Christmas Stollen: Difference between revisions

Latest revision as of 23:20, 13 December 2024

Ingredients

Fruit

1/2 pound golden raisins
zest from one orange
zest from one lemon
3 oz sliced almonds
Spiced rum like Captain Morgan

Dough

1 cup whole milk
3 tsp active dry yeast
1/2 cup white sugar
4 cups all purpose flour
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

Glaze (optional)

1 stick unsalted butter 1 cup granulated sugar

Instructions

The night before

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

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.
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)
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.
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
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
Toward the end of the rise preheat the oven to 350. Bake the stollen 30-40 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.

@@ Line 1: / Line 1: @@
-Ingredients:
+[[Category:Desserts]]
-pounds flour
+==Ingredients==
-grams yeast
+===Fruit===
-/2 pound sugar
+*1/2 pound golden raisins
-packages vanilla sugar  (Dr. Oetker brand comes in little packages.  I can get it at a German store in Reno.) You can also make your own easily, but I'll have get the amount -- think it's about 1 tablespoon in the package.) Assuming you cannot get it in Lincoln.  REMIND ME.
+*zest from one orange
-pound raisins
+*zest from one lemon
-/2 pound almonds
+*3 oz sliced almonds
-/2 pound butter
+*Spiced rum like Captain Morgan
-/2 pound Fat (probably something like Crisco)
-teaspoon salt
-Juice and (grated) rind of one large lemon
-shot glass Schnapps (probably an ounce of rum)
-/4 liter milk.
-DIRECTIONS;
+===Dough===
-The evening before:  The 1/2 pound butter and fat heated together and then left to cool -- will become solid again. Also mix the raisins with the rum and lemon juice and let stand overnight.
+*1 cup whole milk
-The next day, dissolve the yeast in the warmed-up milk (@115-120 degrees F.  Add to flour, knead til blisters form in dough, and leave to rest for 2 hours.  Then mix in all other ingredients, knead til dough is again "alive". Let stand another hour.  (These are all the instructions I got.)  However, I assume you would shape it in the somewhat rectangular form that you hopefully remember and bake til done -- toothpick test.  My guess would be at 350 and start testing after an hour.
+*3 tsp active dry yeast
+*1/2 cup white sugar
+*4 cups all purpose flour
+*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
-Like I said, you need to do some test ones before Christmas, as I expect a perfect one.  I am very happy you are carrying on this tradition.
+===Glaze (optional)===
+stick unsalted butter
+cup granulated sugar
-Yummy
+==Instructions==
+===The night before===
+#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.
+#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.
+#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)
+#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.
+#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
+#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
+#Toward the end of the rise preheat the oven to 350. Bake the stollen 30-40 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.