Stollen

Name: Stollen
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: German, European
Ingredients: 118 milliliters chopped almonds, toasted; 237 milliliters mixed candied fruit; 118 milliliters confectioners sugar; 1 large egg, beaten; 3 Tbsps granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground mace; 79 milliliters honey; 1 teaspoon honey; 1 Tbsp finely grated lemon zest; 158 milliliters milk; 8 servings Oil, for coating bowl; 3 Tbsps dark rum or orange juice; 237 milliliters raisins; 1 teaspoon salt; 237 milliliters unbleached all-purpose flour; 710 milliliters unbleached all-purpose flour; 118 milliliters (1 stick) unsalted butter, softened; 2 Tbsps unsalted butter, melted; 59 milliliters warm water (about 110 degrees F); 7 grams scant tablespoon or 1 package active dry yeast

Need a vegetarian dessert? Stollen could be a tremendous recipe to try. One portion of this dish contains approximately 12g of protein, 35g of fat, and a total of 788 calories. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have granulated sugar, candied fruit, confectioners' sugar, and a few other ingredients on hand, you can make it. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 3 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

Ingredients you will need

Fruit

Raisins

Shake

Rum

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

Ingredients you will need

All Purpose Flour

Honey

Yeast

Milk

Wrap

Equipment you will use

Plastic Wrap

Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

Ingredients you will need

Almonds

Butter

Dough

All Purpose Flour

Fruit

Honey

Ground Mace

Salt

Egg

Equipment you will use

Bowl

Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

Ingredients you will need

Almonds

Butter

Dough

All Purpose Flour

Fruit

Honey

Ground Mace

Salt

Egg

Equipment you will use

Blender

Bowl

Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval.

Ingredients you will need

Dough

Roll

Brush the melted butter over the top of the oval(s).

Ingredients you will need

Butter

Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Ingredients you will need

Granulated Sugar

Cinnamon

Bread

Dough

Equipment you will use

Baking Sheet

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Equipment you will use

Oven

Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Oven

Sprinkle heavily with confectioners' sugar just before serving.

Ingredients you will need

Powdered Sugar

Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling.

Ingredients you will need

Marzipan

Cinnamon

Butter

Sugar

Roll

Wrap

Equipment you will use

Plastic Wrap

Place the marzipan on half of the oval and fold the dough in half.

Ingredients you will need

Marzipan

Dough

Let rise and bake as directed.

Equipment you will use

Oven

Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours.

Ingredients you will need

Candied Fruit

Dried Fruit

Water

Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Candied Fruit

Bread

Equipment you will use

Baking Sheet

Oven