Recipes
Approximately 5.9% relative to the sugar-butter mixture
(g / Bakers %)
Mixture A
500 / (50.0) unsalted fermented butter
50 / (5.0) unrefined cane sugar
35 / (3.5) TREHA®︎
10 / (1.0) salt
Mixture B
600 / (60.0) yuzu peel
300 / (30.0) dried apricot
300 / (30.0) dried mango
200 / (20.0) yuzu juice
Mixture A:
Bring fermented butter to room temperature, mix with sugar, TREHA®︎, and salt to cream.Mixture B:
Cut the dried fruits into 2–3 cm (0.75 - 1.2 inches) dice and marinate in yuzu juice.
Enhances the tartness of yuzu
Helps maintain a moist texture for longer freshness
(g / Bakers %)
200 / (20.0) all purpose flour
200 / (20.0) weak flour
30 / (3.0) fresh yeast
250 / (25.0) milk
Mixing:
5 minutes at low speed and 3 minutes at medium speed. Adjust the final dough temperature at 24°C/75.2°F.
Proofing:
At 30°C/86°F with 78% RH for 60 minutes
(g / Bakers %)
300 / (30.0) all purpose flour
300 / (30.0) weak flour
30 / (3.0) fresh yeast
100 / (10.0) marzipan
80 / (8.0) sugar-added egg yolk (20%)
20 / (2.0) heavy cream
80 / (8.0) milk
Mixing:
Combine all ingredients with sponge dough, mix 5 minutes at low speed, 3 minutes at medium speed. Add in the prepared Mixture A and B, then mix for 2 minutes at low speed.
Adjust the final dough temperature at 26°C/78.8°F.
Dividing/ Shaping:
180 g per piece. Gently roll and place into a mold.
Proofing:
At 30°C/86°F with 78% humidity for 40 minutes
Baking:
Top heat at 180℃/356°F and bottom heat at 180℃/356°F for 25 minutes. Rotate the tray and bake for another 5 minutes.
Final Step:
Once slightly cooled after baking, dip the stollen in clarified butter. Then coat with a mixture of unrefined cane sugar, powdered sugar, and TREHA®︎ in a 1:2:2 ratio. (All ingredients are not included in the listed quantities.)
A generous amount of yuzu juice and peel (preferably from Kito Yuzu featured below) gives this stollen its distinct citrus flavor. TREHA®︎ enhances the tartness of the yuzu, bringing out its bright character. This added benefit also helps the stollen stay moist and enjoyable for longer, making it a delightful treat to share or gift, especially as a seasonal item at a bakery.
(Shinya Honda [本多伸也], Owner Chef of "PANSHARE", Shinshiraoka, Japan)
Editor's note
Kito Yuzu is a premium Japanese citrus grown in a designated region, which in 2017 became the first product in Tokushima Prefecture to be registered under Japan’s Geographical Indication (GI) protection system. Known for its rich, elegant aroma and its vibrant, pronounced acidity that pairs beautifully with confections, Kito Yuzu offers qualities unmatched by other varieties. In 2023, it was selected by the winning team at the Coupe du Monde de la Pâtisserie (World Pastry Cup), earning global recognition for its exceptional value.
