Stollen - Christmas Bread Recipe
Stollen is a loaf-shaped cake with dried fruit and marzipan. Stollen is usually made with chopped candied fruit and/or dried fruit, nuts and spices.It is a traditional German cake, usually eaten during the Christmas season, fantastic addition to any Christmas dinner.
Ingredients
| Active dry yeast | 1 Tablespoon | |
| Warm milk | 2/3 Cup (16 tbs) | |
| Large egg - 1 | ||
| White sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Tablespoon | |
| Butter | 1/3 Cup (16 tbs), softened | |
| Or bread flour | 2 1/2 Cup (16 tbs) | |
| Currants | 1/3 Cup (16 tbs) | |
| Sultana raisins - 1/3 cup | ||
| Red candied cherries - 1/3 cup, quartered | ||
| Citron | 2/3 Cup (16 tbs), candied | |
| Marzipan | 6 Ounce | |
| Confectioner’s sugar | 1 Tablespoon | |
| Cinnamon | 1 Teaspoon | |
Directions
GETTING READY
1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.
3. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
MAKING
5. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface.
6. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal.
7. Place the loaf, seam side down, on the prepared baking sheet.
8. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
FINALISING
9. In a preheated oven bake the dough at 175 degrees centigrade for 10 minutes, then reduce heat to 150 degrees centigrade, and bake for a further 30 to 40 minutes, or until golden brown.
10Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
SERVING
11. Serve at room temperature.
1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well.
3. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
MAKING
5. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface.
6. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal.
7. Place the loaf, seam side down, on the prepared baking sheet.
8. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
FINALISING
9. In a preheated oven bake the dough at 175 degrees centigrade for 10 minutes, then reduce heat to 150 degrees centigrade, and bake for a further 30 to 40 minutes, or until golden brown.
10Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
SERVING
11. Serve at room temperature.
Chef
