Braided Stollen

Braided Stollen

Jeffrey Cagnes et Cyrille Van Der Stuyft
Difficulty Icon
Beginner
Recipe Time Icon
1h00
8
Videos
A braided version of the traditional Alsatian Stollen, made with soft milk bread dough and a melting marzipan heart hidden in each strand. Flavored with lemon, candied orange and almond, this brioche combines tradition and creativity for an irresistible gourmet experience this holiday season.
Braided Stollen
Completion time
Preparation
1h00
Baking
0h20
Resting
5h15
Techniques taught
  • Flavoring a dough
  • Balling up dough
  • Forming a glutinous network
  • Kneading brioche dough with a mixer
  • Folding a leavened dough
  • Dough frassage by hand
  • Making marzipan
  • Cutting brioche dough
  • Folding a leavened dough
  • Shaping marzipan
  • Rolling out leavened dough
  • Degassing a dough
  • Flour a work surface
  • Adding inclusions to a dough
  • Crushing dried fruit
  • Decorating with dried fruit
  • Shaping brioche dough
  • Final proof & dough rising
  • Using a brush
  • Baking a brioche
Discover the first step of this course for free

Step 1 : Kneading the milk bread dough, first proof and folding

Jeffrey Cagnes et Cyrille Van Der Stuyft
Jeffrey Cagnes et Cyrille Van Der Stuyft
Pastry Chef / Best Craftsman of France Baker | Jeffrey Cagnes Paris / International trainer
Pastry Chef / Best Craftsman of France Baker | Jeffrey Cagnes Paris / International trainer

Step 2 : Homemade marzipan

Step 3 : Weighing and pre-shaping the dough

Step 4 : Shaping the marzipan strands

Step 5 : Rolling out the future strands of dough

Step 6 : Adding dried fruits and marzipan strands to the dough

Step 7 : Braiding the dough and final proof

Step 8 : Baking and finishing the Stollen brioche

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