James's Xmas Stollen: Difference between revisions

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Created page with "Category:Desserts ==Ingredients== ===Fruit=== *1/2 pound raisins *Spiced rum like Captain Morgan ===Dough=== *1 cup whole milk *2 tsp instant dry yeast *3/4 cup white sugar *625g all purpose flour (500g) *1 large egg *2 large egg yokes *1 cup melted unsalted butter *1.5 tbsp vanilla bean paste *1 tsp salt *2 tsp ground cardamom *1 cup sliced almonds *2 tsp ground mace *2 tsp ground cinnamon *8 oz homemade Marzipan *zest from two oranges *zest from two lemons..."
 
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[[Category:Desserts]]
= Traditional Christmas Stollen (Bread Machine Method) =
==Ingredients==
 
===Fruit===
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.
*1/2 pound raisins
 
*Spiced rum like Captain Morgan
== Ingredients ==
 
=== Liquids (Add First) ===
 
{| class="wikitable"
! 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) ===
 
{| class="wikitable"
! 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) ===
 
{| class="wikitable"
! 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 ===
 
{| class="wikitable"
! 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.
 
{| class="wikitable"
! 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.


===Dough===
'''The Sugar Coating:''' Generously sift confectioners' sugar over the buttered loaf until it is completely white.
*1 cup whole milk
*2 tsp instant dry yeast
*3/4 cup white sugar
*625g all purpose flour (500g)
*1 large egg
*2 large egg yokes
*1 cup melted unsalted butter
*1.5 tbsp vanilla bean paste
*1 tsp salt
*2 tsp ground cardamom
*1 cup sliced almonds
*2 tsp ground mace
*2 tsp ground cinnamon
*8 oz homemade [[Marzipan]]
*zest from two oranges 
*zest from two lemons


===Glaze (optional)===
'''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.
1 stick unsalted butter
1 cup granulated sugar


==Instructions==
[[Category:Recipes]]
===The night before===
[[Category:Bread Machine]]
#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.
[[Category:Christmas]]


===When Ready===
[[Category:Desserts]]
#Drain the raisins
#Make the marzipan
#Make sure all ingredients are at room temp or slightly warm
#Put all the dough ingredients into your stand mixer, liquids first
#Mix throughly (5-7 min)
#place mixing bowl on proofing hot pan and cover
#let rise for 2 to 2.5 hours (should double)
#divide marzipan into 2 and flaten each piece out into a long rectangle. It help if you oil your hands with a bit of vegetable oil to prevent sticking
#take it out of the bowl, divide in half, form each into a large rectangle, place the flattened marzipan on one side or the other making sure that its not quite as large as the dough (you dont want any of it exposed to the oven).
#fold the other side of the dough rectangle over the top of the marzipan covered dough, so the marzipan is completely covered like a sandwich
#pinch and pat all the edges and seams closed and generally shape into a nice loaf
#place on your baking sheet and put it back on the hot pad and cover
#let it rise for another 30-45 minutes, dont forget to preheat the oven 1/2 way through
#bake at 350 for about 45 min, until golden brown
#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.M

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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