Shortcut stollen with white chocolate, pistachios, and candied mandarin

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Devan

Devan

Editor

Difficulty

Easy 👌
45
min.
Preparation
70
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
mandarins
80 g white chocolate
125 g pistachios
50 ml dark rum
30 g dried cranberries
325 g sugar
500 g flour
2½ tsp baking powder
2 tsp vanilla sugar
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp salt
250 g quark
250 g unsalted butter
eggs
75 g confectioner’s sugar
flour (for dusting)
Metric
Imperial

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

Cal
592
Protein
11 g
Fat
26 g
Carb
74 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
    • 200 g sugar
    • 50 ml dark rum
    • 30 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.
    • 125 g pistachios
    • 80 g white chocolate
    • 500 g flour
    • 2½ tsp baking powder
    • 2 tsp vanilla sugar
    • ¼ tsp ground nutmeg
    • ½ tsp ground cinnamon
    • ½ tsp salt
    • 250 g quark
    • 125 g unsalted butter
    • eggs
    • 125 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!
    • 125 g unsalted butter
    • 75 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!