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[[Category:Desserts]]
= Traditional Christmas Stollen (Bread Machine Method) =
 
This recipe is optimized for the '''Cuisinart CBK-210''' using its custom programming feature. It has been adjusted to be denser (less fluffy), sweeter, and sized correctly for a 1.5 - 2 lb capacity.
 
== Ingredients ==


This recipe is designed to be baked entirely within a bread machine using a custom or Sweet Dough cycle. It is scaled to produce one large (approx. 2 lb) loaf.
=== Liquids (Add First) ===


== I. Ingredients ==
{| class="wikitable"
{| class="table table-bordered table-striped"
! Ingredient
|+ ''Ingredients for Doubled Stollen Loaf''
! Quantity
! Category !! Ingredient !! Quantity !! Notes
! Notes
|-
| Warm Water or Milk
| 1/2 cup (114g)
| Reduced liquid for a denser texture
|-
| Large Eggs
| 2
| Room temperature, lightly beaten
|-
| Melted Butter
| 6 tablespoons (85g)
| '''Increased''' for a rich, solid "short" crumb
|-
|-
! rowspan="3" | Liquids (Add First)
| Lemon Extract
| Warm Water or Milk || 1/2 cup (114g) || Follow machine manual's order.
| 1 teaspoon
| For a stronger citrus profile
|-
|-
| Large Eggs || 2 (Beaten) ||
| Orange Extract
| 1 teaspoon
| For a stronger citrus profile
|-
|-
| Melted Butter (Cooled) || 4 tablespoons (56g) || Unsalted is preferred.
| Rum Extract
| 1 teaspoon
| Provides traditional flavor without inhibiting yeast
|-
|-
! rowspan="7" | Flavor/Dry Ingredients
| Almond Extract
| Bread Flour (or All-Purpose) || 3 cups (360g) ||
| 1 teaspoon
| '''Added''' to enhance the nutty profile and depth
|}
 
=== Dry Ingredients (Add Second) ===
 
{| class="wikitable"
! Ingredient
! Quantity
! Notes
|-
|-
| Granulated Sugar || 2 tablespoons (25g) ||
| Bread Flour
| 2 1/2 cups (300g)
| '''Reduced''' to fit the machine and the richness of the dough
|-
|-
| Salt || 1 teaspoon ||
| Granulated Sugar
| 1/3 cup (65g)
| '''Increased''' for better sweetness
|-
|-
| Mace || 1/2 teaspoon ||
| Salt
| 1 teaspoon
|
|-
|-
| Cardamom || 1/2 teaspoon ||
| Ground Mace
| 1 teaspoon
| '''Increased''' for authentic depth
|-
|-
| Dry Milk (Optional) || 2 teaspoons || Adds richness.
| Ground Cardamom
| 1 teaspoon
| '''Increased''' for traditional aroma
|-
|-
| Instant Yeast || 1 1/2 teaspoons || '''Add last''', creating a well in the flour.
| Ground Cinnamon
| 1/2 teaspoon
| '''Added''' for warm holiday notes
|-
|-
! rowspan="2" | Extracts (Add with Liquids)
| Ground Nutmeg
| Lemon Extract || 1/2 teaspoon ||
| 1/2 teaspoon
| '''Added''' for spiced complexity
|-
|-
| Orange Extract || 1/2 teaspoon ||
| Dry Milk
| 1 tablespoon
| Adds richness and tenderness to the crumb
|-
|-
! rowspan="2" | Mix-ins (Add at Beep)
| Instant Yeast
| Soaked Fruit (Drained) || 2/3 cup (130g) || Soak fruit mixture overnight in 2 Tbsp rum/juice.
| 1 1/2 teaspoons
| Slightly reduced to prevent over-rising
|}
 
=== Mix-ins (Fruit/Nut Dispenser) ===
 
{| class="wikitable"
! Ingredient
! Quantity
! Notes
|-
|-
| Chopped Toasted Almonds || 6 tablespoons (80g) || Slivered or sliced.
| Dried Fruit Mix
| 3/4 cup (150g)
| Raisins, currants, candied citrus peel
|-
|-
! rowspan="2" | Finishing Topping
| Orange Juice
| Melted Unsalted Butter || 4 tablespoons (56g) || For brushing hot loaf.
| 2 tablespoons
| '''For soaking only''' (Drain before adding)
|-
|-
| Confectioners' Sugar || 1 cup (120g) || For heavy dusting.
| Toasted Almonds
| 1/4 cup (40g)
| Chopped, slivered, or sliced
|}
|}


== II. Custom Bread Machine Cycle Settings ==
=== Finishing Topping ===
The use of a custom cycle is highly recommended for this rich, heavy dough to prevent collapse and ensure proper baking.


