Ingredients
- 500 g bread flour
- 7 g instant yeast
- 1 tsp salt
- 180 ml warm whole milk
- 120 ml Québec maple syrup
- 1 large egg
- 100 g unsalted butter, softened
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 150 g raisins
- 100 g candied citrus peel
- 100 g chopped almonds
- 60 g unsalted butter, melted for brushing
- 60 ml Québec maple syrup for glazing
Method
- Mix flour, yeast, salt, spices, milk, maple syrup, and egg; knead in the softened butter until smooth.
- Knead in raisins, candied peel, and almonds; cover and let rise until doubled, about 90 minutes.
- Shape into an oval, fold lengthwise, and let rise for 30 minutes.
- Bake at 175 °C for 35–40 minutes.
- Brush the hot loaf with melted butter and maple syrup; cool before slicing.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar in the dough plus powdered sugar for finishing
Conversion used: Replace the dough sugar and finishing sugar with 120 ml maple syrup in the dough and 60 ml for glazing; reduce the milk by 60 ml to offset syrup liquid. Bake at 175 °C instead of 190 °C, a 15 °C reduction.
Why Quebec maple syrup: Maple complements the dried fruit, citrus, spice, and almond flavors expected in stollen. A maple glaze preserves the festive finish while giving this traditional bread a regional Québec identity.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →