German Christmas Stollen
Christmas = Stollen
Christmas just isn't the same unless there is a stollen to eat along with a strong cup of coffee! My mom always makes the baking cheese version of stollen. I whipped up one yesterday. And this morning I decided I'd make a yeast-based version. It is rising as I write this! I'm so enjoying being able to putz around in my kitchen basically uninterrupted. It was so much fun to put this one together. Here's the recipe from the Baking, Easy & Elegant cookbook which I bought waaaaay back in the 80's sometime!
Christmas Stollen
Step 1:
3/4 cup milk, scalded
1 cup butter or margarine, room temperature
3/4 cup granulated sugar
1 tsp salt
Scald the milk, stir in butter, sugar and salt; set aside and cool to room temp.
Step 2:
2 tbsp (2 packages) active dry yeast
1 tsp granulated sugar
1/2 cup warm water
Stir the yeast and sugar together, add the warm water. Stir and let sit for 5-10 minutes until it begins to bubble.
Step 3:
2 eggs, slightly beaten
While the yeast is growing and the milk is cooling down beat the eggs and measure the spices:
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground mace
Also, measure the flour into a separate bowl:
About 3 3/4 cups all-purpose flour
Also, measure out the fruit & nuts into a separate bowl:
1 cup golden raisins
1/2 cup dark raisins
1 cup finely chopped almonds, walnuts or pecans
1/2 cup diced candied lemon peel or candied orange peel
Step 4:
Add the cooled milk/butter mixture to the yeast mixture. Add in the eggs, spices and 3 cups of flour. Beat thoroughly in your stand mixer. Add the fruit and nuts and change your blade to the dough hook. Add enough of the remaining flour to make a stiff dough. Allow to knead with the machine for a good 5 minutes or more or by hand for 10 minutes.
Turn dough into an oiled bowl, turn dough over to cover the entire ball with a bit of oil. Cover and set aside in a draft-free place allowing it to double in size.
Step 5:
Punch down dough, knead a couple of times, shape into a loaf and place on a prepared baking sheet. Allow to rise again for about 1/2 hour. Bake at 375 F. about 25-30 minutes until nicely browned and stollen sounds hollow when tapped on bottom.
Step 6:
3 tbsp butter or margarine, melted
Powdered sugar
Remove stollen from oven, brush with the melted butter while still warm and sprinkle with powdered sugar.
Christmas just isn't the same unless there is a stollen to eat along with a strong cup of coffee! My mom always makes the baking cheese version of stollen. I whipped up one yesterday. And this morning I decided I'd make a yeast-based version. It is rising as I write this! I'm so enjoying being able to putz around in my kitchen basically uninterrupted. It was so much fun to put this one together. Here's the recipe from the Baking, Easy & Elegant cookbook which I bought waaaaay back in the 80's sometime!
Christmas Stollen
Step 1:
3/4 cup milk, scalded
1 cup butter or margarine, room temperature
3/4 cup granulated sugar
1 tsp salt
Scald the milk, stir in butter, sugar and salt; set aside and cool to room temp.
Step 2:
2 tbsp (2 packages) active dry yeast
1 tsp granulated sugar
1/2 cup warm water
Stir the yeast and sugar together, add the warm water. Stir and let sit for 5-10 minutes until it begins to bubble.
Step 3:
2 eggs, slightly beaten
While the yeast is growing and the milk is cooling down beat the eggs and measure the spices:
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground mace
Also, measure the flour into a separate bowl:
About 3 3/4 cups all-purpose flour
Also, measure out the fruit & nuts into a separate bowl:
1 cup golden raisins
1/2 cup dark raisins
1 cup finely chopped almonds, walnuts or pecans
1/2 cup diced candied lemon peel or candied orange peel
 |
| The ingredients |
Add the cooled milk/butter mixture to the yeast mixture. Add in the eggs, spices and 3 cups of flour. Beat thoroughly in your stand mixer. Add the fruit and nuts and change your blade to the dough hook. Add enough of the remaining flour to make a stiff dough. Allow to knead with the machine for a good 5 minutes or more or by hand for 10 minutes.
Turn dough into an oiled bowl, turn dough over to cover the entire ball with a bit of oil. Cover and set aside in a draft-free place allowing it to double in size.
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| The dough ready to rise |
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| Doesn't it look lovely?! |
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| In the bowl, ready to grow! |
Punch down dough, knead a couple of times, shape into a loaf and place on a prepared baking sheet. Allow to rise again for about 1/2 hour. Bake at 375 F. about 25-30 minutes until nicely browned and stollen sounds hollow when tapped on bottom.
Step 6:
3 tbsp butter or margarine, melted
Powdered sugar
Remove stollen from oven, brush with the melted butter while still warm and sprinkle with powdered sugar.
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