* Exported from MasterCook *
Stollen
Recipe By :Crescent Dragonwagon
Serving Size : 30 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Fruits
Holidays Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cardamom pod
1 cup lowfat 2% milk -- scalded
1/2 cup yellow raisins
1 cup dried cherries
3 tablespoons dark rum -- or orange juice
2 packages active dry yeast -- (.25-ounce)
1/4 cup warm water
1/3 cup sugar -- divided
3 1/2 cups all-purpose flour -- divided
1/2 cup cold butter -- (1 stick), cut into 8 pieces
1/2 teaspoon salt
1 tablespoon finely grated lemon rind
1 egg
2 egg yolks
1/2 cup slivered almonds -- toasted
10 ounces almond paste
Topping::
1/2 cup salted butter
1 cup powdered sugar
1. Place cardamom pods in a small bowl. Add hot milk. Let stand 10 minutes.
2. Combine raisins and cherries with rum. Let stand.
3. Combine yeast, warm water and 1 teaspoon sugar. Set aside until
mixture foams, about 10 minutes.
4. Remove cardamom pods from milk. Squeeze pods open. Scrape small
black seeds into milk. Discard pods. Stir milk into yeast mixture.
Add 1 cup flour; beat well. Cover this mixture (called the "sponge")
with plastic wrap; let rise 30 minutes.
5. As the sponge rises, place 2 cups flour and butter in the bowl of
a food processor. Add salt and remaining sugar. Pulse 6 or 8 times.
6. Drain fruits, reserving soaking liquid. When the sponge is ready,
add it to the processor; add lemon rind, egg and egg yolks, and
soaking liquid from dried fruits. Process 20 or 30 seconds, until
dough is thoroughly mixed. Then, with a few quick pulses, mix in
fruits, almonds, and remaining 1/2 cup flour. Scrape dough, which
will be quite tender, into a large oiled bowl, and refrigerate overnight.
7. In the morning, punch dough down, and divide into thirds. On a
heavily floured board, gently pull and pat each portion of dough into
a 10 x 14" oval. Divide almond paste into thirds. Cover half of each
oval, the long way, with bits of almond paste, patting with your
hands (don't worry about getting it neat). Fold the other half of the
dough over it, enclosing almond paste and making a pastry that is a
plump half oval.
8. Gently transfer to parchment-lined baking sheets, shaping if
necessary. Let rise until dough is puffy, though not quite doubled in
bulk, about 1 hour.
9. Preheat oven to 350F.
10. Bake 20 to 30 minutes, until golden brown. Using 2 spatulas,
transfer to a wire rack; cool about 10 minutes.
11. Towards then end of baking time, place 1/2 cup butter in a small
saucepan over medium heat. When butter melts, lower heat and let
butter cook until browned and fragrant, about 8 minutes. Don't stir
the butter as it browns, but you can shake the pan a little.
12. Spoon browned butter over the tops. Sift powdered sugar
generously over tops. Let cool at least 20 minutes, until sugar sets
slightly. Serve, in thin slices, slightly warm or at room temperature.
Makes 3 stollens (10 servings each).
Note: Make stollens ahead, wrap well and freeze up to one month.
Source:
""Holiday Breads," December 2009"
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Per Serving (excluding unknown items): 232 Calories; 11g Fat (42.2%
calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber;
38mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : Arguably Europe's most well-known Christmas bread, a stollen
is a folded-over, filled yeast pastry (the fold is set to represent
the Christ child in his swaddling clothes). Created in Dresden,
Germany, stollen started as an ordinary bread. Because medieval
Catholicism forbade the use of butter during Christmas, bakers had to
do without the precious fat until Dresden's prince appealed to Pope
Nikolaus V for an exception. The pope gave in: The famous
"butter-letter" of 1491 decreed that Dresden bakers could use richer
ingredients if they paid a fine. Thus, butter built the Saxon
cathedral of Freiberg, and stollen became synonymous with Dresden
(there's an annual stollen festival to this day). The browned butter
on top is divine.
Per serving: 220 calories, 10g fat, 36mg chol., 4g prot., 27g carbs.,
1.5g fiber, 92mg sodium.