Christmas Stollen (add your holiday recipes)

[Beth]

A week or so ago I promised to post a recipe for stollen, but that thread is buried, so I'll start anew. This is a great holiday recipe, and it makes enough to have for a group and to have one or two for gifts. The only candied fruit is orange and lemon peel, and it's not so heavy that it has that candied fruit/fruitcake kind of texture. I think you'll like it even if you usually don't like candied fruits (I usually don't).


* Exported from MasterCook *

Christmas Stollen

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup candied orange peel -- cut 1/2" thick or diced
3/4 cup candied lemon peel -- cut 1/2" thick or diced
3/4 cup yellow raisins
3/4 cup currants
1/2 cup hot water -- plus 2 T brandy, if desired
2 tablespoons active dry yeast
1 cup warm water -- divided
3 large egg -- at room temperature
1/4 cup nonfat dry milk
3/4 cup sugar
2 teaspoons coarse salt -- or 1 tsp table salt
grated peel of 2 lemons
1 teaspoon vanilla extract
6 cups unbleached flour -- approx (6-6 3/4c)
10 tablespoons unsalted butter -- softened
1 cup slivered almonds
6 tablespoons unsalted butter -- melted
GLAZE
1 cup confectioner's sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract

Toss orange and lemon peels, raisins and currants in a bowl and cover with hot water, tossing well to mix. Let stand 45 minutes.

In a large bowl, dissolve the yeast in 1/2 cup of the warm water. One by one, beat in the eggs and continue to beat until mixture is fluffy. Mix the remaining water with the powdered milk, sugar, salt, grated lemon peel and vanilla and add to the egg mixture. Drain the juices from the raisin mixture into the yeast and eggs, shaking strainer to make sure you get all the liquid.

Spread the raisin-fruit mixture onto a piece of waxed paper and sprinkle 1/2 cup of the flour over them.

Stir the cooled milk mixture into the yeast-egg mixture , then the remaining flour, cup by cup until the dough thickens, holding back about 1/2 cup. Beat in the softened butter, a little at a time.

Turn the dough out onto a well-floured surface and knead lightly (dough will be sticky and you'll need to use a scraper), gradually adding the flour-coated fruits until all are absorbed. Knead about 10 minutes in all, adding more flour as necessary. Set aside 1/3 cup of the almonds; roughly chop up the rest and work them into the dough. Clean the bowl, butter it well and return the dough to it, turning to coat. Cover with plastic wrap and leave in a draft-free place to double, about 2 hours or more.

Turn the dough out onto a floured surface and divide into 3 or 4 parts. Pat into ovals about 10 inches long and 6 inches wide (if making 4 stollen, ovals will be about 7-1/2 inches long). Paint each generously with the melted butter and sprinkle with reserved almonds. Fold lengthwise, bringing top only 2/3 to 3/4 of the way over bottom half. Press edge down securely and brush top with melted butter. Place on greased cookie sheets, cover lightly with waxed paper and let rise about 40 minutes, or until dough has spread about 4 inches in length (this dough will not rise high). Bake in a preheated 350 degree oven for 45 minutes or until golden brown on top. Remove to cool on wire racks.

Prepare the glaze by mixing all the ingredients together, adding a few drops of water if it doesn't seem spreadable. Drizzle over still warm stollen. When cool, wrap in plastic wrap or foil, sealing tightly and refrigerate. Will keep a week to 10 days.

Yield:
"3 large or 4 medium"

- - - - - - - - - - - - - - - - - - -

Per serving: 7641 Calories (kcal); 276g Total Fat; (31% calories from fat); 146g Protein; 1191g Carbohydrate; 1063mg Cholesterol; 4498mg Sodium
Food Exchanges: 37 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 51 Fat; 35 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

I see MasterCook has done a calorie whammo on us...keep in mind that is at least 30-40 slices.

[Grace]

I didn't want this post to go unanswered. I just want to say thank you for posting this, I am going to try it this Xmas. I am German, and good stollen is hard to come by. The usual stuff is very dry, crumbly and has those icky candied fruits! Yuck. Your recipe looks WONDERFUL, and it will be fun for me to give some to my German family, as well as my husband's. As I understand it, my father in law is a big fan of Stollen, and I'll bet he's not had a good one in a long time! Won't I score a few points if I show up with a wonderful fresh one! http://www.cookinglight.com/bbs/smile.gif Anyhow, thanks again!!!! I have to say, I've considered myself a great cook and baker for a long time, but I have learned more on this bb from everyone in the last few months than I have learned in the last 10 years total. Thanks EVERYONE! And I'm the biggest addict of all, I think!

Grace

[Beth]

Thanks. I was starting to feel a little lonely. I never understod why my mom and dad ate that dry stuff, and I saw stollen imported from Europe in Cost Plus weeks ago, so you know how fresh that will be come Christmas. I really like this recipe (out of the Book of Bread), and I hope you will too. My mom is grateful I took up bread baking every Christmas and Easter (Hot Cross Buns), at least.

