Christmas Stollen: Difference between revisions

Latest revision as of 09:48, 10 March 2025

Ingredients

Fruit

1/2 pound raisins
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 tsp ground cinnamon
8 oz homemade marzipan
zest from two oranges
zest from two lemons

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
while waiting on the starter, place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon.
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.
Cover and place the bowl in a warm place (110 degrees) to rise until doubled (about 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. (I added about 1 cup)
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
Divide marzipan in halves and shape it into flat rectangles one inch shorter in length than the dough and about half the width
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.

@@ Line 2: / Line 2: @@
 ==Ingredients==
 ===Fruit===
-/2 pound golden raisins<br>
+*1/2 pound raisins
-Spiced rum like Captain Morgan<br>
+*Spiced rum like Captain Morgan
-===Sponge===
+===Dough===
-pkg active dry yeast, 2 1/4 tsp.<br>
+*1 cup whole milk
-/4 cup lukewarm water<br>
+*3 tsp active dry yeast
-/2 cup scalded whole milk, cooled to under 110°<br>
+*1/2 cup white sugar
-/4 cup all-purpose flour<br>
+*4 cups all purpose flour
-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 tsp ground cinnamon
+*8 oz homemade marzipan
+*zest from two oranges
+*zest from two lemons
-===Dough===
+===Glaze (optional)===
-1/2 cups all-purpose flour<br>
+stick unsalted butter
-tbsp softened butter<br>
+cup granulated sugar
-1/2 tsp kosher salt<br>
-tbsp granulated sugar<br>
-tsp vanilla extract<br>
-tsp almond extract<br>
-/4 tsp grated nutmeg<br>
-egg yolk<br>
-/2 cup sliced or slivered or finely chopped almonds<br>
-/4 cup of the recovered rum
 ==Instructions==
@@ Line 28: / Line 32: @@
 #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
+#while waiting on the starter, place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon.
-#In a 2-cup measuring cup or something of similar size, dissolve 1 teaspoon sugar into the 1/4 cup luke-warm water
+#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.
-#Add in the still hot milk
+#Cover and place the bowl in a warm place (110 degrees) to rise until doubled (about to 2 hours)
-#Monitor the temperature, when it drops to 110 dissolve in the package of yeast and let the yeast wake up, about 5 min
+#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)
-#Stir in 3/4 cup flour, cover, and let it get started, 25 minutes
+#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
+#Divide marzipan in halves and shape it into flat rectangles one inch shorter in length than the dough and about half the width
-===Make the dough===
+#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
-#Strain the rum out of the raisins, save 1/4 cup for use in the dough
+#Toward the end of the rise preheat the oven to 350. Bake the stollen 45 min until golden brown (internal temp 190)
-#Place all additional dough ingredient, (minus the raisins and almonds), into the stand mixer bowl. Mix with paddle attachment until thoroughly mixed.
+#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.
-#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.