AUTHENTIC GERMAN HOLIDAY STOLLEN
My grandmother used to make this stollen around the holidays and when we were having a house full of company. Grammy used to use the candied fruit, but with the practices these days of over processing and additives, I prefer to use the dried fruit instead for the fuller flavor. I have put both options in this recipe for you!
Provided by Linda Kauppinen
Categories Other Breads
Time 3h40m
Number Of Ingredients 25
Steps:
- 1. Prepare Fruit: Combine the mixed candied fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. **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. Drain and use as you would candied fruit. You can also candy your own fruit. I will post a recipe on how to candy your own fruit, but keep in mind it cannot all be done in the same day.
- 2. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. 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.
- 3. By Hand, Add the fruit mixture, honey, egg, butter, zest, salt, mace, walnuts, 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.
- 4. First rise: 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.
- 5. 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. Brush the melted butter over the top of the oval(s). 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.
- 6. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
- 7. preheat oven to 375 degrees. Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool. Sprinkle heavily with confectioners' sugar just before serving.
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Juliana Russom the Mixels lover!
[email protected]This stollen recipe is amazing! Thank you for sharing it.
Jasmine Cleveland
[email protected]I'm allergic to nuts. Can I substitute something else in this recipe?
Tesfu Ldeta
[email protected]This stollen looks complicated to make. I'm not sure if I'm up for the challenge.
Harvey Milk
[email protected]I'm not a big fan of stollen, but this recipe might change my mind.
Monuwar Husen4444
[email protected]Stollen is one of my favorite holiday treats. This recipe looks delicious.
Abd King
[email protected]This stollen is so beautiful! I can't wait to try it.
MD Nazmul Nazmul
[email protected]I love the combination of spices in this stollen. It's the perfect holiday treat.
Atif Nouman
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The stollen is so delicious and festive.
emily taylor
[email protected]I followed the recipe exactly, but my stollen turned out dry and crumbly. I'm not sure what went wrong.
Chris Ciarrai
[email protected]I made this stollen for my German grandmother, and she said it was the best she had ever tasted.
Varius Walker
[email protected]This stollen was a hit at my Christmas party! Everyone loved the unique flavor and the beautiful presentation.
M.Jahangir Ali
[email protected]I've been making stollen for years, and this is the best recipe I've ever tried. The dough is so easy to work with, and the finished product is always moist and flavorful.
Maali Maali
[email protected]This was my first time making stollen, and I was really happy with how it turned out! The flavors were complex and delicious, and the texture was perfect - light and fluffy on the inside, with a slightly crispy crust on the outside.