DIY ✸ Seasonal handicrafts ✸ Gifts

folia Pistachio Stollen

Autor*in

Basti

Published

09/26/2024

What you need:

250g shelled pistachios
100g sugar
250ml milk
2 cubes fresh yeast (84g)
1kg flour
1 tsp cinnamon
1 tbsp vanilla sugar
500g soft butter
1 tsp salt
200g marzipan paste
folia Stollen tube

When the days get shorter and the smell of cinnamon, vanilla and freshly baked cookies wafts through the house, the most cozy time of the year begins. Everything becomes a little quieter, a little slower and the kitchen is transformed into a real baking paradise. Between clouds of flour and the clatter of mixing bowls, a little star is created that should not be missing on any winter coffee table: the folia pistachio stollen.

Juicy, aromatic and full of fine pistachio pieces, it is not only a delight, but also a gift that comes from the heart. And the best thing? It is not only perfectly protected in our new Stollen tube, but also beautifully packaged. The delicate look, the elegant details and the warm winter atmosphere make it a gift that you will want to give straight away. Whether for family, friends, colleagues or as a loving present: your pistachio stollen will be a real Christmas favourite that will make eyes light up and hearts warm. Add a little bow, perhaps a handwritten greeting and you've conjured up a sweet portion of Christmas happiness that is guaranteed to be remembered for a long time. So: preheat the oven, prepare the pistachios, pull out the stollen tube and let the festive season begin!

The recipe is for 2 stollen moulds , each 30 cm long.

Heat the milk, then crumble in the yeast and stir to dissolve. stir 6 tablespoons of flour and 1 tablespoon of sugar into the yeast milk. Cover the pre-dough with cling film and leave to rise in a warm place for about 30 minutes.

Sift the remaining flour into a large bowl (or the bowl of a food processor). Add the vanilla sugar, cinnamon powder, cubed butter, the remaining sugar and salt. Add the pre-dough. Knead all the ingredients with the dough hooks of a hand mixer (or food processor) to form a smooth and supple dough.

To make the pistachio cream, grind the pistachios, mix with a little milk and the marzipan paste and stir into a smooth cream.

Divide the dough in half, shape the halves into loaves on a floured work surface, cover and leave to rise for about 45 minutes. In the meantime, grease the molds with butter.

Roll out the loaves on a floured work surface into rectangles the length of the stollen shapes. Spread half of the pistachio cream on each piece. Roll up the dough into a roll and place in the tins. Cover the dough and leave to rise until the dough fills the entire tin.

Preheat the oven to 180 (fan oven unsuitable). Line a baking tray with baking paper. Turn the stollen with the tin onto the baking tray. Bake with the tin in the hot oven on the middle shelf for about 30 minutes, then lift off the tin and bake the stollen for another 30 minutes.

In the meantime, melt the remaining butter. Remove the stollen, brush with butter and leave to soak in. Brush with melted butter until it has been used up. Dust the stollen with powdered sugar and leave to cool completely.

Wrap the stollen in aluminum foil and leave to rest in a cool place for 2-4 weeks. Dust with pistachio pieces and powdered sugar before cutting.