Christmas Stollen: Difference between revisions

Latest revision as of 23:20, 13 December 2024

Ingredients

Fruit

1/2 pound golden raisins
zest from one orange
zest from one lemon
3 oz sliced almonds
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
1/2 tsp ground cinnamon
8 oz homemade marzipan
zest from one orange

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
place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon, and yeast starter into the bowl of your stand mixer with a dough hook. Kneed the dough on speed setting 4-6 for 8 min.
remove the dough and lightly spray the bowl with cooking oil and return the dough. Cover and place the bowl in a warm place (110 degrees) to rise until doubled (close 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.
Turn the dough out onto a floured work surface and divide into 2 equal halves. Press or roll each piece into an oval about 1 inch in thickness
Divide and roll the marzipan the same way
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. Place the stollen 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 30-40 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.

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+[[Category:Desserts]]
 ==Ingredients==
 ===Fruit===
-/2 pound golden raisins<br>
+*1/2 pound golden raisins
-Spiced rum like Captain Morgan<br>
+*zest from one orange
+*zest from one lemon
+*3 oz sliced almonds
+*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
+*1/2 tsp ground cinnamon
+*8 oz homemade marzipan
+*zest from one orange
-===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==
-===The night before==
+===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===
+#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
+#place flour, remaining sugar, egg, egg yokes, butter, vanilla, lemon zest, orange zest, salt, cardamom, mace, cinnamon, and yeast starter into the bowl of your stand mixer with a dough hook. Kneed the dough on speed setting 4-6 for 8 min.
-#In a 2-cup measuring cup or something of similar size, dissolve 1 teaspoon sugar into the 1/4 cup luke-warm water
+#remove the dough and lightly spray the bowl with cooking oil and return the dough. Cover and place the bowl in a warm place (110 degrees) to rise until doubled (close to 2 hours)
-#Add in the still hot milk
+#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.
-#Monitor the temperature, when it drops to 110 dissolve in the package of yeast and let the yeast wake up, about 5 min
+#Turn the dough out onto a floured work surface and divide into 2 equal halves. Press or roll each piece into an oval about 1 inch in thickness
-#Stir in 3/4 cup flour, cover, and let it get started, 25 minutes
+#Divide and roll the marzipan the same way
+#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. Place the stollen 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
-===Make the dough===
+#Toward the end of the rise preheat the oven to 350. Bake the stollen 30-40 min until golden brown (internal temp 190)
-#Strain the rum out of the raisins, save 1/4 cup for use in the dough
+#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.
-#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.
-#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/