how2heroes » Holiday Stollen Bread

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Ingredients

Stollen Filling

2 cups dark raisins
¾ cup golden raisins
¼ cup candied lemon peel
1 cup candied orange peel
4 tbsp dark rum
2 tbsp vanilla extract
10 oz almond paste, divided & rolled into 2 cylindrical tubes, about 5" in length & ¾" in diameter

Starter

2 tsp dry yeast
¼ cup + 2 tbsp bread flour
¼ cup milk

Stollen Dough

1⅓ cup bread flour
5 tsp sugar
½ tsp kosher salt
1 egg yolk
2 tbsp almond paste
⅔ cup butter
¼ tsp nutmeg
¼ tsp cardamom
non-stick cooking spray
melted butter
sugar, for dusting

How-to

Prepare Filling

Macerate all dried fruit in rum and vanilla one day prior to making the stollen. Set almond paste aside

Stollen Starter

Hydrate yeast in milk. Mix with flour and let rest for 2 hours in a slightly warm area

Make Stollen Dough, Proof & Bake

In a stand mixer, mix almond paste and butter with paddle attachment until creamy
Add yolk and mix until combined
Add sugar, salt, nutmeg & cardamom until combined
Change to hook attachment and add flour and starter. Mix on low speed for 3 minutes. Raise speed to medium and mix for 8-10 additional minutes
Add macerated fruit and mix at low speed for 3 minutes, then raise speed to medium and mix for an additional 4 minutes
Cover dough with plastic wrap and let rest for 1 hour
Divide dough and shape into 2 loaves. Place each half of dough on counter and roll in the middle of the loaves, lengthwise, with a rolling pin to create a crevice to place the tube of almond paste. Fold dough up and around paste, pressing edges to seal. Allow to rest for 30 minutes, covered loosely with plastic wrap
Preheat oven to 325º
Bake loaves for 45 minutes on sheet pan greased with non-stick cooking spray
Remove from oven, allow to cool
Brush loaves with melted butter and sprinkle generously with white sugar. Slice and serve

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Jiho Kim

At head of the L’Espalier pastry team, Chef Jiho Kim guarantees that every meal ends on a high note with one of his stunningly arranged desserts. A Seoul, Korea native, Jiho has been fascinated with the culinary arts since a young age. He pursued his passion at the Kyung Ju Hotel School in his home city, completing two intense years of training to receive the Korean National Culinary Certification. Jiho has also studied with some of the master artisans in his field known as MOF Chefs or Meilleur Ouvrier de France over the course of his 15 years in the business. Jiho began his professional career at the five-star Renaissance Hotel in Seoul, where he spent more than 10 years as pastry chef. During this time there, Jiho sharpened his skills while leading a team of more than 20 chefs to produce large scale banquet and fine dining pastry cuisine. It was Jiho’s refined talent in pastry arts that earned him a spot to compete on individual and team levels for the hotel creating grand chocolate and sugar showpieces.

Relocation to the US propelled Jiho’s career and brought him to L’Espalier in less than two years. Jiho’s US pastry career launched at Sandrine Bistro in Boston, followed by a year at Viridian Restaurant in Washington, DC. At Washington’s newest French American fine dining restaurant, Jiho was able to take his creativity to the next level through personally designing and producing a spectacular dessert menu. Jiho returned to Boston in 2006 and now adds a harmonious layer to the existing group at L’Espalier. Jiho has been able to create many small masterpieces in the L’Espalier kitchen, and is always evolving his brilliant techniques and menus. Jiho currently lives in Quincy, MA with his lovely wife Yoon.

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