Shortcut stollen with white chocolate, pistachios, and candied mandarin

Shortcut stollen with white chocolate, pistachios, and candied mandarin

Based on 6 ratings
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Difficulty
Easy 👌
Preparation
45 min
Baking
70 min
Resting
120 min

Ingredients

2Servings
MetricImperial
20⅞ g
pistachios
8⅓ ml
dark rum
5 g
dried cranberries
54⅛ g
sugar
83⅓ g
flour
tsp
baking powder
tsp
vanilla sugar
tsp
ground nutmeg
tsp
salt
41⅔ g
quark
41⅔ g
unsalted butter
eggs
12½ g
confectioner’s sugar

Utensils

cutting board, knife, 2 saucepans (small), 2 fine sieves, citrus press, oven rack, silicone baking mat, bowl (small), rubber spatula, food processor, kitchen machine with dough hook (e.g. Bosch OptiMUM), oven, rolling pin, pastry brush, baking sheet

Nutrition per serving

Cal592
Fat26 g
Protein11 g
Carb74 g
  • Step 1/4

    Peel washed mandarins, trimming and discarding the ends. Cut into thick strips and remove as much white pith possible, then dice each strip and transfer to a small saucepan. Cover with water and bring to a boil. Let cook for approx. 5 min., then drain using a fine sieve and return mandarin to the saucepan. Squeeze peeled mandarins using a citrus press. Add juice and some sugar to the pan. Bring to a boil and let cook until all the liquid has evaporated. Place on an oven rack lined with a silicone baking mat and let dry overnight. Once dry, add dark rum and cranberries. Stir to combine, then set aside and let soak.
    • mandarins
    • 33⅓ g sugar
    • 8⅓ ml dark rum
    • 5 g dried cranberries
    • cutting board
    • knife
    • saucepan (small)
    • fine sieve
    • citrus press
    • oven rack
    • silicone baking mat
    • bowl (small)
    • rubber spatula

    Peel washed mandarins, trimming and discarding the ends. Cut into thick strips and remove as much white pith possible, then dice each strip and transfer to a small saucepan. Cover with water and bring to a boil. Let cook for approx. 5 min., then drain using a fine sieve and return mandarin to the saucepan. Squeeze peeled mandarins using a citrus press. Add juice and some sugar to the pan. Bring to a boil and let cook until all the liquid has evaporated. Place on an oven rack lined with a silicone baking mat and let dry overnight. Once dry, add dark rum and cranberries. Stir to combine, then set aside and let soak.

  • Step 2/4

    Transfer pistachios to a food processor and chop. Set aside, then chop white chocolate and set aside. Weigh out the flour in a kitchen machine with dough hook. Add baking powder, sugar, vanilla sugar, nutmeg, cinnamon, salt, quark, butter, and eggs and mix on low speed. Increase to medium speed after approx. 1 min. and knead for approx. 5 min. more. Add chopped pistachios and white chocolate, as well as the drained, candied mandarins and cranberries. Mix thoroughly on medium speed for approx. 3 min. then let rest at room temperature for approx. 1 hr.
    • 20⅞ g pistachios
    • 13⅓ g white chocolate
    • 83⅓ g flour
    • tsp baking powder
    • tsp vanilla sugar
    • tsp ground nutmeg
    • tsp ground cinnamon
    • tsp salt
    • 41⅔ g quark
    • 20⅞ g unsalted butter
    • eggs
    • 20⅞ g sugar
    • food processor
    • kitchen machine with dough hook (e.g. Bosch OptiMUM)

    Transfer pistachios to a food processor and chop. Set aside, then chop white chocolate and set aside. Weigh out the flour in a kitchen machine with dough hook. Add baking powder, sugar, vanilla sugar, nutmeg, cinnamon, salt, quark, butter, and eggs and mix on low speed. Increase to medium speed after approx. 1 min. and knead for approx. 5 min. more. Add chopped pistachios and white chocolate, as well as the drained, candied mandarins and cranberries. Mix thoroughly on medium speed for approx. 3 min. then let rest at room temperature for approx. 1 hr.

  • Step 3/4

    Preheat oven to 180°C/350°F. Flour a work surface and transfer rested dough to work surface and knead, adding more flour as needed. Roll out to a square. Brush with some water, then fold into thirds. Press gently, then transfer to a baking sheet, and bake for approx. 70 min.
    • flour (for dusting)
    • oven
    • rolling pin
    • pastry brush
    • baking sheet

    Preheat oven to 180°C/350°F. Flour a work surface and transfer rested dough to work surface and knead, adding more flour as needed. Roll out to a square. Brush with some water, then fold into thirds. Press gently, then transfer to a baking sheet, and bake for approx. 70 min.

  • Step 4/4

    Melt butter in a small saucepan. Once stollen is golden brown all over, remove from oven and brush with melted butter. Dust with a thick layer of confectioner’s sugar. Repeat once more with the butter and confectioner’s sugar. Enjoy!
    • 20⅞ g unsalted butter
    • 12½ g confectioner’s sugar
    • saucepan (small)
    • fine sieve

    Melt butter in a small saucepan. Once stollen is golden brown all over, remove from oven and brush with melted butter. Dust with a thick layer of confectioner’s sugar. Repeat once more with the butter and confectioner’s sugar. Enjoy!

  • Enjoy your meal!

    Shortcut stollen with white chocolate, pistachios, and candied mandarin

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