European Christmas Stollen Recipe
Ingredients
| Scant 2 cups (450 ml) warm milk (110°F, 43°C) | ||
| 1 dip (225 g) sugar | ||
| 3 pkgs. active dry yeast | ||
| All purpose flour | 8 Cup (16 tbs) (Yeast Dough:) | |
| Salt | 1/2 Teaspoon (Yeast Dough:) | |
| Eggs | 2 (Yeast Dough:) | |
| Vanilla extract | 1/2 Teaspoon (Yeast Dough:) | |
| Grated peel of 1 lemon | ||
| Raisins | 1/2 Cup (16 tbs) (Yeast Dough:) | |
| 1 clip (100 g) chopped almonds | ||
| Candied lemon peel | 2/3 Cup (16 tbs), chopped (Yeast Dough:) | |
| Candied orange peel | 1/3 Cup (16 tbs), chopped (Yeast Dough:) | |
| Rum | 2 Tablespoon (Yeast Dough:) | |
| Butter | 1 Cup (16 tbs), softened (Yeast Dough:) | |
| Butter | 1/2 Cup (16 tbs) (Topping:) | |
| 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.
Chef
