Rum Soaked Fig and Raisin Stollen

Rum fig stollen

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)

connie


Stollen is a traditional German fruit cake eaten usually for Christmas. In this recipe, I've used rum instead of brandy to soak the dried fig and raisin.

INGREDIENTS

Fruit Mix:
6 oz figs, dried, chopped
6 oz raisins, dried
1/2 cup rum, preferably Myer's Rum
1 tbsp orange extract

Sponge:
4 oz whole milk, 100F
2.25 oz all-purpose flour
4 tsp instant yeast

Dough:
10 oz all-purpose flour
0.5 oz sugar
3/4 tsp salt
zest of 1 lemon
1 tsp ground cinnamon
1 tsp ground cardamon
1 large egg
5 tbsp butter, unsalted, room temperature
2 oz water
1/2 cup marzipan

Topping:
melted butter
powdered sugar

INSTRUCTIONS

  1. Combine the ingredients for the fruit mix and allow it to soak overnight.
  2. For the sponge, place the flour in a medium bowl. Whisk together the warm milk and yeast. Pour the milk into the flour and stir until combined.
  3. Let the sponge sit for about 1 hour at about 75F. It's ready when it has become very foamy.
  4. In an electric mixer with a dough hook, stir the flour, sugar, salt, zest, and spices together.
  5. Add the sponge, egg, butter, and water and allow the mixer to mix until a soft ball of dough forms. When the dough comes together, cover the bowl and let the dough rest for 20 minutes.
  6. Add in the fruit mix and mix to incorporate.
  7. Using the mixer, knead the dough for 15 minutes on the lowest speed.
  8. Transfer the dough into a large oiled bowl. Roll the dough around to coat it with oil. (I like to use olive oil, but any oil will do.) Cover the bowl with plastic wrap.
  9. Allow the dough to rise to almost double its size.
  10. Divide the two into 2 pieces. Form each dough into a flat oblong shaped dough, without deflating the dough too much.
  11. In the middle of each piece, fill a row of marzipan in the middle and wrap the dough around the marzipan and form a crescent shaped loaf.
  12. Allow the loaves to proof for another hour or so or until the dough is about 1.5x its original size.
  13. Preheat the oven to 350F.
  14. Bake the stollen for about 30-40 minutes or until dark brown color.
  15. Transfer to cooling rack. Brush melted butter on top.
  16. Dust a a few layers of powdered sugar.
  17. Enjoy day of or later in the week!

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