- 269 g King Arthur Unbleached All-Purpose Flour
- 99 g granulated sugar
- 6 g baking powder
- 3 g teaspoon salt
- 2 g ground cinnamon
- 1/2 g ground nutmeg
- 1/2 g ground ginger
- 113 g unsalted cold butter
- 227 g pumpkin purée (canned pumpkin)
- 1 large egg
- 4 g vanilla extract
- 120 g favorite dried fruit, chopped in small pieces if necessary
- 85 g melted butter
- 85 g confectioners' sugar
Preparation time 25mins
Cooking time 65mins
Adapted from kingarthurflour.com
1) Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment paper.
2) Whisk together the flour, sugar, baking powder, salt, and spices in a mixing bowl.
3) Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs.
4) In a separate bowl, mix together the pumpkin, egg, and vanilla.
5) Toss the fruit and nuts with the flour mixture until evenly distributed. Then combine the wet and dry ingredients.
Will form a very wet dough
6) Divide the dough in half; if you have a scale, each half will weigh slightly more than a pound (about 467g).
7) Shaping (as best you can) and placing each half on a parchment lined baking sheet
8) Bake the stollen until they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean; an instant-read thermometer will register about 205°F.
9) Remove the stollen from the oven, and transfer to a rack. Brush thoroughly with about half the melted butter. Sprinkle heavily with confectioners' or non-melting white sugar.
10) Allow the stollen to cool, then brush with the remaining butter (you'll have to reheat it), and sprinkle with the rest of the sugar. Let set for an hour or so, then wrap loosely in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for about a week at room temperature. For longer storage, omit the second butter/sugar coating; wrap well, and freeze for up to a month. Just before serving, sprinkle with sugar again.
Yield: two 1-pound stollen loaves.