently pressing the dough down. This will release the gases and supplies the yeast a new food. Repeat this step three more times, allowing the dough to rest 20 minutes each time.

• After the third cycle is completed use a balance beam scale and divide the dough into 430 g (15 oz) pieces. Round the dough pieces, and allow the dough to bench rest for 5 minutes at room temperature, keeping the dough covered at all times, before rolling them to about 6 inch in length. Then, place a rolling pin lengthwise into the center of the dough log. Press firmly and roll the pin to stretch the piece into an oval that has two thick ends. When the desired proportion has been achieved, fold over one end so the rests just below the opposite end, forming two rims. If you want to fill the stollen, place your filling on the dough just before you close the fold. Place the stollen on a parchment-lined sheet pan, and cover with a plastic. Proof at room temperature for about twenty minutes. Remove the plastic and gently compress the edges of the stollen with a rolling pin, be careful not to damage the rim. Bake without delay at 182°C (360°F) for about 20-25 minutes, until they are light golden brown with an internal temperature of 82°C (180°F). Remove the stollen from the sheet pan onto a cooling rack.

• Brush the stollen immediately with the melted clarified butter while the stollen is still hot. Multiple applications will be required to use all the butter, so be patient. When the stollen is cool, roll them in vanilla sugar and then dust them with powdered sugar. Package the stollen in a cellophane bag with a decorative ribbon. Every bite of the Christstollen, filled with its rich history and flavor, will surely please you.

Notes
• In Germany, some say that Christmas without stollen is like winter without snow. Variations of this traditional Christmas bread warm kitchens in bakeries throughout Germany, Switzerland and Austria during December.

• Its origin dates back to the Middle Ages and it full of Christian symbolize, the shape of the stollen represents the Christ child wrapped in a blanket in the manger. Today this characteristic shape is achieved by two methods. One method is to form it by hand, which gives each stollen its individual characteristic shape. The other method more common for mass production is to bake it in a mold, given the stollen a “perfect” shape.

• The Christstollen as it is called in Germany is traditionally associated with Christmas and is the version that Americans are most familiar with. However, many different types of stollen share the common shape, but include different ingredients. For example, the almond stollen has almond filling (almond paste which is made smooth with simple syrup and rum), hazelnut or pistachio and cardamom filling. The accompanying formula produces traditional Christstollen, which often fill store shelves during the first day of Christmas, the Advent. Because stollen has a long shelve life, about two weeks, it can be displayed early in the Christmas season without loosing quality. This attribute also benefits customers during the busy time of the year. They can buy several loaves to have on hand for unexpected visitors or for a house full of holiday guests. Christstollen is perfect to serve with coffee or tea.

Top Rated Recipes

fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!