Stollen

Not your Grandma's Stollen
Stollen
Stollen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    Tbs active dry yeast

  • 4

    tsp. sea salt

  • 3/4

    cup honey

  • 1 3/4

    cup hot tap water

  • 7-8

    cups unbleached white flour

  • 1 1/2

    c melted butter

  • 3

    large eggs

  • 1 1/2

    pound chopped glazed fruit

  • 1

    c currants (or mix of currants and raisins if preferred)

  • 1/2 - 1

    c chopped nuts (pecans or walnuts)

  • 1

    lemon of grated lemon rind

  • lemon juice and powdered sugar for glaze

Directions

In mixer bowl, Stir together yeast, honey, and hot water. Mix in first 2 cups flour + salt. Mix in cooled melted butter and eggs. Gradually add 4 more cups of flour. Then gradually add in some of the remaining flour. Don't force in every bit of flour the dough will take. Challah dough must remain silky - but not sticky. But does need to become a cohesive ball. Then knead some more until you see faint satiny wrinkles on the surface. 8-10 minutes if by hand, less by machine. Put ball of kneaded dough into a large oiled bowl and turn to coat. Cover with clean, damp towel and let stand in a warn place for about an hour. First full rise is very important. Dough may more than double. Need to be able to put two fingers into dough near edge about 1/2". Then wiggle them out. If indentation stays relatively intact rise is complete. If indentation fills in, recover and let rise another 15 minutes and re-test. When risen, punch down and work in the fruit, nuts and grated lemon rind. Then let rise again until double. This takes awhile longer due to the fruit. Punch down again and form into loaves. Put dough into well buttered pans about half full and I just push into corners and shape into loaf shape right in the pan. Dough will still be on the soft side. Let rise again. Seems to take forever! But let it double to fill pan and rise a bit over top of pan into loaf shape. Bake at 350 about 30 minutes for small loaves. I check to make sure bottom of loaf is rich, golden brown. Larger loaves can take longer to bake. Tip out of pans and cool on rack. Frost/glaze if you like once completely cooled (several hours). Mix about 2c powdered sugar with 3-4 Tbs lemon juice to a consistency that will coat but not run off the cooled loaves.

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