Chocolate Stollen is Martin’s Holiday Gift to You

Summary by Krater

Martin demonstrates how to make a chocolate hazelnut stollen, a holiday bread inspired by traditional stollen but made with a chocolate hazelnut flavor profile. He guides viewers through making a stiff preferment, mixing the dough with citrus zest, hazelnuts, cognac, vanilla, eggs, and cocoa, and folding in bittersweet chocolate chips and toasted hazelnuts.

From the video

Answers: How do I make chocolate hazelnut stollen?

• Chocolate-hazelnut stollen recipe
• Stiff preferment preparation
• Dough mixing and windowpane test
• Hazelnut paste preparation
• Shaping and folding stollen loaves
• Baking and finishing stollen with butter and sugar

Ingredients

• 3/4 cup plus 2 tablespoons (109g) King Arthur unbleached all-purpose flour
• heaping 1/4 teaspoon (1g) instant yeast
• 1/4 cup plus 2 teaspoons (65g) water, room temperature
• 3 (29g) zest of large oranges
• 3/4 cup (109g) hazelnuts, toasted, chopped
• 3 tablespoons (44g) cognac
• 1 1/2 teaspoons (6g) King Arthur pure vanilla extract
• 1 large egg, room temperature
• 2 tablespoons (32g) water, warm (115F to 120F)
• 2 teaspoons (7g) instant yeast
• null sugar
• null honey
• 1 cup plus 4 teaspoons (133g) King Arthur unbleached all-purpose flour
• null salt
• 1/4 cup (19g) Dutch-process cocoa
• null unsalted butter, pliable
• 2/3 cup (109g) bittersweet chocolate chips
• 2/3 cup (98g) hazelnuts, toasted
• scant 1/2 cup (47g) confectioners' sugar
• 1/4 teaspoon (1.5g) salt
• 1 tablespoon (15g) large egg white
• 1 to 2 teaspoons water
• null confectioners' sugar
• 5 tablespoons (67g) butter, melted
• 1/4 cup (50g) granulated sugar
• null King Arthur snow white non-melting sugar

What it concludes

• Toasting cedar nuts or hazelnuts inside a loaf gives them more flavor than if they were only on the outside.
• Soaking nuts overnight prevents them from pulling moisture from the dough.
• Mixing a strong base dough before adding pliable butter produces a better windowpane and loaf structure.
• Adding confectioners' sugar to the outside of baked stollen gives it a holiday-spirited confection finish without making the base dough overly sweet.