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

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
Jeffrey Cagnes, who has been passionate about pastry from an early age, has established himself as one of the greatest talents of his generation. After distinguishing himself while working for the Stohrer House and winning the hearts of gourmets with his daring creations, Chef Cagnes returns to VoilaChef for the third time to share his unique expertise.

Cyrille Van Der Stuyft, virtuoso baker and 2015 Best Craftsman of France (MOF), is renowned for his precise techniques and his love of working with dough. True to his demanding, creative approach, he has also decided to return to VoilaChef to enhance your festive season.

They have designed three exclusive courses that brilliantly reinterpret classics and offer a skillful blend of their pastry and bakery expertise: a braided stollen, garnished with marzipan, a light and gourmet orange-flavored Tropézienne-style log and a marbled hazelnut and chocolate king cake with an elegant finish. Discover and master with ease this trio of festive recipes that will dazzle your guests

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