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Braided stollen
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.
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Kneading the milk bread dough, first proof and folding
Techniques covered
- Dough proofing
- Forming a glutinous network
- Zesting a citrus fruit
- Kneading brioche dough with a mixer
- Flavoring a dough
- Folding a leavened dough
- Balling up dough
- Dough frassage by hand
- Making marzipan
- Cutting brioche dough
- Shaping marzipan
- Flour a work surface
- Rolling out leavened dough
- Degassing a dough
- Decorating with dried fruit
- Adding inclusions to a dough
- Crushing dried fruit
- Shaping brioche dough
- Final proof & dough rising
- Baking a brioche
- Using a brush
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