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Sunday, December 18, 2011

Weihnachtsstollen


Stollen is a bread-like fruitcake. It is moist and filled with fruit and nuts. There are a lot of recipes out there and many variations of this popular German Christmas bread. I believe the variations are due to the fact it is an old  family recipe and they all have a little personal touch in them. I have tried a stollen with the marzipan rope in the middle and also one made with dried fruits soaked in rum or brandy for a superior tasting bread.

Weihnachtsstollen

Ingredients:

Dough:
5 cups flour
1 to 1 1/2 cups milk
2.5 oz. yeast
1 cup plus 2 tbsp. margarine or butter
3/4 cup sugar or honey
1 tsp. salt

Flavoring:
1/2 cup candied lemon peel
1/2 cup chopped pecans
1 lemon, grated for rind
1/4 cup rum
1 cup raisins
1 cup dry candied fruits 

Topping:

1/4 cup melted butter
1/2 cup Confectioner's sugar

 Directions:
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour and mix about 2 minutes, or until dough clings to hook and sides of bowl. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Knead the spices into the dough. When all other ingredients are equally distributed, add the pecans, raisins and candied fruits. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in aluminum foil and store in the refrigerator for a few hours or overnight. Take out of the refrigerator and remove foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a preheated 350-400° oven and bake 50-60 minutes, till pale gold in color. 

 


Remove from oven. Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up.  Stollen should have a thick, white layer of Confectioner's sugar. 




1 comment:

Girlie Blogger said...

Sounds yummy. What a delicious-looking treat.

http://www.thegirlieblog.com

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