Shortcut stollen with white chocolate, pistachios, and candied mandarin

Shortcut stollen with white chocolate, pistachios, and candied mandarin

Based on 6 ratings

Difficulty

Easy 👌

Preparation

45 min

Baking

70 min

Resting

120 min

Ingredients

2Servings
mandarins
13⅓ g
white chocolate
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
ground cinnamon
tsp
salt
41⅔ g
quark
41⅔ g
unsalted butter
eggs
12½ g
confectioner’s sugar
flour (for dusting)
MetricImperial

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

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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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