German Stollen Recipe
Ingredients
| Raisins | 3/4 Cup (16 tbs) | |
| 1/2 cup chopped mixed candied fruit | ||
| Currants | 1/4 Cup (16 tbs), dried | |
| Apple Juice | 3/4 Cup (16 tbs) | |
| 4-1/2 to 5 cups all-purpose flour, divided | ||
| Active dry yeast | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Orange peel | 2 Tablespoon, grated | |
| Lemon peel | 1 Tablespoon, grated | |
| Almond extract | 1/2 Teaspoon | |
| Almonds | 1/2 Cup (16 tbs), chopped | |
| Confectioner’s sugar | 1 Cup (16 tbs) (GLAZE (optional):) | |
| Milk | 4 Tablespoon (GLAZE (optional):) | |
Directions
In a bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well.
In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt).
Add to flour mixture; mix well.
Add eggs, grated peels and extract.
Beat on low speed until moistened; beat on medium for 3 minutes.
Stir in almonds, fruit mixture and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half into a 12-in.x 8-in.oval.
Fold one of the long sides over to within 1 in.of the opposite side; press edges lightly to seal.
Place on greased baking sheets.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
Cool on wire racks.
Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen.
In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well.
In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt).
Add to flour mixture; mix well.
Add eggs, grated peels and extract.
Beat on low speed until moistened; beat on medium for 3 minutes.
Stir in almonds, fruit mixture and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half into a 12-in.x 8-in.oval.
Fold one of the long sides over to within 1 in.of the opposite side; press edges lightly to seal.
Place on greased baking sheets.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
Cool on wire racks.
Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen.
Chef