{| class="table table-bordered table-striped"
{| class="wikitable"
|+ ''Custom Cycle Program Times (Total Time ~4 Hours)''
! Ingredient
! Phase !! Duration !! Notes
! Quantity
! Notes
|-
| Melted Butter
| 4 tablespoons (56g)
| For brushing the hot loaf
|-
|-
| Knead 1 (Mix) || 5 minutes || Initial mixing of ingredients.
| Confectioners' Sugar
| 1 cup (120g)
| For heavy dusting (the "snow" layer)
|}
 
== Custom Program Settings (Cuisinart CBK-210) ==
 
Program these settings into one of the '''CUSTOM''' memory slots. Note the shorter rise times to maintain a denser "solid" crumb.
 
{| class="wikitable"
! Phase
! Time
! Description
|-
|-
| Rest/Soak || 10 minutes || Allows flour to fully hydrate.
| '''Knead 1'''
| 5 min
| Initial mixing of ingredients
|-
|-
| Knead 2 || 15 minutes || Strong gluten development. [Add Mix-ins at Beep]
| '''Rise 1 (Rest)'''
| 10 min
| Allows flour to hydrate
|-
|-
| Rise 1 (Bulk Ferment) || 75 minutes || Extended time for rich dough.
| '''Knead 2'''
| 15 min
| Gluten development; '''Dispenser will drop mix-ins here'''
|-
|-
| Punch Down || Quick cycle || Deflates dough.
| '''Rise 2'''
| 45 min
| Reduced to prevent a "fluffy" bread texture
|-
|-
| Rise 2 (Final Proof) || 100 minutes || Final rise to achieve desired volume.
| '''Rise 3'''
| 60 min
| Controlled final proof for density
|-
|-
| Bake || 55 minutes || Adjusted for large, dense loaf. Internal temp should reach 190°F (88°C).
| '''Bake'''
| 50 min
| Adjusted for the smaller loaf size
|-
|-
| Keep Warm || 0 minutes || End cycle immediately for quick removal and finishing.
| '''Keep Warm'''
| 0 min
| Disable to prevent the crust from softening
|}
|}


== III. Instructions ==
== Instructions ==
=== Pre-Baking ===
 
* '''Soak Fruit:''' Combine the dried fruit mixture with 2 tablespoons of rum or orange juice. Cover and let soak for at least 4 hours, or preferably overnight, then drain well.
=== Preparation ===
* '''Load Machine:''' Place all liquids (water/milk, egg, melted butter, and both extracts) into the bread machine pan first. Layer the dry ingredients on top, making a small well for the yeast.
 
* '''Start Cycle:''' Select and start your custom Stollen program.
'''Soak the Fruit:''' At least 4 hours before baking (preferably overnight), combine the dried fruit with the 2 tablespoons of orange juice. Cover and set aside.
* '''Add Mix-ins:''' When the machine signals (during Knead 2), add the drained soaked fruit and the almonds.
 
'''Drain:''' Before starting the machine, drain any excess liquid from the fruit. Pat dry with a paper towel if necessary.
 
'''Load Dispenser:''' Place the drained fruit and toasted almonds into the CBK-210's automatic fruit and nut dispenser.
 
=== Baking Process ===
 
'''Load the Pan:''' Pour the water/milk, eggs, melted butter, and the four extracts (lemon, orange, rum, and almond) into the bread pan.
 
'''Add Drys:''' Carefully pour the flour over the liquid. Add the sugar, salt, spices, and dry milk.
 
'''Add Yeast:''' Create a shallow well in the center of the flour (ensure it doesn't reach the liquid) and add the yeast.
 
'''Start Program:''' Select your saved '''CUSTOM''' program and press Start. Ensure the "Dispenser" icon is visible on the display.
 
=== Finishing & Aging ===
 
'''Immediate Finish:''' When the cycle ends, remove the loaf immediately. While it is still steaming hot, brush the entire surface with the 4 tablespoons of melted butter.
 
'''The Sugar Coating:''' Generously sift confectioners' sugar over the buttered loaf until it is completely white.
 
'''Aging (Crucial):''' Allow the Stollen to cool completely. Wrap it tightly in aluminum foil and store it in an airtight container in a cool place for '''1 to 2 weeks'''. This allows the fruit moisture to migrate into the bread and the spice flavors to mature.
 
