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St. Louis Christmas Stollen
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
965 minutes
Homemade Christmas stollen that rivals bakery quality from St. Louis.
Ingredients:
  • 0.75 cup chopped candied citron
  • 0.75 cup currants
  • 0.5 cup orange juice
  • 0.5 cup water, or as needed
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 21 ounces marzipan
  • 0.25 cup unsalted butter, melted
  • 1 cup finely chopped pecans
  • 1.5 cups milk
  • 0.66666668653488 cup white sugar
  • 0.5 cup unsalted butter, cubed
  • 5.5 teaspoons yeast
  • 2 large eggs, beaten
  • 5.75 cups all-purpose flour
  • 2 teaspoons salt
  • 3 tablespoons water
  • 2 teaspoons meringue powder
  • 2 cups confectioners' sugar, divided
  • 1 cup coarsely chopped pecans
  • 1 cup red candied fruit, diced
  • 1 cup green candied fruit, diced
Instructions:
  • Prepare mix: Mix citron, currants, and orange juice in a sealed jar. Ensure fruit is covered with water. Refrigerate for 8 hours to overnight.
  • In a small pot over medium-low heat, melt the cubed butter with milk and sugar until the mixture reaches 110 degrees F (43 degrees C). Transfer the warm mixture to a stand mixer bowl, add yeast, and allow to proof for 13 minutes.
  • Combine eggs with the milk-yeast mixture and mix well. Gradually incorporate flour and salt using a dough hook until fully combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
  • Place the dough in a lightly oiled bowl, ensuring all sides are coated. Cover loosely and let it rise at room temperature until it is 1 1/2 times its original size, approximately 3 1/2 hours.
  • Gently deflate dough, then transfer to a floured work surface and divide into 3 equal portions. Shape each into a ball and allow to rest for 15 minutes.
  • While waiting, complete the filling by taking the citron-currant mixture out of the refrigerator. Drain any excess liquid and combine with a mixture of sugar and cinnamon in a bowl.
  • Roll out the marzipan into three 9x11-inch sheets on a floured silicone pad using a floured plastic fondant roller.
  • Roll out one portion of dough on a floured surface into a 10x12-inch rectangle. Spread evenly with 1/3 of the melted butter. Rotate the dough so the long side is closest to you. Sprinkle with 1/3 of the cinnamon-sugar mix, leaving a border of 1/2 inch on the sides and 1 inch at the top. Next, add 1/3 of the citron-currant mix followed by 1/3 of the finely chopped pecans. Finish by placing a sheet of marzipan on top.
  • Begin rolling the dough from the bottom edge away from you around the filling, ensuring the edges stay clean. When you have 1 1/2 inches left, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
  • Turn the roll over with the seam side down. Roll out the dough with a rolling pin to form a 6 1/2x14-inch rectangle. Place on a baking sheet lined with parchment paper. Cover and allow to rest for 40 minutes.
  • Continue the assembly process with the rest of the dough, filling ingredients, and marzipan in the same manner as before.
  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for the perfect cooking temperature.
  • Bake in the preheated oven for 20 minutes until lightly golden brown. Transfer to a wire rack and cool for 1 1/2 to 2 hours.
  • Prepare the icing by combining water, meringue powder, and salt in a mixing bowl. Beat on high speed until the meringue is fluffy and bubbly. Gradually incorporate 1 1/2 cups of confectioners' sugar until smooth. Continue adding the remaining sugar gradually until you reach a thick honey-like consistency.
  • Frost each cooled loaf lightly to serve as the perfect adhesive. Sprinkle with pecans and follow with candied fruit.

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