Amsterdam Stol Using Bread Machine Recipes

PAASSTOL - DUTCH EASTER BREAD RECIPE

Steps:

• Make a paste of the yeast and some of the milk.
• Mix flour, salt and sugar.
• Mix milk, egg and molten butter (this mixture should be tepid).
• Make a well in the dry ingredients, pour in the wet ingredients and the yeast mixture and mix with a fork or wooden spoon.
• When the fluids are roughly incorporated, knead it well by hand for 10 minutes.
• After kneading the dough will be slightly sticky, soft and smooth.
• Mix in the grated orange peel, currants, raisins, candied cherries and succade.
• Put the dough in a bowl, cover with cling film and leave to rise on a warm spot for 1 hour.
• After rising, knead the dough well.
• Put the dough on a lined baking sheet and flatten it to an oval of 3 cm thick.
• Shape the almond paste in a log, 1 cm shorter than the dough oval.
• Put the almond paste log on the dough and fold the sides of the dough over. Close well!
• Cover with cling film and leave to rise for another 30 minutes.
• Brush the bread with milk and put it in a preheated oven at 200C.
• Bake the stollen for about 40 minutes, cover it with aluminium foil when the fruits on the top get too dark.
• The bread is cooked when it sounds hollow when tapped on the bottom.
• Leave it to cool on a rack.
• Brush with butter and sprinkle with powdered sugar.

AMSTERDAM STOL (USING BREAD MACHINE)

Steps:

• Zest the lemon partly; you need about 2 tsp of zest. Put currants in bowl with hot water and soak circa 15 minutes Put milk, bread mix (with yeast), sugar, zest, and cinnamon in bread machine and put it on its dough cycle. Cut apricots and prunes in small pieces and add while the machine is kneading. Drain the currants and add while the machine is kneading. Break the Amaretti in small pieces and add about two minutes before the end of the kneading phase. Allow the dough to rise in the machine.
• Form almond paste into a roll. Dust bench with flour; take dough out of bread machine when ready and form on bench into an oval. Press a long indentation into the top of the dough, push in the almond paste roll, and fold dough around almond paste. Put on a well-greased baking sheet and bake at 200 deg C (390 deg F) until golden brown and cooked (circa 30 mins); if necessary cover with alufoil for about 10 mins to prevent it from browning too much. Take out of oven (optionally: brush with melted butter to enhance gloss) and allow to cool.

CHRISTMAS STOLLEN

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.