- 80 g 70% Dark Chocolate Cranberry Clusters, approx. 8-10 pieces
- 80 g Crystallized Ginger
- 80 g Orange Slices, approx. 8-10 pieces
- 100 g Dark Chocolate Almond Clusters (purchase in-shop)
- 2 Marzipan Bars
- 1/3 cup honey
- 1 large egg, beaten
- 1/2 cup butter, softened + 4 tbsp for brushing the dough
- 1 tbsp lemon zest, finely grated
- 1 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 3 1/2 cups all-purpose flour
For Dough Starter:
- 1 scant tablespoon or a 1.4 oz. pack of active dry yeast
- 1/4 cup warm water at approx. 110°F
- 2/3 cup milk at approx. 110°F
- 1 tsp sugar
- 1 cup all-purpose flour
- Prepare dough starter by sprinkling yeast in a bowl of warm water, then add milk, sugar and flour to the mix. Cover with plastic wrap and let rise until light and bubbly, for approx. 30 minutes.
- Chop 70% Dark Chocolate Cranberry Clusters, Crystalized Ginger, Orange Slices, Dark Chocolate Almond Clusters and Marzipan Bars. Combine and set aside.
- In large bowl, combine 2 cups of flour, the honey, egg, butter, lemon zest, salt and spices. Add prepared dough starter and mix vigorously for 2 minutes.
- Gradually add remainder of flour, 1/4 cup at a time, until dough begins to pull away from sides of the bowl.
- Place dough on floured work surface and knead, sprinkling flour on it a little at a time until dough is smooth and elastic.
- Place dough in oiled bowl and brush completely with oil. Cover with plastic wrap or kitchen towel and let rise until doubled, approx. 1 hr.
- When ready, split the dough in half and roll each half into an 8x11 inch oval. Brush with 2 tbsp melted butter and evenly add chopped chocolate nuts and fruits.
- Roll each dough into a cylindrical strudel shape.
- Transfer to 10x15 inch baking sheet that is greased or lined with parchment paper.
- Brush again with 2 tbsp butter, cover with plastic wrap and let rise for approx. 45 mins.
- Bake at 350°F in oven for approx. 30 mins or until internal temperature of the Stollen reaches 190°F.
- Immediately remove from oven and cool on baking rack.
- For the topping, set aside 1/2 cup of powdered sugar and melt 1/4 cup of butter. Brush with melted butter and dust with powdered sugar, repeating until both are used up. Stollen should have a thick coat at end (as pictured).