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European Christmas Stollen

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<p><a href="http://en.wikipedia.org/wiki/Stollen">http://en.wikipedia.org/wiki/Stollen</a></p>
Ingredients
  Warm milk 450 Milliliter (2 Cup, 110°F, 43°C)
  Sugar 225 Gram
  Active dry yeast 3⁄4 Ounce (Three 0.25 Ounce Package)
  All purpose flour 1 1⁄5 Kilogram (8 Cup)
  Salt 1⁄2 Teaspoon
  Eggs 2
  Vanilla extract 1⁄2 Teaspoon
  Grated lemon peel 1
  Raisins 300 Gram (1 1/2 Cup)
  Chopped almonds 100 Gram
  Candied lemon peel 100 Gram, chopped (2/3 Cup)
  Candied orange peel 50 Gram, chopped (1/3 Cup)
  Rum 2 Tablespoon
  Butter 225 Gram, softened (1 Cup)
  Butter 150 Gram (10 Tablespoon)
  Powdered sugar 150 Gram (1 Cup)
Directions

To make yeast dough, put warm milk into a medium bowl; stir in 11 tablespoon sugar.
Sprinkle with yeast; let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift 6-2/3 cups (1 kg) flour, salt and remaining sugar into a large bowl.
Lightly beat eggs into yeast mixture with vanilla and lemon peel.
Pour into flour mixture, combining to make a firm dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 1 hour.
Mix raisins, almonds and candied peel in a medium bowl; sprinkle with rum.
Cover and let steep.
Work butter and remaining flour together; knead into risen dough.
Cover and let stand in a warm place 15 minutes.
Work fruit and rum mixture quickly into dough.
Cover and let stand in a warm place 15 minutes.
Grease baking sheets.
Divide dough into 3 portions.
On a floured surface, gently roll each piece into a 12-inch (30-cm) long oval which is thinner in the middle than at the edges.
Fold dough over lengthwise, making a 6-inch (15-cm) length.
This gives the typical stollen shape.
Place dough on baking sheet.
Repeat with remaining 2 pieces of dough.
Cover and let stand in a warm place 20 minutes, until increased in size.
Preheat oven to 350°F (175°C).
Bake stollen 30 to 35 minutes or until a rich golden brown.
To make topping, melt butter.
Brush melted butter over hot stollen.
Sift powdered sugar generously over stollen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Interest: 
Party

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