Name: Braided Stollen
Yield: 4 loaves, 1 pound 2 ounces (510 g) each
Cuisine: Swiss
Ingredients: Grated zest from 1 orange; 1 tablespoon (15 g) salt; ½ teaspoon (2.5 ml) vanilla extract; ½ teaspoon (2.5 ml) orange flower water; 2 eggs; 3 ounces (85 g) granulated sugar; 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 2 ounces (55 g) fresh compressed yeast; 1½ cups (360 ml) warm water (105° to 115°F/40° to 46°C); About 2 pounds (910 g) bread flour; Cinnamon sugar; Egg wash; 4 ounces (115 g) unsalted butter, at room temperature; 3 ounces (85 g) blanched almonds, finely ground; 7 ounces (200 g) golden raisins

Preparation info

4
loaves, 1 pound 2 ounces each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This is a simplified version of the usual richer stollen, which is studded with the familiar candied and dried fruits. Although it lacks most of those goodies, braided stollen has a delightful flavor of its own supplied by orange zest, orange flower water, and golden raisins (known in Europe as sultana raisins). While the Dresdener and Weihnacht varieties of stollen are made for Christmas only (see “About Stollen,”), many oth