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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseDessert
MethodBakedSpecialityChristmas

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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast
happy valentine day