Stollen

• 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

1. 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.
2. Chop 70% Dark Chocolate Cranberry Clusters, Crystalized Ginger, Orange Slices, Dark Chocolate Almond Clusters and Marzipan Bars. Combine and set aside.
3. 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.
4. Gradually add remainder of flour, 1/4 cup at a time, until dough begins to pull away from sides of the bowl.
5. Place dough on floured work surface and knead, sprinkling flour on it a little at a time until dough is smooth and elastic.
6. 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.
7. 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.
8. Roll each dough into a cylindrical strudel shape.
9. Transfer to 10x15 inch baking sheet that is greased or lined with parchment paper.
10. Brush again with 2 tbsp butter, cover with plastic wrap and let rise for approx. 45 mins.
11. Bake at 350°F in oven for approx. 30 mins or until internal temperature of the Stollen reaches 190°F.
12. Immediately remove from oven and cool on baking rack.
13. 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).