Greetings bakers! This is (hopefully) the first in a series of recipes
that feature my products.
This stollen makes a great present. You can make one large stollen, or two
medium sized.
Lora Brody
Orange and Nut Christmas Stollen
This traditional European Christmas pastry made with fresh orange zest
and pecans calls for a rich, buttery dough. Lora Brody's Dough Relaxer makes
the dough not only easy to work with, but add a richness and tenderness as
well.
For the dough:
2 teaspoons active dry yeast
2 1/2 cups unbleached all purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
3 tablespoons Lora Brody's Dough Relaxer
3 tablespoons almond paste
2 oranges, zest only, or 1/2 teaspoon orange oil
4 tablespoons sweet (unsalted) butter, melted and slightly cooled
1 large egg
3/4 water
1 cup toasted pecans, coarsely chopped
Bread machine: place all ingredients except pecans in the bread machine.
Program for manual, or dough. The dough should form a very soft ball.
Allow the dough to have one rise, then another short knead. Add the pecans
during the last few minutes of kneading, or re-start the machine and knead
until the nuts are incorporated.
Stand Mixer: fitted with the kneading attachment or Food Processor fitted
with plastic blade: Add all ingredients except the pecans and knead or
process until you have a soft dough that does not quite form a ball. Don't
be tempted to add more flour or the stollen will be dry. Allow the dough to
rise until almost double in bulk, then knead in the pecans. Don't do this in
the processor as the pieces get too small.
To finish the stollen:
2 tablespoons sweet (unsalted) butter, melted
1 tablespoon coarse sugar
Cover the dough and allow it to rest for 15 minutes With a lightly floured
rolling pin, roll the dough into a 14 inch long oval. Add flour only as
necessary to keep the stollen from sticking to the work surface. Brush the
surface of the dough with half the melted butter and fold the dough in half
length wise. Press lightly on the fold of the dough, pressing towards the
open folds. To give the stollen its traditional shape do not press the
outer edges together: Transfer the oval onto a greased and floured cookie
sheet, cover the dough, and allow it to rise for 40 minutes.
Pre-heat the oven to 375F. with the rack in the center position. Brush the
top of the stollen with melted butter and sprinkle generously with the sugar.
Bake the stollen for approximately 30 - 35 minutes or until it is golden
brown on top and has an internal temperature of 190F on an instant read
thermometer.
Cool the stollen on a rack before slicing to serve.