[[Category:Recipes]]
[[Category:Bread Machine]]
[[Category:Christmas]]


=== Finishing and Storage ===
[[Category:Desserts]]
* '''Remove and Check:''' When the cycle is complete, immediately remove the bread pan. Check the center for doneness (190°F / 88°C).
* '''Butter:''' Turn the hot loaf out onto a cooling rack. Immediately brush all sides generously with the 4 tablespoons of melted butter.
* '''Sugar:''' Dust the loaf very heavily with the confectioners' sugar for the classic, thick white coating.
* '''Age (Recommended):''' Once fully cooled, wrap the Stollen tightly in aluminum foil and store it in an airtight container in a cool, dark place for 1 to 2 weeks. This aging process is crucial for developing the traditional, deep flavor.

Latest revision as of 12:59, 21 December 2025

Traditional Christmas Stollen (Bread Machine Method)

This recipe is optimized for the Cuisinart CBK-210 using its custom programming feature. It has been adjusted to be denser (less fluffy), sweeter, and sized correctly for a 1.5 - 2 lb capacity.

Ingredients

Liquids (Add First)

Ingredient Quantity Notes
Warm Water or Milk 1/2 cup (114g) Reduced liquid for a denser texture
Large Eggs 2 Room temperature, lightly beaten
Melted Butter 6 tablespoons (85g) Increased for a rich, solid "short" crumb
Lemon Extract 1 teaspoon For a stronger citrus profile
Orange Extract 1 teaspoon For a stronger citrus profile
Rum Extract 1 teaspoon Provides traditional flavor without inhibiting yeast
Almond Extract 1 teaspoon Added to enhance the nutty profile and depth

Dry Ingredients (Add Second)

Ingredient Quantity Notes
Bread Flour 2 1/2 cups (300g) Reduced to fit the machine and the richness of the dough
Granulated Sugar 1/3 cup (65g) Increased for better sweetness
Salt 1 teaspoon
Ground Mace 1 teaspoon Increased for authentic depth
Ground Cardamom 1 teaspoon Increased for traditional aroma
Ground Cinnamon 1/2 teaspoon Added for warm holiday notes
Ground Nutmeg 1/2 teaspoon Added for spiced complexity
Dry Milk 1 tablespoon Adds richness and tenderness to the crumb
Instant Yeast 1 1/2 teaspoons Slightly reduced to prevent over-rising

Mix-ins (Fruit/Nut Dispenser)

Ingredient Quantity Notes
Dried Fruit Mix 3/4 cup (150g) Raisins, currants, candied citrus peel
Orange Juice 2 tablespoons For soaking only (Drain before adding)
Toasted Almonds 1/4 cup (40g) Chopped, slivered, or sliced

Finishing Topping

Ingredient Quantity Notes
Melted Butter 4 tablespoons (56g) For brushing the hot loaf
Confectioners' Sugar 1 cup (120g) For heavy dusting (the "snow" layer)

Custom Program Settings (Cuisinart CBK-210)

Program these settings into one of the CUSTOM memory slots. Note the shorter rise times to maintain a denser "solid" crumb.

Phase Time Description
Knead 1 5 min Initial mixing of ingredients
Rise 1 (Rest) 10 min Allows flour to hydrate
Knead 2 15 min Gluten development; Dispenser will drop mix-ins here
Rise 2 45 min Reduced to prevent a "fluffy" bread texture
Rise 3 60 min Controlled final proof for density
Bake 50 min Adjusted for the smaller loaf size
Keep Warm 0 min Disable to prevent the crust from softening

Instructions

Preparation

Soak the Fruit: At least 4 hours before baking (preferably overnight), combine the dried fruit with the 2 tablespoons of orange juice. Cover and set aside.

Drain: Before starting the machine, drain any excess liquid from the fruit. Pat dry with a paper towel if necessary.

Load Dispenser: Place the drained fruit and toasted almonds into the CBK-210's automatic fruit and nut dispenser.

Baking Process

Load the Pan: Pour the water/milk, eggs, melted butter, and the four extracts (lemon, orange, rum, and almond) into the bread pan.

Add Drys: Carefully pour the flour over the liquid. Add the sugar, salt, spices, and dry milk.

Add Yeast: Create a shallow well in the center of the flour (ensure it doesn't reach the liquid) and add the yeast.

Start Program: Select your saved CUSTOM program and press Start. Ensure the "Dispenser" icon is visible on the display.

Finishing & Aging

Immediate Finish: When the cycle ends, remove the loaf immediately. While it is still steaming hot, brush the entire surface with the 4 tablespoons of melted butter.

The Sugar Coating: Generously sift confectioners' sugar over the buttered loaf until it is completely white.

Aging (Crucial): Allow the Stollen to cool completely. Wrap it tightly in aluminum foil and store it in an airtight container in a cool place for 1 to 2 weeks. This allows the fruit moisture to migrate into the bread and the spice flavors to mature.

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