Shortcut stollen with white chocolate, pistachios, and candied mandarin

Name: Shortcut stollen with white chocolate, pistachios, and candied mandarin
Prep time: 2700 s
Cook time: 4200 s
Total time: 6900 s
Yield: 12 Servings
Cuisine: german
Ingredients: 5 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; 2 eggs; 75 g confectioner’s sugar; flour (for dusting)

Based on 5 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

120

min.

Resting

Ingredients

Servings:-12+

5	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
2	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
11g

Fat
26g

Carb
74g

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.

5 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
2 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!