Christmas Stollen

Christmas Stollen

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Sponge

  • 8

    oz Whole Milk

  • 8

    tsp Instant Yeast

  • 4.5

    oz All-purpose Flour

  • Fruit

  • 1

    cup Raisins

  • 1

    Cup Cherries, dried

  • 1

    cup Cranberries, dried

  • 1

    cup Assorted Dried Fruits

  • 1

    Cup Rum

  • 1

    cup Almonds, sliced or slivered

  • Dough

  • 20

    oz All-purpose flour

  • 2

    Tbsp Sugar

  • tsp Salt

  • 1 each

    Lemon, zest

  • 1 each

    Orange, zest

  • 2

    tsp Stollen Spice

  • 2 each

    Whole eggs

  • 5

    oz Butter, soften

  • 3

    oz Water

  • 2

    oz Whole Butter, melted

  • As needed Powdered Sugar

Directions

Warm milk to 100˚F, whisk in the flour and yeast, wrap and proof for 1 hour Mix the fruis and rum together and allow to soak Stir together the flour, sugar, salt, zests and Stollen spice together Add the sponge, eggs, butter and water together and mix and knead for two minutes, rest the dough for 10 minutes Add the strained fruit mixture to the dough and knead for six minutes place in a bowl and cover, proof for 45 minutes Shape the Stollen dough with the “Blanket in the manger” Method Place the dough onto a lined sheet pan and set the dough in a crescent shape Bake the Stollen at 350˚F for 20 minutes then rotate in the oven and continue to bake for 20-30 minutes more Place the Stollen on a wire cooling rack and immediately brush with butter and dust heavily with powdered sugar Wait ten minutes and dust again with powdered sugar to heavily coat the Stollen Different fruit and nut combinations paired with different Stollen spices will make endless combinations


Nutrition

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