Christmas Stollen - Revision history

Ractive at 13:38, 29 November 2025

2025-11-29T13:38:39Z

← Older revision		Revision as of 13:38, 29 November 2025
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	*3/4 cup unsalted butter (at room temp so its very soft)		*3/4 cup unsalted butter (at room temp so its very soft)
	*2 tsp vanilla extract (1 tbsp vanilla bean paste)		*2 tsp vanilla extract (1 tbsp vanilla bean paste)
	*zest of one lemon
	*1 tsp salt		*1 tsp salt
	*~~3/4~~ tsp ground cardamom		*1 tsp ground cardamom
	*1/2 cup sliced almonds		*1/2 cup sliced almonds
	*~~3/4~~ tsp ground mace		*1 tsp ground mace
	*1 tsp ground cinnamon		*1 tsp ground cinnamon
	*8 oz homemade marzipan		*8 oz homemade marzipan
	*zest from two oranges		*zest from two oranges
	*zest from two lemons		*zest from two lemons

Ractive at 13:31, 29 November 2025

2025-11-29T13:31:39Z

← Older revision		Revision as of 13:31, 29 November 2025
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	*3 tsp active dry yeast		*3 tsp active dry yeast
	*1/2 cup white sugar		*1/2 cup white sugar
	*4 cups all purpose flour		*4 cups all purpose flour (500g)
	*1 large egg		*1 large egg
	*2 large egg yokes		*2 large egg yokes
	*3/4 cup unsalted butter (at room temp so its very soft)		*3/4 cup unsalted butter (at room temp so its very soft)
	*2 tsp vanilla extract		*2 tsp vanilla extract (1 tbsp vanilla bean paste)
	*zest of one lemon		*zest of one lemon
	*1 tsp salt		*1 tsp salt

Ractive at 09:48, 10 March 2025

2025-03-10T09:48:00Z

← Older revision		Revision as of 09:48, 10 March 2025
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	*1/2 cup sliced almonds		*1/2 cup sliced almonds
	*3/4 tsp ground mace		*3/4 tsp ground mace
	*1/2 tsp ground cinnamon		*1 tsp ground cinnamon
	*8 oz homemade marzipan		*8 oz homemade marzipan
	*zest from two oranges		*zest from two oranges

Ractive at 09:47, 10 March 2025

2025-03-10T09:47:32Z

← Older revision		Revision as of 09:47, 10 March 2025
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	==Ingredients==		==Ingredients==
	===Fruit===		===Fruit===
	*1/2 pound ~~golden~~ raisins		*1/2 pound raisins
	*zest from one orange
	*zest from one lemon
	*3 oz sliced almonds
	*Spiced rum like Captain Morgan		*Spiced rum like Captain Morgan

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	*1/2 tsp ground cinnamon		*1/2 tsp ground cinnamon
	*8 oz homemade marzipan		*8 oz homemade marzipan
	*zest from ~~one orange~~		*zest from two oranges
			*zest from two lemons

	===Glaze (optional)===		===Glaze (optional)===
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	#stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let it sit in a warm place for 10-15 min until very frothy		#stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let it sit in a warm place for 10-15 min until very frothy
	#place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon~~, and yeast~~ starter ~~into~~ the ~~bowl of your stand~~ mixer ~~with a dough hook~~. ~~Kneed the dough on speed setting 4-6 for 8 min~~.		#while waiting on the starter, place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon.
	#~~remove the dough and lightly spray the bowl with cooking oil and return the dough.~~ Cover and place the bowl in a warm place (110 degrees) to rise until doubled (~~close~~ to 2 hours)		#When the starter is ready add it to the mixer and mix until thoroughly combined. Don't worry to much about kneading it because it will be getting kneaded some more later.
	#Punch the dough down and add the (drained) raisins. Using the dough hook knead the raisins into the dough until combined. Add flour if necessary until dough pulls away from the sides of the bowl.		#Cover and place the bowl in a warm place (110 degrees) to rise until doubled (about to 2 hours)
	#Turn the dough out onto a floured work surface and divide into 2 equal halves. Press or roll each piece into an ~~oval~~ about 1 inch in thickness		#Punch the dough down and add the (drained) raisins. Using the dough hook knead the raisins into the dough until combined. Add flour if necessary until dough pulls away from the sides of the bowl. (I added about 1 cup)
	#Divide and ~~roll~~ the ~~marzipan~~ the ~~same way~~		#Turn the dough out onto a floured work surface and divide into 2 equal halves. Press or roll each piece into an rectangle about 1/2 inch in thickness
	#press the marzipan gently into the middle of the dough. Fold one side of the dough over to cover the marzipan then fold the other side over the first side so that it sits just left of the middle of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. ~~Place~~ the stollen on a lined baking sheet. Cover and let rise in a warm place for an hour until puffy. Pick out and raisins that are sticking out as they will burn during baking		#Divide marzipan in halves and shape it into flat rectangles one inch shorter in length than the dough and about half the width
	#Toward the end of the rise preheat the oven to 350. Bake the stollen ~~30-40~~ min until golden brown (internal temp 190)		#press the marzipan gently into the middle of the dough. Fold one side of the dough over to cover the marzipan then fold the other side over the first side so that it sits just left of the middle of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Flip the stollen over so the seams are on the bottom and place on a lined baking sheet. Cover and let rise in a warm place for an hour until puffy. Pick out and raisins that are sticking out as they will burn during baking
			#Toward the end of the rise preheat the oven to 350. Bake the stollen 45 min until golden brown (internal temp 190)
	#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.		#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.

