Thursday, December 22, 2011

Stollen recipe




A few of you asked for the Stollen recipe so here you go. Hope it works out as well for you as it has for me the past 25 years...can it really have been so long ago!


Stollen (German Christmas Bread)

makes 2 stollens

1/2 cup golden raisins
1 cup mixed candied peel (used in fruit cakes)
1 Tablespoon finely shredded lemon peel
1/4 cup brandy (maybe a touch more if the raisins or peel are dry)
1 package active dry yeast
1/4 cup warm water
1/2 cup lukewarm milk (scalded, then cooled)
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
3 eggs
4 to 4-1/2 cups flour
1/2 cup blanched almonds, chopped
2 Tablespoons butter, melted

glaze (optional)
1/2 cup confectionery sugar
3 Tablespoons milk
1 Tablespoon shredded lemon peel

12-24 hours before, mix dried fruit/peel, raisins, and 1 tablespoon of lemon peel with brandy.

On the day of breadmaking, drain the liquid from the peel; reserve the brandy. In a large bowl, dissolve the yeast in the warm water. Stir in the warm milk, butter, granulated sugar, salt, nutmeg, eggs, reserved brandy, and 2 cups of flour. Beat until smooth. Stir in brandied fruit mixture and almonds. Add enough flour until the dough is easy to handle.

Turn dough onto a lightly floured board. Knead until dough is smooth and elastic (about 5 minutes.) Place dough in a large bowl that is greased on all sides. Turn the dough so the greased/buttered side is up. Cover and let rise in a warm place until double in size (about 90 minutes.) Dough is ready when an indention remains when touched.

Turn dough out onto a floured board and punch down. Divide into half. Press one half into an oval 10 inches by 7 inches. Brush with melted butter then fold in half lengthwise. Place on a cookie sheet either greased or covered in parchment paper. Slightly turn in ends to make a crescent shape. Repeat with remaining dough. Cover and let rise until double (45 to 60 minutes.) Brush with melted butter. Heat oven to 375 degrees. Bake for 20-25 minutes. Brush with melted butter. Allow to cool on the pan for 3-5 minutes. Remove for pan and cool on a rack.

When cool either sprinkle with confectionery sugar or use lemon glaze. (I use the lemon glaze.)

5 comments:

Bonnie K Hunter said...

oooooh this sounds way yummy! I bet it smells heavenly baking!

Janet said...

I love stollen but never tried making it so thank you for sharing an authentic recipe.

Teresa in Music City said...

Looks like a real challenge but I'd love to try it!

2ne said...

The resepi looks good :-)
Have a great Christmastime.

Janet said...

Thanks for the recipe! How much salt do you add?
Did you put the cherries on before baking?

Thanks and merry hoho!