* Exported from MasterCook *
Bread, Stollen
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Christmas Fruit
Holidays Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried apricots -- chopped (196 g)
1 cup dried cherries -- (144 g)
1/2 cup golden raisins -- (70 g)
1/2 cup raisins -- (70 g)
1/2 cup dark rum -- (96 g)
3/4 cup warm water -- (105 to 110F)
4 tablespoons granulated sugar -- divided (48 g)
1 tablespoon active dry yeast -- (14 g)
1 large egg
1 vanilla bean -- split lengthwise, seeds
scraped and reserved
1 orange -- zested
3 1/2 cups all-purpose flour -- (490 g)
1 teaspoon kosher salt -- (6 g)
1/2 teaspoon grated fresh nutmeg -- (1 g)
1/2 teaspoon ground ginger -- (1 g)
1/2 cup unsalted butter -- softened (115 g)
1/2 cup slivered almonds -- (51 g)
3/4 cup Marzipan -- recipe follows
2 tablespoons unsalted butter -- melted, (30 g)
Confectioners' sugar -- for finishing
This buttery yeast bread is a German Christmas classic. Studded with
rum-spiked dried fruit and filled with homemade marzipan, meet your
new holiday addiction.
Makes: 2 loaves
In a medium bowl, toss together apricots, cherries, raisins, and rum.
Cover and let stand for 12 hours.
In the bowl of a stand mixer fitted with the dough hook attachment,
combine 3/4 cup warm water, 1 tablespoon (12 g) granulated sugar, and
yeast. Let stand until mixture is foamy, about 10 minutes. With mixer
on medium speed, beat in egg, vanilla bean seeds, zest, and remaining
3 tablespoons (36 g) granulated sugar. In a medium bowl, whisk
together flour, salt, nutmeg, and ginger. With mixer on low speed,
gradually add flour mixture. Add butter, 1 tablespoon (15 g) at a
time, beating until a smooth dough forms, 5 to 8 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Let stand in a warm, draft-free place (75F) until
doubled in size, 1 to 2 hours.
Line a baking sheet with parchment paper.
Turn out dough onto a lightly floured surface. Knead fruit mixture
and almonds into dough, discarding any remaining liquid. Cover and
let stand for 10 minutes. Divide dough in half. Pat one half of dough
into an 8x8" square. Divide Marzipan in half, and shape each into an
8x1" cylinder. Place one cylinder of Marzipan at one end of dough
square, and roll up. Pinch ends under, and place on prepared pan.
Repeat with remaining dough and Marzipan. Cover and let stand until
puffed, 30 minutes to 1 hour.
Preheat oven to 350F.
Bake until golden brown and a wooden pick inserted in center comes
out clean, 35 to 40 minutes, covering with foil halfway through
baking to prevent excess browning, if necessary. Brush loaves with
melted butter, and sprinkle with confectioners' sugar. Store loaves
wrapped tightly in plastic wrap at room temperature for up to 2 weeks.
Marzipan
Makes about 1 cup
1 1/2 cups (216 g) almond flour
1 1/2 cups (183 g) confectioners' sugar
1 egg white
2 teaspoons (10 g) rosewater
2 teaspoons (10 g) almond extract
In the work bowl of a food processor, combine almond flour and
confectioners' sugar; pulse until combined. Add egg white, rosewater,
and almond extract. Process until mixture holds together. If mixture
is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan
wrapped tightly in plastic wrap and refrigerated for up to 1 month.
S(Internet address):
https://www.bakefromscratch.com/stollen/
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Per Serving (excluding unknown items): 313 Calories; 11g Fat (31.1%
calories from fat); 5g Protein; 48g Carbohydrate; 3g Dietary Fiber;
29mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1220