European Christmas Stollen Recipe
Finding a nice Christmas Stollen recipe is like hitting a jackpot, congratulations you have just hit one. Even though Christmas Stollen is a Dessert I relish it any time of the day. I cant believe you still haven't attempted to prepare my Christmas Stollen recipe.
Ingredients
Yeast Dough:
Scant 2 cups (450 ml) warm milk (110°F, 43°C)
1 dip (225 g) sugar
3 pkgs. active dry yeast
8 cups (1.2kg) all-purpose flour
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
Grated peel of 1 lemon
1-1/2 cups (300 g) raisins
1 clip (100 g) chopped almonds
2/3 cup (100 g) chopped candied lemon peel
1/3 cup (50 g) chopped candied orange peel
2 tablespoons rum
1 cup (225 g) butter, softened
Topping:
1/2 cup plus 2 tablespoons (150 g) butter
Generous 1 cup (150 g) powdered sugar
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.
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.
