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.
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)
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