Ractive at 23:20, 13 December 2024

2024-12-13T23:20:33Z

← Older revision		Revision as of 23:20, 13 December 2024
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	===Fruit===		===Fruit===
	*1/2 pound golden raisins		*1/2 pound golden raisins
			*zest from one orange
			*zest from one lemon
			*3 oz sliced almonds
	*Spiced rum like Captain Morgan		*Spiced rum like Captain Morgan

Ractive at 12:39, 10 December 2024

2024-12-10T12:39:49Z

← Older revision		Revision as of 12:39, 10 December 2024
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	==Ingredients==		==Ingredients==
	===Fruit===		===Fruit===
	1/2 pound golden raisins~~<br>~~		*1/2 pound golden raisins
	Spiced rum like Captain Morgan~~<br>~~		*Spiced rum like Captain Morgan

	===~~Sponge~~===		===Dough===
	1 ~~pkg~~ active dry yeast, 2 1/4 tsp~~.<br>~~		*1 cup whole milk
	1/4 ~~cup lukewarm water<br>~~		*3 tsp active dry yeast
	1/2 cup ~~scalded whole milk, cooled to under 110°<br>~~		*1/2 cup white sugar
	3/4 ~~cup all-purpose flour<br>~~		*4 cups all purpose flour
	1 ~~teaspoon sugar~~		*1 large egg
			*2 large egg yokes
			*3/4 cup unsalted butter (at room temp so its very soft)
			*2 tsp vanilla extract
			*zest of one lemon
			*1 tsp salt
			*3/4 tsp ground cardamom
			*1/2 cup sliced almonds
			*3/4 tsp ground mace
			*1/2 tsp ground cinnamon
			*8 oz homemade marzipan
			*zest from one orange

	===~~Dough~~===		===Glaze (optional)===
	2 1~~/2 cups all-purpose flour<br>~~		1 stick unsalted butter
	~~6 tbsp softened~~ butter~~<br>~~		1 cup granulated sugar
	1 ~~1/2 tsp kosher salt<br>~~
	~~2 tbsp~~ granulated sugar~~<br>~~
	~~2 tsp vanilla extract<br>~~
	~~1 tsp almond extract<br>~~
	~~1/4 tsp grated nutmeg<br>~~
	~~1 egg yolk<br>~~
	~~1/2 cup sliced or slivered or finely chopped almonds<br>~~
	~~1/4 cup of the recovered rum~~

	==Instructions==		==Instructions==
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	#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.		#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.

