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 1: / Line 1: @@
-Ingredients:<br>
+[[Category:Desserts]]
-pounds flour<br>
-grams yeast<br>
-/2 pound sugar<br>
-packages [[Vanilla_Sugar|vanilla sugar]] It's about 1 tablespoon in the package.<br>
-pound raisins (16 oz)<br>
-/2 pound almonds<br>
-/2 pound unsalted butter (2 sticks)<br>
-/2 pound Fat (8 oz) (probably something like Crisco)<br>
-teaspoon salt<br>
-Juice and (grated) rind of two lemons<br>
-cup Captian Morgan rum (or some other rum)<br>
-/4 liter milk.<br>
-DIRECTIONS<br>
-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.
-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.
-#The night before:
-##Melt butter and Crisco together and allow to re-solidify overnight
-##Grate the lemon zest from the lemons, put in a container for use tomarrow
-##Put raisins in a medium bowl, squeeze lemon juice into raisins, and add 1 cup of rum, cover and refrigerate overnight.
-#Warm 1 1/4 cups milk to 110 degrees and disolve 1 teaspoon suger into it. Add 1 package of yeast
-#Put 1 lbs of flour in mixer bowl. While mixing with dough hook add milk/yeast mixture. Mix for about 5 minutes.
-#Cover and let rise for 2 hours (70-80 degrees works best)
 ==Ingredients==
 ===Fruit===
-oz. Paradise brand Old English fruit mix, 1 cup cherries diced<br>
+*1/2 pound raisins
-/3 cup golden raisins<br>
+*Spiced rum like Captain Morgan
-/3 cup zante currants<br>
-/4 cup spiced rum like Captain Morgan<br>
-===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
-cup all-purpose flour<br>
+*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
-===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 almonds<br>
-tbsp melted butter to brush onto baked stollen<br>
-to 4 tbsp granulated sugar to sprinkle onto stollen<br>
 ==Instructions==
-#Place the fruit into a bowl or jar and add the rum. stir to coat. Soak fruit for 1 hour or up to overnight in the refrigerator.
+===The night before===
-#Place the water and yeast in a small bowl and stir with a fork to dissolve the yeast, 3 to 4 minutes. Add the milk and flour and whisk to incorporate. Cover with plastic wrap and let rise 20 to 30 minutes.
+#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.
-#Place the sponge and all additional dough ingredient, (minus the fruit and almonds), into the stand mixer bowl. Beat with the paddle attachment until all the flour is mostly incorporated. 5 mins.
-#Switch to a dough hook and knead the dough on low speed, (KitchenAid 2), until it forms a ball. 5 mins.
-#Add the fruit and its liquid along with the almonds and mix on low until the fruit is well distributed in the dough. You can use a spatula to help push the ingredients together. If the dough is sticking to the bowl, add more flour, 1 to 2 tsp. at a time until the dough releases from the bowl.
-#Coat the sides of the bowl with cooking spray to prevent sticking and cover with a dish towel and move to a warm place. Let the dough rise until the volume doubles, 2 hours.
-#Line a baking sheet with parchment paper. Take the dough and separate into 2 equal size balls. Form the loaves 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 loaves 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.
-#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.
-Modified from: https://www.joeshealthymeals.com/dresden-style-german-christmas-stollen/
+#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.