Combining the visual beauty of holiday wreath bread with the fruit- and brandy-laced flavor
of stollen, these stollen wreaths have nutty grated marzipan and a medley of dried cranberries, figs, and raisins kneaded directly into the dough. Pick up a copy of our 2018 November/December issue for more stollen recipes!
Stollen Wreaths
Makes 2 small wreaths
Ingredients
- 1⁄2 cup (64 grams) dried cranberries
- 1⁄2 cup (64 grams) golden raisins
- 1⁄2 cup (64 grams) chopped dried black mission figs
- 1⁄2 cup (120 grams) brandy
- 1⁄4 cup (60 grams) dark rum
- 1 cup (240 grams) warm whole milk
- (105°F/41°C to 110°F/43°C), divided
- 21⁄4 teaspoons (7 grams) active dry yeast
- 41⁄4 cups (510 grams) all-purpose flour, divided
- 1 cup (227 grams) unsalted butter, melted and divided
- 1 large egg (50 grams)
- 1⁄2 cup (100 grams) granulated sugar, divided
- 3 tablespoons (9 grams) orange zest
- 1 tablespoon (3 grams) lemon zest
- 1 teaspoon (3 grams) kosher salt
- 2 teaspoons (4 grams) ground cinnamon
- 1⁄2 teaspoon (1 gram) ground ginger
- 1⁄2 teaspoon (1 gram) ground nutmeg
- Vanilla Bean Marzipan (recipe follows)
- Confectioners’ sugar, for dusting
Instructions
- In a medium bowl, toss together cranberries, raisins, and figs. Pour brandy and rum over fruit. Cover and let stand overnight or for up to 3 days. (The longer it stands, the stronger the flavor.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1⁄2 cup (120 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. Add 1 cup (120 grams) flour, and beat at low speed until a smooth dough forms, about 1 minute. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
- Using the dough hook attachment, add 2⁄3 cup (150 grams) melted butter, egg, 1⁄4 cup (50 grams) granulated sugar, zests, salt, remaining 31⁄4 cups (390 grams) flour, and remaining 1⁄2 cup (120 grams) warm milk, beating at very low speed until combined, about 2 minutes, stopping to scrape sides of bowl as needed. Increase mixer speed to low, and beat until a smooth dough forms, about 18 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Punch down dough in center; turn out dough onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.
- In a small bowl, stir together cinnamon, ginger, nutmeg, and remaining 1⁄4 cup (50 grams) granulated sugar. Grate Vanilla Bean Marzipan, and divide in half (150 grams each). Strain fruit, discarding any liquid. Divide fruit mixture in half (119 grams each).
- Preheat oven 350°F (180°C).
- On a lightly floured surface, roll half of dough into a 22x9-inch rectangle. Liberally brush with some of remaining 1⁄3 cup (77 grams) melted butter. Sprinkle with half of sugar mixture, half of Vanilla Bean Marzipan, and half of fruit mixture, leaving a 1-inch border. Starting with one long side, roll up dough, jelly roll style; pinch edges to seal. Place roll, seam side down, on work surface. Using a bench scraper, cut roll in half lengthwise; turn halves cut side up. Carefully twist dough pieces tightly around each other. Place a sheet of parchment paper on work surface. Carefully move twist onto parchment; form twist into a circle, tucking ends under. (If any pieces of fruit or Vanilla Bean Marzipan fall out, place them back on wreath.) Place wreath on a baking sheet. Brush with some of remaining melted butter. Cover while repeating with remaining dough, sugar mixture, Vanilla Bean Marzipan, and fruit mixture.
- Bake until golden brown, a wooden pick inserted in center comes out clean, and an instant-read thermometer inserted near center registers 190°F (88°C), 30 to 35 minutes. While still hot, brush wreaths with remaining melted butter. Let cool completely on pans. Lightly dust with confectioners’ sugar just before serving.
Vanilla Bean Marzipan
Makes about 1 cup
Ingredients
- 11⁄3 cups (128 grams) almond flour
- 2⁄3 cup (80 grams) confectioners’ sugar
- 1⁄4 cup (50 grams) granulated sugar
- 1 large egg white (30 grams)
- 1 teaspoon (6 grams) vanilla bean paste
- 1⁄2 teaspoon (2.5 grams) fresh orange juice
Instructions
- In the work bowl of a food processor, place flour and sugars; pulse until combined. Add egg white, vanilla bean paste, and orange juice; process until mixture holds together. Wrap tightly in plastic wrap, and refrigerate for up to 1 month.
This turned out perfectly. I would have given in five stars, but the second rise was left out of the directions. After forming the wreaths I gave them a second 45 minute rise. Also, I didn’t have brandy, so I used apple cider for the fruit and let sit for four days in the refrigerator. Other than that small change, I followed the recipe exactly. It was fun to make and the wreaths looked exactly as pictured.