Not a Stollen

Ingredients

Not a Stollen

300 grams (10.6 ounces) flour
150 grams (5.3 ounces) cold butter
100 grams (3.5 ounces) sugar
5 grams (0.18 ounces) salt
5 grams (0.18 ounces) dry yeast
1 large egg
2 large egg yolks
40 milliliters (1.35 ounces) milk
40 milliliters (1.35 ounces) orange juice
1 tablespoon orange zest
1 tablespoon orange peel
250 grams (8.8 ounces) dried fruits
60 grams (2.1 ounces) almonds, chopped
50 milliliters (1.7 ounces) rum
50 grams (1.75 ounces) melted butter
Powdered sugar, to taste

Equipment

Blender
To achieve that crumbly mixture, make sure your butter is cold.
Rectangular baking tin
Ensure it's deep enough to layer your pastry neatly.
Parchment paper
Avoid over-browning by covering your pastry with parchment paper towards the end of baking.
Pastry brush
For that perfect buttery finish, use a good quality pastry brush.
Measuring cups and spoons
Accurate measurements are crucial in baking, so double-check your quantities.

Instructions

Step 1

Cut the dried fruits and soak them in rum overnight. This ensures the dried fruits absorb the rum fully and become flavorful.

Step 2

In a blender, combine cold butter, salt, sugar, and flour. Beat until the mixture is crumbly. Make sure the butter is cold for the best texture.

Step 3

Add the egg, egg yolks, orange juice, orange zest, milk, and dry yeast. Mix for 5 minutes until the dough is smooth. Wrap the dough in plastic wrap and refrigerate overnight. Chilling the dough helps develop its flavors.

Step 4

The next day, divide the dough into 15 pieces and gently roll each piece out.

Step 5

Roll each piece into a long strip. Place the soaked candied fruits in the center of each strip and shape into rolls.

Step 6

Layer the rolls in a rectangular baking tin, sprinkling the chopped almonds between the layers. Cover with a towel and let rise at room temperature for 40-60 minutes. The dough should double in size.

Step 7

Preheat the oven to 338°F (170°C). Bake for 50-60 minutes. If the top is browning too quickly, cover with parchment paper and continue baking until done. Check the bread around the 45-minute mark to gauge progress.

Step 8

Remove the bread from the oven and let it cool for 5 minutes. Brush with 50 grams (1.75 ounces) of melted butter and sprinkle generously with powdered sugar. Repeat this step after another 10 minutes. This adds an extra layer of moisture and sweetness.

Step 9

Let the bread cool completely. Wrap it in parchment paper, then in foil. Place in the fridge for at least 5 days for the best flavor. The flavors meld over time, so a few days of waiting can make a significant difference.

Servings

Imagine taking that *first bite*, a whirlwind of *buttery goodness* and slightly sweet, juicy dried fruits. 😍 This Not-a-Stollen is perfect with a cup of freshly brewed coffee or a comforting tea. ☕ If you're looking to elevate your holiday dessert table, serve this pastry with a dollop of whipped cream or a scoop of vanilla ice cream. 🍨

Need a more *extravagant presentation*? 🍓 Add a drizzle of warm caramel or a dusting of cinnamon. Feel free to plate this alongside fresh fruit slices or berries for a *visually stunning* and nutritious addition. Your guests will be raving about this *gem* long after the last crumb is gone! 💬

Planning a brunch gathering? 🥂 This pastry pairs wonderfully with a mimosa or a light, fruity white wine. You can even serve small, individual portions as part of a larger dessert tasting platter. The options are endless, and each one promises to cast a spell upon your taste buds!

Variations

Good news for those with *dietary restrictions*! This pastry can be easily adapted to fit a gluten-free or vegan diet. ⚡

**Gluten-Free Variation:** Use a high-quality, gluten-free flour blend. Ensure the dry yeast is also certified gluten-free. 🍞

**Vegan Variation:** Replace the butter with a plant-based butter substitute. Swap the egg and egg yolks with a flax egg mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). Use a plant-based milk like almond or soy milk. 🥛

These easy adjustments mean everyone can enjoy this holiday treat, no matter their dietary preferences! 🌱

Faq

Why isn't my dough rising?
Ensure your yeast is fresh and that your dough is kept in a warm environment for proving.
Can I use regular milk instead of orange juice?
For the unique flavor, it's best to stick with orange juice, but you can adjust to taste if needed.
Why does my pastry turn out dry?
Make sure you don’t overbake it. Check your oven’s temperature accuracy with a thermometer.
How can I store leftover pastry?
Wrap it in parchment and then aluminum foil. Store in the fridge and consume within a week.
Can I freeze this pastry?
Yes! Once it has completely cooled, wrap tightly and freeze for up to three months. Thaw at room temperature before serving.
How can I intensify flavors?
Soak the dried fruits in rum longer, even up to 24 hours, for a deeper flavor profile.