Grace, have you seen a website for the San Francisco Baking Institute? They sent me a newsletter yesterday, but I have not had a chance to check it out yet. Thought of you when I saw it. It www.sfbi.com (http://www.sfbi.com) if you want to take a look.

[lindrusso]

Thanks Beth! Now I can surprise my husband's family and who knows - maybe I'll even like this one. Now I just have to remember to get the candied peels - my supermarket runs out quickly during the holidays!

Have you ever frozen it? I'm trying to do as much stuff early in December as I can (or at least a week ahead) so that I can enjoy my guests. Thanks again.

[Grace]

Beth,

Thanks for the great website, and thanks for thinking of me!! I just stopped in there briefly, but bookmarked it so I can go back and peruse when I have more time....looks like so much fun, and boy do I wish I lived closer to SF so I could sign up for some of the classes (I'm in Chicago). Anyhow, thanks again, and I'll let you know how the stollens come out when I finally make them. Thanks again.

Grace

[Grace]

Beth, I just wanted to let you know, I spent extra money and bought the really good candied orange and lemon peels from King Arthur Flour, and I bought a good bottle of Brandy (even though the recipe only calls for 2 Tblsp!).

I am in the process of making these right now - the dough is rising, and I must say, I am sooooo excited!! I tasted the dough (and I usually HATE those dried fruit type cakes), but this was outstanding!! My German mother in law happened to be here briefly, and I gave her a taste of the fruit after it had soaked, and she was impressed. I promised her one, and she looked happy. I have never made stollen before, and I'm having so much fun, if they turn out like I think they will, this will become an annual tradition for sure. Thanks again, and I'll let you know how they come out when they're all done!!

[Grace]

Dear, dear Beth!

It appears as though I never did let you know how my stollens turned out. Well, in a word, they were AWESOME!!! And they will definitely be my new Christmas tradition! My FIL thinks I'm the greatest now - he hasn't had good stollen in years.

I had to pull this old thread out and bring it to the top for all the newbies to see, as well as to let you know that I am getting ready to make these again this year (I bought enough candied fruit for TWO batches this year!!), and to give you a REALLY, REALLY belated review!!

Thank you again for sharing this, you've made me and my family really happy!

[Grace]

Bumping this back up so Beth can see it!

[Curleytop]

This is the stollen that I have been making for years. It freezes very well.


* Exported from MasterCook *

STOLLEN

Recipe By :
Serving Size : 0 Preparation Time :3:00
Categories : Breads-Yeast Cakes
Fruit Mixer
Xmas Yeast Coffee Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Milk
8 Ounces Butter -- (2 STICKS)
1/8 Cup Rum
1/2 Cup Sugar
4 1/4 Cups Unbleached Flour (divided)
1/2 Teaspoon Salt
2 1/2 Teaspoons Red Star Instant Active Yeast
1 Pinch Nutmeg -- Ground
2 Whole Eggs -- Slightly beaten
1 Whole Lemon Peel -- Grated
1 Cup Fruit Cake Mix
1 Cup Raisins
1 Cup Nuts -- Chopped
Melted Butter
PLAIN VANILLA FROSTING FOR COFFEE CAKE



Heat all liquid ingredients (3) in Micro to 125 °.
Combine 3 1/2 cups of flour in large mixer bowl with other dry ingredients thru nutmeg .
Add hot ingredients to dry ingredients then add beaten eggs.
Add dry fruits, raisins, lemon peal and nuts. Add the rest of the flour; then use dough hook on mixer to knead it all in. Place in large bowl (large butter pamed porcelan) and let rise in oven (preheated for 1 min.) until double (about 1 hr.)
Punch down, divide into 4 pieces. Roll into 4 oblongs, brush with melted butter, fold and brush over tops
again. Place on parchment covered baking sheets.
Cover with waxed paper and let rise again in oven, until doubled. Bake at 375° (350° convection) 12 -15 min. Frost while hot with confectioners sugar, vanilla and milk. (SEE FROSTING).


Source:
"THE SETTLEMENT COOKBOOK 1944 edition"
Yield:
"4 Stollen"

- - - - - - - - - - - - - - - - - - -


NOTES : This recipe was updated several times from the original in
THE SETTLEMENT COOKBOOK 1944 EDITION
Place fruits and nuts in bag and shake with a little flour to keep from sticking.

[funnybone]

Originally posted by Grace
Beth, I just wanted to let you know, I spent extra money and bought the really good candied orange and lemon peels from King Arthur Flour, and I bought a good bottle of Brandy (even though the recipe only calls for 2 Tblsp!).



I believe Gourmet mentioned King Arthur as a#2 preferred source for the fruit. The #1 place was in France. Like we could afford that!

[freckles]

Beth, does your recipe freeze well too? I'm going to make this tomorrow, but I want to save two of the loaves for later this month.

