James's Xmas Stollen: Difference between revisions

Latest revision as of 14:14, 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

*Ingredients for Doubled Stollen Loaf*
Category	Ingredient	Quantity	Notes
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.
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.
Extracts (Add with Liquids)	Lemon Extract	1/2 teaspoon
Extracts (Add with Liquids)	Orange Extract	1/2 teaspoon
Mix-ins (Add at Beep)	Soaked Fruit (Drained)	2/3 cup (130g)	Soak fruit mixture overnight in 2 Tbsp rum/juice.
Mix-ins (Add at Beep)	Chopped Toasted Almonds	6 tablespoons (80g)	Slivered or sliced.
Finishing Topping	Melted Unsalted Butter	4 tablespoons (56g)	For brushing hot loaf.
Finishing Topping	Confectioners' Sugar	1 cup (120g)	For heavy dusting.

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.

*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.

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.

@@ Line 3: / Line 3: @@
 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
+== I. Ingredients ==
-{| 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. |}
+{| class="table table-bordered table-striped"
+|+ ''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.
+|}
-II. Custom Bread Machine Cycle Settings
+== 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.
-{| 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. |}
+{| class="table table-bordered table-striped"
+|+ ''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.
+|}
-III. Instructions
+== III. Instructions ==
-==== Pre-Baking ====
+=== 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.
-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.
+=== Finishing and Storage ===
-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.
+* '''Remove and Check:''' When the cycle is complete, immediately remove the bread pan. Check the center for doneness (190°F / 88°C).
-Start Cycle: Select and start your custom Stollen program.
+* '''Butter:''' Turn the hot loaf out onto a cooling rack. Immediately brush all sides generously with the 4 tablespoons of melted butter.
-Add Mix-ins: When the machine signals (during Knead 2), add the drained soaked fruit and the almonds.
+* '''Sugar:''' Dust the loaf very heavily with the confectioners' sugar for the classic, thick white coating.
-==== Finishing and Storage ====
+* '''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.
-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.