Whole Wheat Christmas Stollen Recipes

WHOLE WHEAT CHRISTMAS STOLLEN

Steps:

• Start 8-12 hours in advance and soak the whole wheat flour in the coconut milk in ordet to nutralize the Phytic acid.
• Measure out the currants and raisins and soak in warm water.
• Mix all of the dry ingredients and all of the luquid ingredients, setting aside a little of the Bread Flour for kneading by hand.
• Knead for five minutes, then spread the dough out flat and add the fruit and peel on top and fold inches.
• Knead another 5 minutes or so until the gluten is fully developed and it is smooth.
• Set aside in an oiled bowl for 1-2 hours until about doubled in size.
• Push down and fold a couple of times, Let rest for 15 minutes.
• Roll out the almond paste into a 12 inch long rope.
• Push out the dough into a rectangle about 12 inches long.
• Put the almond paste in the center of the dough and fold tightly together to form the loaf, seal up the seam and fold over the top to form a lip. (this is to complete the look of a baby wrapped in swaddling clothes.).
• Let rise for one hour and then brush with an egg wash consisting of half an egg with 1/2 cup coconut milk.
• Meanwhile preheat the oven to 350 degrees.
• Bake for 10 minutes at 350 and then reduce the temperature to 300 and bake for another 30-40 minutes.
• Cool on a wire rack and then dust with powered sugar if you desire.

AMIS'S CHRISTMAS STOLLEN

Steps:

• Stollen:.
• Combine the yeast with warm water (110 F). Note: If you're using compressed yeast, the water needs to be at 85°F.
• Combine the milk, butter, sugar, salt and cardamom; cool to lukewarm.
• Stir in 2 c of flour; beat well. Add the softened yeast and egg; beat well.
• Stir in the fruits, peels and nuts.
• Add enough of the remaining flour to make a soft dough.
• Turn out on a slightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
• Place in a greased bowl, turning once to grease the entire surface of the the dough.
• Cover and let rise in a warm place for about 1 1/2 hours, or until double.
• Punch down; turn out on a lightly floured surface.
• Divide into 3 equal parts.
• Cover and let rest for 10 minutes.
• Roll each of the 3 sections into a 10 x 16 inch rectangle.
• Without stretching, fold the long side over to within 1 inch of the opposite side; seal the edge (you can pinch it together, or brush with a bit of beaten egg or warm milk if you wish).
• Place on a greased baking sheet.
• Cover and let rise in a warm place for about 1 hour, or until almost double again.
• Preheat the oven to 375 and bake for 15 - 20 minutes or until golden brown.
• Let cool slightly and place onto large pieces of wax paper, plastic wrap, platters, etc, each loaf on it's own separate surface.
• You don't want to get the glaze everywhere.
• Glaze:.
• Note: You can easily half the glaze. My family doubled it because of our huge sweet tooth. (It's really pretty too. It has a daisy on it. :D).
• Combine the sugar, water and the butter. Brush or pour over the stollen.
• It will be runny at first so you may have to spoon any that gooped onto your platter or counter back up onto the loaf.
• You can leave it as it is or decorate it however you wish.
• I always make pretty flowers out of bits of fruit and cherries or sliced almonds. Such as a flower made with slices of almonds for the petals, bits of candied cherries for the center and citron or green candied cherries for the leaves and stems. Very pretty.
• Let the loaves sit until the glaze has set (it will still be slightly squishy to the touch) and then wrap in plastic wrap to keep them fresh until it's time to serve them.
• That's another reason we add so much glaze since it helps keep the bread moist.
• Place the loaves in a cool dark place or they even freeze well.
• I put the serving size at 24, which would be 8 generous slices per loaf but you will probably get more out of it.
• Note: Yeast equivalents are One package = 2 1/4 teaspoons = 1/4 ounce = 1 compressed cake.

CHRISTMAS STOLLEN

Steps:

• In a small bowl dissolve the yeast in the warm milk.
• In a large bowl put sugar, flour, egg yolks, butter rum add yeast mixture and using a wooden spoon stir all ingredients together.
• Turn dough out onto a lightly floured surface and knead by hands until comes together than add dry fruit (chopped into small pieces), candied fruit, anise, nutmeg, almonds and zests.
• Knead until you have moderately stiff and smooth dough. About 8-10 minutes.
• Shape into a ball. Place into greased bowl, turning once to grease surface. Cover with plastic wrap.
• Let it rise in a warm place until double in size about 1 1/2 hours.
• After that punch dough down. Turn out onto a lightly floured surface.
• Roll out into rectangle 4cm thick and then fold the long side over by half and other side over the first half (like business letter).
• Carefully transfer the dough to the baking sheet. Let it rest for 20 minutes covered with towel.
• Preheat oven to 180°C
• Bake until golden brown about 30-40 minutes or until a wooden toothpick comes out clean.
• While still hot brush with melted butter and sift a lot of icing sugar over the top.