Christmas Stollen: Difference between revisions

Latest revision as of 23:10, 2 December 2021

Ingredients

Fruit

1/2 pound golden raisins
Spiced rum like Captain Morgan

Sponge

1 pkg active dry yeast, 2 1/4 tsp.
1/4 cup lukewarm water
1/2 cup scalded whole milk, cooled to under 110°
3/4 cup all-purpose flour
1 teaspoon sugar

Dough

2 1/2 cups all-purpose flour
6 tbsp softened butter
1 1/2 tsp kosher salt
2 tbsp granulated sugar
2 tsp vanilla extract
1 tsp almond extract
1/4 tsp grated nutmeg
1 egg yolk
1/2 cup sliced or slivered or finely chopped almonds
1/4 cup of the recovered rum

Instructions

The night before

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

Make the sponge

Scald the 1/2 cup of milk
In a 2-cup measuring cup or something of similar size, dissolve 1 teaspoon sugar into the 1/4 cup luke-warm water
Add in the still hot milk
Monitor the temperature, when it drops to 110 dissolve in the package of yeast and let the yeast wake up, about 5 min
Stir in 3/4 cup flour, cover, and let it get started, 25 minutes

Make the dough

Strain the rum out of the raisins, save 1/4 cup for use in the dough
Place all additional dough ingredient, (minus the raisins and almonds), into the stand mixer bowl. Mix with paddle attachment until thoroughly mixed.
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.

@@ Line 1: / Line 1: @@
-Ingredients:<br>
+[[Category:Cooking]]
-pounds flour<br>
+==Ingredients==
-grams yeast<br>
+===Fruit===
-/2 pound sugar<br>
+/2 pound golden raisins<br>
-packages [[Vanilla_Sugar|vanilla sugar]] It's about 1 tablespoon in the package.<br>
+Spiced rum like Captain Morgan<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>
+===Sponge===
-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.
+pkg active dry yeast, 2 1/4 tsp.<br>
-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.
+/4 cup lukewarm water<br>
+/2 cup scalded whole milk, cooled to under 110°<br>
+/4 cup all-purpose flour<br>
+teaspoon sugar
+===Dough===
+1/2 cups all-purpose flour<br>
+tbsp softened butter<br>
+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
-#The night before:
+==Instructions==
-##Melt butter and Crisco together and allow to re-solidify overnight
+===The night before===
-##Grate the lemon zest from the lemons, put in a container for use tomarrow
+#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.
-##Put raisins in a medium bowl, squeeze lemon juice into raisins, and add 1 cup of rum, cover and refrigerate overnight.
+===Make the sponge===
+#Scald the 1/2 cup of milk
+#In a 2-cup measuring cup or something of similar size, dissolve 1 teaspoon sugar into the 1/4 cup luke-warm water
+#Add in the still hot milk
+#Monitor the temperature, when it drops to 110 dissolve in the package of yeast and let the yeast wake up, about 5 min
+#Stir in 3/4 cup flour, cover, and let it get started, 25 minutes
+===Make the dough===
+#Strain the rum out of the raisins, save 1/4 cup for use in the dough
+#Place all additional dough ingredient, (minus the raisins and almonds), into the stand mixer bowl. Mix with paddle attachment until thoroughly mixed.
+#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.