German Stollen Recipe
Summary
Difficulty LevelBetter BuyHealth IndexHealthy++
Ingredients
| Raisins | 3/4 Cup (16 tbs) | |
| 1/2 cup chopped mixed candied fruits and peels | ||
| Currants | 1/4 Cup (16 tbs) | |
| Rum | 1/4 Cup (16 tbs) | |
| All purpose flour | 4 3/4 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Orange peel | 2 Tablespoon, finely shredded | |
| Lemon peel | 1 Tablespoon, finely shredded | |
| Almond extract | 1/2 Teaspoon | |
| Almonds | 1/2 Cup (16 tbs), chopped | |
| Rum Icing | ||
Directions
Soak raisins, mixed fruits, and currants in rum.
Meanwhile, in large mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, butter or margarine, sugar, and 1 teaspoon salt just till warm (115°F to 120°F), stirring constantly till butter almost melts.
Add to dry mixture in mixing bowl.
Add eggs, orange and lemon peels, and almond extract.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat for 3 minutes at high speed.
By hand, stir in fruit-rum mixture, chopped almonds, and enough of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface; knead in remaining flour to make a soft dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Punch down; divide in half.
Cover; let rest for 10 minutes.
Roll one half to a 12x8-inch oval.
Fold long side of oval to within 1/2-inch of opposite side; seal edge.
Place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise till double (30 to 45 minutes).
Bake in 375°F oven for 15 to 20 minutes.
Transfer to wire rack.
Cool slightly.
While stollens are still warm, frost with Rum Icing.
Garnish with toasted slivered almonds, if desired.
Meanwhile, in large mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, butter or margarine, sugar, and 1 teaspoon salt just till warm (115°F to 120°F), stirring constantly till butter almost melts.
Add to dry mixture in mixing bowl.
Add eggs, orange and lemon peels, and almond extract.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat for 3 minutes at high speed.
By hand, stir in fruit-rum mixture, chopped almonds, and enough of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface; knead in remaining flour to make a soft dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Punch down; divide in half.
Cover; let rest for 10 minutes.
Roll one half to a 12x8-inch oval.
Fold long side of oval to within 1/2-inch of opposite side; seal edge.
Place on greased baking sheet.
Repeat with remaining dough.
Cover; let rise till double (30 to 45 minutes).
Bake in 375°F oven for 15 to 20 minutes.
Transfer to wire rack.
Cool slightly.
While stollens are still warm, frost with Rum Icing.
Garnish with toasted slivered almonds, if desired.
Chef
