Recipe Adapted : foodnetwork.com
For Soaking the Fruits :
Mixed candied Fruits : 1/2 cup
Raisins : 1 cup
Dark rum or Orange juice : 1/4 cup /2oz /50 ml
For the Sponge :
Active Dry Yeast : 2 (1/4-ounce) package
Honey : 1 tsp or Sugar : 1 tsp
Luke Warm Water : 1/2 cup
Milk : 1 cup
Unbleached All-Purpose Flour : 1 cup
For the Dough :
Unsalted Butter : 1 cup ( 2 sticks) softened
Honey : 1/3 cup
Egg : 1 (large, beaten)
Grated zest of 1 lemon
Salt : 1 tsp
Grounded Cardamom : 1/4 tsp
Grounded Nutmeg 1/4 tsp
Almonds : 1/4 cup (blanched, peeled and chopped)
For the Topping:
Confectioners’ sugar : 1/2 cup
Preparation for Soaking and Sponge :
Preparation for forming a dough , by using hands :
2. Fold the top of each loaf 3/4 of the way down toward the bottom and square the loaves with your hands. 3. Place the loaves on a parchment-lined baking sheet, cover loosely with plastic wrap and set aside to rise until doubled, about 1 hour
4. While it is rising, About 10 minutes before baking, preheat oven to 375 degrees F. Remove the plastic wrap from the loaves and place the baking sheet in the oven.
5. Bake for about 35-45 minutes, or until the loaves are golden brown and a toothpick stuck in a loaf comes out clean. (Note : Cover with foil if it begins to brown too much).
6. Immediately brush each loaf all over with the melted butter, continuing until all the butter is used up. Add the powdered sugar to a sieve and shake over each of the loaves to cover them thickly. Set the loaves aside to cool completely.
7. Wrap each loaf tightly in aluminum foil and store in a cool place for at least 2 weeks before serving.
Variation : Marzipanstollen : When shaping the stollen, on the step 1, roll 1 cup of marzipan out into a log and cut it into two. After rolling out the dough, lay a log of marzipan across the center of each and fold the dough down to encase the marzipan. Set aside for second rise and bake as directed.
- Dust the drained raisins with a little flour before you add them to the dough. This prevents that the raisins sink to the bottom of the stollen during the baking process.
- A variety of candied or dried fruit can be used. candied cherries, candied angelica and golden raisins are common.
- Wrap the uneaten stollen in a linen cloth or in foil and place in a dark, cool place to keep it fresh. Do not refrigerate. A cool room is sufficient.
- Cut the stollen from the center outwards to the ends; push the uneaten ends together before storing.
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Happy Christmas !