Christmas Stollen Marias Way Recipes

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)

Steps:

• Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
• Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
• Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
• Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
• Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
• The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
• Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

CHRISTMAS STOLLEN

Steps:

• In a small bowl dissolve the yeast in the warm milk.
• In a large bowl put sugar, flour, egg yolks, butter rum add yeast mixture and using a wooden spoon stir all ingredients together.
• Turn dough out onto a lightly floured surface and knead by hands until comes together than add dry fruit (chopped into small pieces), candied fruit, anise, nutmeg, almonds and zests.
• Knead until you have moderately stiff and smooth dough. About 8-10 minutes.
• Shape into a ball. Place into greased bowl, turning once to grease surface. Cover with plastic wrap.
• Let it rise in a warm place until double in size about 1 1/2 hours.
• After that punch dough down. Turn out onto a lightly floured surface.
• Roll out into rectangle 4cm thick and then fold the long side over by half and other side over the first half (like business letter).
• Carefully transfer the dough to the baking sheet. Let it rest for 20 minutes covered with towel.
• Preheat oven to 180°C
• Bake until golden brown about 30-40 minutes or until a wooden toothpick comes out clean.
• While still hot brush with melted butter and sift a lot of icing sugar over the top.

CHRISTMAS STOLLEN SUGAR BREAD

Steps:

• In a small bowl, dissolve yeast in warm milk.
• Let stand until creamy (about 10 minutes).
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
• 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, mixed peel and the ginger and spices.
• Knead until smooth (about 8 minutes).
• Place the dough in a lightly oiled large 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).
• Lightly grease a cookie sheet.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the marzipan into a rope and place it in the centre of the dough.
• Fold the dough over to cover it.
• Pinch the seams together to seal.
• Place the loaf, seam side down, on the prepared baking sheet.
• Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
• Preheat the oven to 350 degrees F (175 Degrees C).
• Bake in the preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
• Allow loaf to cool on a wire rack.
• Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.

CHRISTMAS STOLLEN

Steps:

• In small bowl, soak raisins and candied fruits in orange juice.
• Set aside 1 cup flour.
• In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast.
• In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F).
• Stir hot liquids into dry mixture.
• Stir in fruit/orange juice mixture and eggs.
• Mix in only enough reserved flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes).
• Cover dough and let it rest for 10 minutes.
• Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval.
• Fold long side of oval over to within 1/2 inch of the opposite side, seal seam.
• Place loaves on a greased baking sheets.
• Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes).
• Bake at 375°F for 25-30 minutes or until done.
• Remove loaves from baking sheets and cool on wire racks.
• When cool, dust with confectioner's sugar.

CHRISTMAS STOLLEN, MARIA'S WAY

Steps:

• Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
• Have raisins and nuts ready, but do not add to fruit at this time.
• Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
• In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
• Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
• Add 1/2 cup flour and eggs, beat on high for 2 minutes.
• Stir in remaining flour until desired consistency occurs.
• Knead until satiny and elastic.
• Place dough in buttered bowl and turn dough so that buttered side is up.
• Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
• Sprinkle a little flour over drained fruit and toss to coat.
• Punch down dough and spread on floured surface.
• Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
• It may be necessary to add a little flour, since the fruit may make the dough sticky.
• Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
• Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
• Sprinkle with cinnamon and sugar.
• Fold over and seal edges securely to form crescent.
• Repeat with second oval.
• Let rise about 1- 1/2 hours until double in size.
• Brush with melted butter.
• Bake at 375°F for about 35 minutes.
• While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
• Preparation time does not include rising time.