Stollen Pressure Cooker Recipe You Gotta Try
A festive and flavorful Stollen bread made extra tender using the magic of a pressure cooker! Packed with brandy-soaked fruit, warm spices, and marzipan for the ultimate holiday treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 500 g all-purpose flour base for dough
- 100 g granulated sugar adds sweetness
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 packet active dry yeast 7 g
- 200 ml warm milk
- 150 g unsalted butter softened
- 1 large egg
- 200 g mixed dried fruit soaked in 50 ml brandy
- 100 g chopped almonds
- 100 g marzipan for the center
- icing sugar for dusting
Instructions
Instructions
- Soak mixed dried fruit in brandy for at least 2 hours or overnight.
- Mix flour, sugar, cinnamon, nutmeg, cloves, and yeast in a large bowl.
- Add warm milk, butter, and egg into dry mixture and stir into a sticky dough.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Fold in soaked fruit and chopped almonds evenly throughout.
- Cover bowl and let dough rise in warm spot for 1–2 hours until doubled in size.
- Roll dough into a rectangle and place marzipan log in center. Fold dough over and seal edges.
- Transfer dough to parchment-lined pan, let rise again for 45 minutes.
- Preheat oven to 180°C (350°F).
- Bake for 35-40 minutes until golden brown and aromatic.
- Let Stollen cool before dusting with icing sugar.
- Slice and serve warm or store for later.
Notes
Wrap leftovers in plastic or foil to retain moisture. Freeze slices for longer storage.