Stollen
Stollen, is a rich, fruit bread dusted with icing sugar, which is traditionally made at Christmas.
Source and licence
"Stollen" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stollen, revision 4658381), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stollen&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658381
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Germany. Associated with Germany by curated dish list: stollen (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 oz (57 g) Seedless raisins
- 2 oz (57 g) Currants
- 2 oz (57 g) Candied citrus peel
- 2 oz (57 g) Halved maraschino cherries
- 4 tbsp / 60 g Dark rum or brandy
- ¾ oz (21 g) Yeast
- 3 oz (85 g) White granulated sugar
- 1½ tbsp / 23 g Warm water
- 1 pound (454 g) Plain flour (or all-purpose flour)
- 1½ oz (43 g) Chopped almonds
- 5 fluid ounces / 148 g milk
- ½ / 10 g Grated lemon zest
- ¼ tsp / 1 g Salt
- 1 ea. / 60 g Egg, well beaten
- 3 oz (85 g) Butter, diced and softened
- 2 oz (57 g) Butter, melted
- ½ oz (14 g) Icing sugar
Method
- Put the raisins, currents, citrus peel, and cherries in a bowl with the rum/brandy and leave them to soak for at least 1 hour.
- In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Leave this for 5 minutes for fresh yeast and 15 minutes for dried yeast.
- Sprinkle 1½ tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed.
- Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind.
- Place all but 2 oz (50 g) of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly.
- Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter.
- Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky.
- Gradually add the fruit and almonds whilst continuing to knead the dough.
- Clean the large bowl and brush the inside with 1 tablespoon of the melted butter.
- Brush the top of the dough with another 2 tablespoons of the melted butter and place it in the bowl.
- Cover the dough with a clean cloth and leave it for 2 hours, or until it has doubled in size.
- Punch down the dough and leave it to rest for 10 minutes.
- Roll the dough into a rectangle measuring 12 x 8 inches (30 x 20 cm), and brush it with the remaining melted butter.
- Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place.
- Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3½ inches (9 cm) wide and 14 inches (35 cm) long.
- Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size.
- Preheat the oven to 375°F (190°C)
- Bake the stollen for 45 minutes, or until it is brown and crusty.
- Allow the stollen to cool and then sift the icing sugar over the top.