Stollen Recipe - Cooking Index
Stollen Recipe - Cooking Index
| 1/4 oz | 7.1g | Yeast - (dried), active |
| - 1 package) | ||
| 3/4 cup | 177ml | Water - warm |
| 1/2 cup | 99g / 3.5oz | Sugar - granulated |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 | Egg yolk | |
| 1/2 cup | 99g / 3.5oz | Butter - soft |
| 3 1/2 cups | 218g / 7.7oz | Flour |
| 1 tablespoon | 15ml | Lemon peel - grated |
| 1 cup | 93g / 3.3oz | Almonds - (blanched), chopped |
| 1/2 cup | 118ml | Citron - (candied, lemon peel), cut |
| 1/2 cup | 118ml | Orangenat - (candied, orange peel), cut |
| 1/2 cup | 80g / 2.8oz | Raisins |
Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours, until doubled. Punch down, cover and refrigerate overnight.
Knead the dough. Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and about 1 T water. Let rise until doubled in size (45 to 60 minutes). Bake 30-35 minutes at 375F. until golden brown.
NOTES:
Traditional German Christmas bread -- Germans traditionally eat Stollen around Christmas time. This recipe comes from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread. Makes 1 large or 2 small loaves.
My loaves of stollen come out somewhat wide and short. Some traditionalists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat.
Source:
Aviva Garrett
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