Queensland Stollen with macadamia nuts

Prep: 3 hr 15 min

Cook: 0 hr 20 min

Servings: 3 stollen loaves

Add some Queensland flavour to the traditional Christmas stollen. Divide the recipe in half to make one larger size stollen loaf.

Ingredients

3 cups (882g) Kialla’s Organic White Unbleached Flour

1 (8g) tablespoon gluten (often called Vital Gluten)

3 tablespoons (70g) fresh yeast or 1 tablespoon dry yeast.

1/2 cup (94.5g) sugar

1 teaspoon (7g) Bread Improver

1/3 cup (73.5g) egg yolks

1/2 teaspoon Vanilla extract

Zest of one lemon

1/2 cup (147g) butter or vegan butter

1and 3/4cups (420g) water

2 teaspoons (12.5g) salt

1/2 cup (87.5g) dried pawpaw

1/2 cup (87.5g) dried pineapple

1/2 cup (87.5g) raisins

1/2 cup (87.5g) dried figs

1/4 cup (42g) Macadamia nuts toasted and chopped

Topping: 1/2 cup (100g) Macadamia nuts ground

Topping: 1/4 cup (40g) icing sugar

1/2 cup quality dark rum (try a Queensland rum like Bundaberg, Beenleigh, or Milton)

Method

Cover the dried fruit with rum to soak while preparing the dough.
Prepare a ‘sponge’ with half the water, gluten, yeast, and enough flour to get a soft consistency. Prove for approx half an hour.
Mix the remaining flour and water with sugar, bread improver, egg yolks, vanilla, lemon zest, and salt.
Add butter when the dough starts to develop.
Mix until dough is developed (it’s smooth and holds its shape), then add the toasted nuts and soaked dried fruits (these should have absorbed all the rum – if not pour off the excess liquid).
Leave to ferment at room temperature for 1 hour.
Divide and weigh into 3 evenly weighted rounds. Rest for 15 minutes and then mould into shape.
Prove (let rest and rise) for approx 40mins and then bake at 180ºC for approx 20 minutes.
Let the baked stollen sit for 5 mins then prick all over with a toothpick and brush generously with melted butter while still warm.
For the topping, mix ground nuts and icing sugar together then immediately sprinkle over the stollen, rubbing it into creases and down the sides.
Let it cool completely before cutting. You may want to dust more icing sugar over it once cooled.

Notes

This will make 3 stollen loaves. Divide the recipe in half to make one larger loaf.
If you don’t want to use bread improver due to the additives then your stollen will still work as the sugar will also help the yeast to activate and rise. the loaf will simply be slightly smaller in volume and a little denser.

ALL OVENS ARE DIFFERENT AND BAKING TEMPS/TIMES ARE GUIDE ONLY

Artisan breads Christmas

Traditional Recipes

Queensland Stollen with macadamia nuts