Cookbook:Stollen
| Stollen | |
|---|---|
| Category | Cake recipes |
| Yield | 14 inch cake |
| Time | 2 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | German Cuisine
Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas.
Ingredients
[edit | edit source]| Ingredient | Count | Volume | Weight | Baker's % |
|---|---|---|---|---|
| Seedless raisins | 2 oz (57 g) | 12.6% | ||
| Currants | 2 oz (57 g) | 12.6% | ||
| Candied citrus peel | 2 oz (57 g) | 12.6% | ||
| Halved maraschino cherries | 2 oz (57 g) | 12.6% | ||
| Dark rum or brandy | 4 tbsp | 60 g | 13.2% | |
| Yeast | ¾ oz (21 g) | 4.6% | ||
| White granulated sugar | 3 oz (85 g) | 18.7% | ||
| Warm water | 1½ tbsp | 23 g | 5.1% | |
| Plain flour (or all-purpose flour) | 1 pound (454 g) | 100% | ||
| Chopped almonds | 1½ oz (43 g) | 9.5% | ||
| milk | 5 fluid ounces | 148 g | 32.6% | |
| Grated lemon zest | ½ | 10 g | 2.2% | |
| Salt | ¼ tsp | 1 g | 0.2% | |
| Egg, well beaten | 1 ea. | 60 g | 13.2% | |
| Butter, diced and softened | 3 oz (85 g) | |||
| Butter, melted | 2 oz (57 g) | |||
| Icing sugar | ½ oz (14 g) | 3.1% | ||
| Total | n/a | n/a | 1289 g | 283.9% |
Procedure
[edit | edit source]- Put the raisins, currents, citrus peel, and cherries in a bowl with the rum/brandy and leave them to soak for at least 1 hour.
- In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Leave this for 5 minutes for fresh yeast and 15 minutes for dried yeast.
- Sprinkle 1½ tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed.
- Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind.
- Place all but 2 oz (50 g) of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly.
- Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter.
- Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky.
- Gradually add the fruit and almonds whilst continuing to knead the dough.
- Clean the large bowl and brush the inside with 1 tablespoon of the melted butter.
- Brush the top of the dough with another 2 tablespoons of the melted butter and place it in the bowl.
- Cover the dough with a clean cloth and leave it for 2 hours, or until it has doubled in size.
- Punch down the dough and leave it to rest for 10 minutes.
- Roll the dough into a rectangle measuring 12 x 8 inches (30 x 20 cm), and brush it with the remaining melted butter.
- Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place.
- Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3½ inches (9 cm) wide and 14 inches (35 cm) long.
- Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size.
- Preheat the oven to 375°F (190°C)
- Bake the stollen for 45 minutes, or until it is brown and crusty.
- Allow the stollen to cool and then sift the icing sugar over the top.