Homemade Stollen Recipe
Stollen is a sweet German Christmas traditional bread. Full of currants, cherries, fruits and nuts, this sweet bread is apt for celebrating the forthcoming occasion. Try this Stollen and tell me if you like it.
Ingredients
1 tablespoon active dry yeast
1/3 cup warm water (105°-115°F)
1 3/4-2 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 egg
1 egg yolk
1/4 cup unsalted butter, softened
1/2 tablespoon grated lemon peel
2 tablespoons chopped candied orange peel
2 tablespoons chopped almonds
2 tablespoons chopped candied citron
2 tablespoons chopped candied cherries
2 tablespoons golden raisins
Unsalted butter, melted
Vanilla confectioners' sugar, if desired
Glaze
1 egg white
1 tablespoon water
Icing (optional)
3/4 cup confectioners' sugar
1 tablespoon milk
Candied citron
Candied cherry halves
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Add 1 1/2 cups flour, sugar, salt, egg, egg yolk, and butter. Mix thoroughly.
2 Add lemon peel and enough remaining flour to make a soft dough. Knead in orange peel, almonds, citron, cherries, and raisins.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
4 Punch down dough. Shape into a 7 x 10-inch oval. Brush with melted butter. Fold in half lengthwise; press only folded edge firmly.
5 Place loaf on greased baking sheet. Combine egg white and water; brush over top. Let rise in warm place until double€”about 45€”60 minutes.
6 Bake in a preheated 350°F oven 25€”35 minutes or until done.
7 Cool on wire rack. Make icing, and frost. Decorate with pieces of candied citron and candied cherry halves. Or if desired, sprinkle with vanilla confectioners' sugar while warm. You may sprinkle with vanilla confectioners' sugar again before serving.
2 Add lemon peel and enough remaining flour to make a soft dough. Knead in orange peel, almonds, citron, cherries, and raisins.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
4 Punch down dough. Shape into a 7 x 10-inch oval. Brush with melted butter. Fold in half lengthwise; press only folded edge firmly.
5 Place loaf on greased baking sheet. Combine egg white and water; brush over top. Let rise in warm place until double€”about 45€”60 minutes.
6 Bake in a preheated 350°F oven 25€”35 minutes or until done.
7 Cool on wire rack. Make icing, and frost. Decorate with pieces of candied citron and candied cherry halves. Or if desired, sprinkle with vanilla confectioners' sugar while warm. You may sprinkle with vanilla confectioners' sugar again before serving.
