I received many requests to re-post the following Stollen Bread recipes.
>From "Great German-American Feasts"
1 cup milk
1/2 cup plus 2 tablespoons granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water
5 cups sifted all-purpose flour
1/2 cup finely chopped candied citron
1/2 cup finely chopped candied cherries
1 cup slivered almonds
Grated rind of 1 lemon
1 cup seedless raisins
2 eggs, beaten
1 cup (2 sticks) butter, softened
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sifted confectioners' sugar
2 tablespoons hot water
- Pour the milk into a saucepan and heat it to scalding. Turn off the
heat and stir in 1/2 cup of the granulated sugar and the salt. Let the
mixture cool to lukewarm.
- In a large bowl dissolve the yeast in the 1/4 cup warm water and let
the mixture rest for 5 minutes.
- Pour the lukewarm milk mixture into the yeast solution and stir in 1
cup of the flour.
- Beat the dough with an electric mixer or an egg beater until it is
smooth.
- Cover the bowl with a cloth towel and let the dough rise in a warm
place for 1 hour and 30 minutes, or until it is double in bulk.
- Punch the dough down in the bowl and fold in the citron, cherries,
almonds, lemon rind, and raisins.
- Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the
nutmeg.
- Stir in 3 more cups of the flour and mix the dough until it is smooth.
- Turn the dough out onto a lightly floured surface and knead it,
working in enough of the remaining flour to make the dough smooth and
elastic.
- Divide the dough into halves and roll each portion out into an oval
about 1/2 inch thick.
- In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and
brush it over the ovals.
- In a small bowl, combine the cinnamon with the remaining 2 tablespoons
granulated sugar; sprinkle the mixture over the ovals.
- Fold the dough ovals in half lengthwise and place them on a buttered
baking sheet.
- Twist the ends of each oval toward each other to form a crescent and
loosely cover the ovals with wax paper and a cloth towel.
- Let the Stollen rise in a warm place for about 1 hour, or until they
are double in bulk.
- Preheat oven to 350 degrees F.
- Bake the Stollen for 45 minutes, or until they are golden.
- In a small bowl,combine the confectioners' sugar with enough of the
hot water to make a thick icing.
- Dribble the icing over the hot Stollen and let the Stollen cool before
slicing.
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>From "Martha Stewart's Christmas"
MAKES 2 CAKES
11 cups sifted all-purpose flour
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon grated nutmeg
2 cups warm milk
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
2 ounces cake yeast or 3 packages dry yeast dissolved in 1/2 cup
warm water
6 large eggs, lightly beaten
10 ounces currants, soaked in 1/2 cup cognac
15 ounces golden raisins, soaked in 1/2 cup orange juice
1/2 pound diced citron
1/4 pound diced orange peel
1/4 pound chopped dried apricots
10 ounces blanched almonds, coarsely chopped
Grated rind of 2 lemons
Melted butter (1 stick), for brushing cakes
Confectioners' sugar, for dusting
In a large bowl, sift together the dry ingredients. Stir in the warm
milk and melted butter. Add the dissolved yeast and eggs. Knead until
fairly smooth. Add the dried fruits, almonds, and lemon rind to the
dough and continue kneading on a floured board for about 10 minutes. If
dough is sticky, knead in more flour.
Place dough in a buttered bowl, cover with plastic wrap, and let rise in
a warm place until doubled in bulk, about 1 to 2 hours.
Punch down and cut dough into two parts. Roll each part into a 12 x 8
inch rectangle. Brush with the melted butter, then fold one long edge
to the center. Fold the other long edge to the center, overlapping by 1
inch. Turn over, taper the ends, and place on a parchment-lined baking
sheet. Cover with plastic wrap and let rise again in a warm place for 1
to 1 1/2 hours.
Preheat oven to 350 degrees F. Bake the Stollen for 35 to 40 minutes,
or until golden brown. Cool on rack and dust with confectioners' sugar.