Shortcut stollen with white chocolate, pistachios, and candied mandarin

Step 1/4

• ⅞ mandarins
• 33⅓ g sugar
• 8⅓ ml dark rum
• 5 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

• 20⅞ g pistachios
• 13⅓ g white chocolate
• 83⅓ g flour
• ⅜ tsp baking powder
• ⅓ tsp vanilla sugar
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cinnamon
• ⅛ tsp salt
• 41⅔ g quark
• 20⅞ g unsalted butter
• ⅓ eggs
• 20⅞ 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

• 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

• 20⅞ g unsalted butter
• 12½ 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!

Enjoy your meal!