[Beth]

I never saw the last question before, but yes, you can freeze this. You might want to freeze it before glazing and add the galze after you thaw it out. You can also dust them with powdered sugar.

I was going to post a link to this on the December thread, but thought I'd answer this question while I was here. Since that will bump this up, I hope those of you who like stollen and weren't around a couple of Chistmas' ago -- or weren't making yeast breads then, will check out these recipes. I was checking out Andy's recipe on the Dec bread thread and trying to remember how similar mine was to that one minus the marzipan. It looks pretty good too!

[123Alice]

I think I was just convinced to try this recipe!! :D

[ande]

Your stollen recipe looks really good! Hmmm, what would Mom say if I actually tried someone else's stollen recipe?! :o This will be my first year making stollen. And I'm probably going to have to stick with the family recipe, though. We never liked any kind of candied fruit, either, so Mom adjusted the recipe to use other dried fruits instead. Mmmm, stollen, coffee & oranges have been our Christmas morning breakfast for as long as I can remember...I can't wait.

Oh, and my mom freezes hers every year & it's always fine.

Here's her recipe...


* Exported from MasterCook *

Holiday Stollen

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : holiday yeast bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk
2 packages dry yeast
1/4 cup water -- lukewarm
1 1/2 cups flour
3 eggs -- beaten
1 cup sugar
1 teaspoon salt
1 cup oil
1/4 cup flour
3 cups dried fruit -- Mom uses golden raisins, cherries and pineapple
1/2 cup nuts -- Mom uses pecans; original recipe called for blanched almonds
5 3/4 cups sifted all purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Scald milk & let cool to lukewarm. Soften yeast in 1/4 cup lukewarm water. Let stand 5 minutes, then add to milk. Stir in 1 1/2 cups flour. Keep in warm place until bubbly.

Blend in eggs, sugar, salt and oil.

Chop fruit and dredge with 1/4 cup flour. Add fruit and nuts to above mixture.

Sift 5 3/4 cups flour with cinnamon and nutmeg. Stir into sponge to make a stiff dough. Turn out onto floured board. Knead until smooth; add more flour if necessary. Put in greased bowl; cover with damp cloth. Let rise in warm place until doubled in bulk, about 2 hours. Punch down. Shape 6 folded-over loaves. Put on greased cookie sheets. Let rise until doubled in bulk. Bake in 375 degree oven for 30 minutes. Frost with powdered sugar + milk glaze. Decorate with candied fruits and pecan halves.

Yield:
"6 folded-over loaves"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7640 Calories; 298g Fat (34.7% calories from fat); 148g Protein; 1116g Carbohydrate; 60g Dietary Fiber; 627mg Cholesterol; 2629mg Sodium. Exchanges: 45 1/2 Grain(Starch); 4 Lean Meat; 13 1/2 Fruit; 2 Non-Fat Milk; 55 Fat; 13 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Beth]

Well, ande, depending on my time this year, I'm thinking I will either make your recipe also or at least play with the fruit to include dried cranberries this year. I think it is funny how quickkly I went from thinking my parents were nuts for buying that dry icky stuff from the grocery store to really looking forward to baking and enjoying REAL stollen. ;)

I've never had marzipan in stollen -- how pronounced is it? I suspect that my Irish BIL might like that version.

[GoneTroppo]

Beth after doing an extensive search for a good Stollen for this Christmas, I must say your recipe sounds absolutely delicious. Enough for me to go out and buy the ingredients this week.
Is there a huge difference in the measurements from the US to Australia in the Stollen recipe of yours? I have researched the web and there seems to be a lot of confusion as to the correct measurement.
1 cup = 250ml, 1 tablespoon = 15 mls and a teaspoon = 5 mls in Australia.
As we live in the tropics and the weather is pretty unbearable at Christmas time, when do you suggest I should bake this.
Was thinking to start maybe next week, but would definitely need to store in the refrigerator as everything goes mouldy otherwise. The fun of living in the Tropical Rainforest in Cairns.

[Beth]

The conversions you have posted are the ones I have used. They are not exact equivalents, so you may have to adjust a bit. If you have baked yeast breads, then you know how to get a good consistency with your dough -- that's the main thing. Let us know if you have some questions on anything. I can try to help you, but we have others who have more experience with converting.

This stollen is so good. I have put dried cranberries in it, and I soaked the fruit longer last time. I liked that. I haven't tried marzipan. More calories I don't need to add if I'm not already addicted.

I keep the stollen tightly wrapped in plastic wrap at room temp for a few days. We go through one that way, give one to my parents and freeze or give away the third loaf. If you put it in the fridge, seal it very tightly so the fridge doesn't dry it out. Your weather would be similar to our summer weather, but I've never made this in our summer. Hope you enjoy your stollen down under!

[yomomma]

Beth, I'm looking forward to trying your recipe - knowing how good your recipe is for Hot Cross Buns, tells me this will be wonderful as well. I like to make candied peel from scratch too, as with so many other things, it's so much better than what you can buy.