Holiday Stollen Recipes

HOLIDAY STOLLEN

Steps:

• The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
• The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the "starter." Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
• In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
• Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
• Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
• Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
• Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
• About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
• Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
• The next day, sift 1 1/2 cups confectioners' sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners' sugar over loaves and serving.

STOLLEN

Steps:

• Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
• Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
• By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
• By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
• First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
• Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
• Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
• Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
• To serve: Sprinkle heavily with confectioners' sugar just before serving.
• Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
• Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.

CHRISTMAS STOLLEN

Steps:

• Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.

STOLLEN

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

GERMAN STOLLEN

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

TRADITIONAL STOLLEN

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

TREASURED HOLIDAY STOLLEN

Steps:

• Dissolve yeast in 3/4 c water in a large bowl. Beat in sugar, salt, eggs, egg yolk, 1/2 c butter and 1 3/4 c flour with an electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until doubled. Dough is ready if indentation remains when touched. Cover and refrigerate egg white.
• Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
• Grease cookie sheet. Turn dough onto well floured surface; turn to coat with flour. Divide in half. Press each half into oval 10 x 7". Spread with butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 T water; brush over folded ovals. Cover and let rise 45-60 minutes or until doubled.
• Heat oven to 375. Bake 20-25 minutes or until golden brown. While warm dust with powdered sugar or spread with glaze.
• To make glaze, mix powdered sugar and milk until smooth and spreadable.

ST. LOUIS CHRISTMAS STOLLEN

Steps:

• Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
• Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
• Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
• Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
• Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
• Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
• Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
• Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
• Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
• Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
• Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
• Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
• Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.