James's Xmas Stollen: Difference between revisions

Revision as of 12:08, 7 December 2025

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.

I. Ingredients

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

III. 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. 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. Add Mix-ins: When the machine signals (during Knead 2), add the drained soaked fruit and the almonds.

Finishing and Storage

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.

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 [[Category:Desserts]]
-==Ingredients==
-===Fruit===
-*1/2 pound raisins
-*Spiced rum like Captain Morgan
-===Dough===
+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.
-*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)===
+I. Ingredients
-stick unsalted butter
+{| class="wikitable" |+ ''Ingredients for Doubled Stollen Loaf'' ! Category !! Ingredient !! Quantity !! Notes |- ! rowspan="3" | Liquids (Add First) | Warm Water or Milk || 1/2 cup (114g) || Follow machine manual's order. |- | Large Eggs || 2 (Beaten) || |- | Melted Butter (Cooled) || 4 tablespoons (56g) || Unsalted is preferred. |- ! rowspan="7" | Flavor/Dry Ingredients | Bread Flour (or All-Purpose) || 3 cups (360g) || |- | Granulated Sugar || 2 tablespoons (25g) || |- | Salt || 1 teaspoon || |- | Mace || 1/2 teaspoon || |- | Cardamom || 1/2 teaspoon || |- | Dry Milk (Optional) || 2 teaspoons || Adds richness. |- | Instant Yeast || 1 1/2 teaspoons || '''Add last''', creating a well in the flour. |- ! rowspan="2" | Extracts (Add with Liquids) | Lemon Extract || 1/2 teaspoon || |- | Orange Extract || 1/2 teaspoon || |- ! rowspan="2" | Mix-ins (Add at Beep) | Soaked Fruit (Drained) || 2/3 cup (130g) || Soak fruit mixture overnight in 2 Tbsp rum/juice. |- | Chopped Toasted Almonds || 6 tablespoons (80g) || Slivered or sliced. |- ! rowspan="2" | Finishing Topping | Melted Unsalted Butter || 4 tablespoons (56g) || For brushing hot loaf. |- | Confectioners' Sugar || 1 cup (120g) || For heavy dusting. |}
-cup granulated sugar
-==Instructions==
+II. Custom Bread Machine Cycle Settings
-===The night before===
+The use of a custom cycle is highly recommended for this rich, heavy dough to prevent collapse and ensure proper baking.
-#Place the raisins into a bowl or jar and cover with rum, stir to coat. Soak overnight in the refrigerator.
-===When Ready===
+{| class="wikitable" |+ ''Custom Cycle Program Times (Total Time ~4 Hours)'' ! Phase !! Duration !! Notes |- | Knead 1 (Mix) || 5 minutes || Initial mixing of ingredients. |- | Rest/Soak || 10 minutes || Allows flour to fully hydrate. |- | Knead 2 || 15 minutes || Strong gluten development. [Add Mix-ins at Beep] |- | Rise 1 (Bulk Ferment) || 75 minutes || Extended time for rich dough. |- | Punch Down || Quick cycle || Deflates dough. |- | Rise 2 (Final Proof) || 100 minutes || Final rise to achieve desired volume. |- | Bake || 55 minutes || Adjusted for large, dense loaf. Internal temp should reach 190°F (88°C). |- | Keep Warm || 0 minutes || End cycle immediately for quick removal and finishing. |}
-#Drain the raisins
-#Make the marzipan
+III. Instructions
-#Make sure all ingredients are at room temp or slightly warm
+==== Pre-Baking ====
-#Put all the dough ingredients into your stand mixer, liquids first
-#Mix throughly (5-7 min)
+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.
-#place mixing bowl on proofing hot pan and cover
+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.
-#let rise for 2 to 2.5 hours (should double)
+Start Cycle: Select and start your custom Stollen program.
-#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
+Add Mix-ins: When the machine signals (during Knead 2), add the drained soaked fruit and the almonds.
-#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).
+==== Finishing and Storage ====
-#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
+Remove and Check: When the cycle is complete, immediately remove the bread pan. Check the center for doneness (190°F / 88°C).
-#place on your baking sheet and put it back on the hot pad and cover
+Butter: Turn the hot loaf out onto a cooling rack. Immediately brush all sides generously with the 4 tablespoons of melted butter.
-#let it rise for another 30-45 minutes, dont forget to preheat the oven 1/2 way through
+Sugar: Dust the loaf very heavily with the confectioners' sugar for the classic, thick white coating.
-#bake at 350 for about 45 min, until golden brown
+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.
-#If adding the glaze, pour the melted butter over the cooled stollen and then generously sprinkle with granulated sugar. Let sit until solidified.M