	~~===Make the sponge===~~		#stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let it sit in a warm place for 10-15 min until very frothy
	#~~Scald~~ the 1/2 ~~cup~~ of ~~milk~~		#place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon, and yeast starter into the bowl of your stand mixer with a dough hook. Kneed the dough on speed setting 4-6 for 8 min.
	~~#In a 2-cup measuring cup or something of similar size, dissolve 1 teaspoon~~ sugar into the ~~1/4 cup luke-warm water~~		#remove the dough and lightly spray the bowl with cooking oil and return the dough. Cover and place the bowl in a warm place (110 degrees) to rise until doubled (close to 2 hours)
	~~#Add in the still hot~~ milk		#Punch the dough down and add the (drained) raisins. Using the dough hook knead the raisins into the dough until combined. Add flour if necessary until dough pulls away from the sides of the bowl.
	~~#Monitor the temperature, when~~ it ~~drops to 110 dissolve~~ in ~~the package of yeast and let the yeast wake up, about 5~~ min		#Turn the dough out onto a floured work surface and divide into 2 equal halves. Press or roll each piece into an oval about 1 inch in thickness
	#~~Stir in 3/4 cup~~ flour, ~~cover~~, and ~~let it get started, 25 minutes~~		#Divide and roll the marzipan the same way
			#press the marzipan gently into the middle of the dough. Fold one side of the dough over to cover the marzipan then fold the other side over the first side so that it sits just left of the middle of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Place the stollen on a lined baking sheet. Cover and let rise in a warm place for an hour until puffy. Pick out and raisins that are sticking out as they will burn during baking
	~~===Make~~ the dough~~===~~		#Toward the end of the rise preheat the oven to 350. Bake the stollen 30-40 min until golden brown (internal temp 190)
	~~#Strain~~ the ~~rum out of the raisins, save 1/~~4 ~~cup~~ for ~~use in the dough~~		#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.
	#~~Place all additional~~ dough ~~ingredient, (minus~~ the ~~raisins~~ and ~~almonds), into~~ the ~~stand mixer~~ bowl~~. Mix with paddle attachment~~ until ~~thoroughly mixed.~~
	#~~When~~ the ~~sponge is ready~~ add ~~it to~~ the ~~mixer, mix for about 5 minutes, switching to~~ the dough hook ~~when necessary.~~
	~~#Add in~~ the raisins ~~and almonds, keep mixing~~ until ~~thoroughly incorporated~~.
	#Add ~~in a tablespoon at a time more~~ flour, until ~~the~~ dough ~~becomes less sticky and~~ pulls away from the sides of the bowl.
	#~~Cover,~~ and ~~let rise for~~ 2 ~~hours (70-80 degree room temp)~~


	#~~Line a baking sheet with parchment paper. Form~~ the ~~loaf by pressing~~ the dough ~~into a rectangle approx 10" by 8"~~. Fold one of the ~~10" sides~~ over to ~~make a loaf approx~~. ~~10" by 5". Crimp~~ the ~~joined dough well with your fingers~~.
	#Place the ~~loaf~~ on ~~the parchment, cover again,~~ and let rise for 1 hour
	#~~Preheat~~ oven to ~~350°~~.
	~~#Place~~ the stollen ~~into the oven~~ until ~~the~~ internal ~~temperature is at least 190°, around 40 minutes.~~ If the ~~loaves seem to be getting too brown~~, ~~tent them~~ with ~~foil.~~
	~~#Once cooled to room temperature, place the loaves into plastic bags or fully enclose in plastic wrap~~. ~~Store at room temperature~~ until ~~ready to eat. The flavor improves with aging 1 to 2 weeks. Store in a cool place for longer storage times.~~

	~~Modified from: https://www.joeshealthymeals.com/dresden-style-german-christmas-stollen/ and my grandmother's recipe~~.

Ractive at 12:05, 10 December 2024

2024-12-10T12:05:30Z

← Older revision		Revision as of 12:05, 10 December 2024
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	[[Category:~~Deserts~~]]		[[Category:Desserts]]
	==Ingredients==		==Ingredients==
	===Fruit===		===Fruit===

Ractive at 12:04, 10 December 2024

2024-12-10T12:04:18Z

← Older revision		Revision as of 12:04, 10 December 2024
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	[[Category:~~Cooking~~]]		[[Category:Deserts]]
	==Ingredients==		==Ingredients==
	===Fruit===		===Fruit===

Ractive at 23:10, 2 December 2021

2021-12-02T23:10:49Z

← Older revision		Revision as of 23:10, 2 December 2021
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			[[Category:Cooking]]
	==Ingredients==		==Ingredients==
	===Fruit===		===Fruit===

Ractive at 14:02, 19 November 2019

2019-11-19T14:02:17Z

← Older revision		Revision as of 14:02, 19 November 2019
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	#Preheat oven to 350°.		#Preheat oven to 350°.
	#Place the stollen into the oven until the internal temperature is at least 190°, around 40 minutes. If the loaves seem to be getting too brown, tent them with foil.		#Place the stollen into the oven until the internal temperature is at least 190°, around 40 minutes. If the loaves seem to be getting too brown, tent them with foil.
	#When the loaves are done, place them on cooling rack and immediately brush with melted butter and generously sprinkle with granulated sugar. (Powdered sugar can be used also, but I prefer granulated sugar).
	#Once cooled to room temperature, place the loaves into plastic bags or fully enclose in plastic wrap. Store at room temperature until ready to eat. The flavor improves with aging 1 to 2 weeks. Store in a cool place for longer storage times.		#Once cooled to room temperature, place the loaves into plastic bags or fully enclose in plastic wrap. Store at room temperature until ready to eat. The flavor improves with aging 1 to 2 weeks. Store in a cool place for longer storage times.

	Modified from: https://www.joeshealthymeals.com/dresden-style-german-christmas-stollen/		Modified from: https://www.joeshealthymeals.com/dresden-style-german-christmas-stollen/ and my grandmother's recipe.