Diana's Desserts - www.dianasdesserts.com
See more recipes in Christmas

Christmas Stollen

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
[Read reviews] [Post a review]
Servings: Makes 1 large loaf
 
Comments:
What is Stollen?

Definition: [STOH-luhn; SHTOH-luhn] Germany's traditional Christmas yeast bread, stollen is a rich, dried fruit-filled loaf that's often topped with a confectioners' sugar icing and decorated with candied cherries. It's shaped like a folded oval and somewhat resembles a giant parker house roll.

From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients:
1/2 cup dark rum
1 cup currants
2/3 cup milk
2 (1/4 ounce) packages active dry yeast
1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup ground almonds
9 tablespoons (1 stick + 1 tbsp./4 1/2 oz./127g) unsalted butter, softened
2 tablespoons diced candied orange peel
2 tablespoons diced citron or other candied fruit
1/2 cup confectioners' sugar, plus more for dusting

Instructions:
Heat the rum in a small sauce pan, remove from the heat, add the currants, and set aside to plump.

In another small saucepan warm the milk slightly. Pour the milk into the bowl of a standing mixer, sprinkle the yeast over the surface, and add a tablespoon of the granulated sugar. Let the yeast proof. After about 5 minutes, the yeast will expand and start to bubble.

With the dough hook attachment and the machine on medium speed, add 1 1/2 cups of flour and the salt to the milk to make a wet dough; mix for 2 to 3 minutes, until smooth.

Continue mixing on medium speed, and add th almonds and the remaining sugar. Reserve a tablespoon of butter, break the rest into 4 or 5 pieces, and add it to the dough. The dough will be very wet and sticky. Add enough of the remaining flour to make a soft, elastic dough, and continue to mix at a medium speed for 4 or 5 minutes.

Drain and reserve the rum from the currants. Add all the dried fruit to the dough and mix for 2 or 3 minutes more, or until evenly incorporated.

Coat the inside of a bowl with the reserved tablespoon of butter. Turn the dough out of the mixing bowl, dust your hands with flour, and form the dough into a ball. Roll the dough in the bowl until it is covered with the butter. Cover the bowl with plastic wrap and set the bowl aside in a warm spot until the dough doubles in size, 1 to 1 1/2 hours.

When the dough has doubled, carefully turn it out onto a parchment-lined baking sheet, lightly dust with flour, and press it out into a large oval, about 15 inches long. Fold the dough over lengthwise like a clam shell, with the top covering four-fifths of the bottom. It's like a very long Parker House roll. Straighten the long edges of the loaf. Cover the dough with a kitchen towel. Let it rest for 30 minutes. Preheat the oven to 400 degrees F/200 degrees C.

Bake the stollen in the middle of the oven for 10 minutes. After 10 minutes rotate the baking sheet to insure even cooking. Reduce the temperature to 350 degrees F/180 degrees C. Continue to bake the stollen for 25 to 35 minutes until golden brown and it sounds hollow when thumped. If the bottom of the loaf is browning too quickly, slip a cool baking sheet underneath to control the heat. Transfer the finished loaf to a rack to cool.

As the loaf cools, make the glaze. In a small pan whisk 2 tablespoons of the reserved rum or water with the confectioners' sugar. Cook over a low heat until the mixture is dissolved and slightly thickened, about 30 seconds to 1 minute. Paint the top of the warm stollen with the glaze. Cool. Wrap in plastic wrap until ready to serve. Dust with the confectioners' sugar for a finished look before serving.

Makes 1 large loaf.

Source: DianasDesserts.com
Date: August 10, 2002

Reviews

Reviewer: Heidi
Rating: 
Review:
Actually, this IS a German recipe. And having eaten this all my life each and every holiday season, I can say that it is very good and true to the "authentic" Stollen, a.k.a. Weihnachts- or Christstollen.

 
Reviewer: Frances
Rating: 
Review:
This is definitely Dutch. My dad was a baker and would make this at Christmas. He would make a spice roll from the almonds and roll it in the bread so that the almond spice woould be in the center.

 
Reviewer: Nel
Rating: 
Review:
Hi, this is not German but more like a Dutch recipe. It's a tradition to eat this on both Christmas Day's. But it is a very lovely kind of bread.

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW:

More Recipes in this Section

Holiday Mulled Cider Almond Cookies with Kisses Apple Cider Gingerbread Squares Applesauce Fruitcake Bars with Caramel Icing Butterscoth Apple Dip Buttery Spritz Cookies Chocolate and Pear Christmas Trifle Chocolate and Pecan Tartlets Chocolate Covered Gingerbread Cake Chocolate Cranberry Torte Chocolate Cream Pie Chocolate Crinkles Chocolate Gingerbread Chocolate Raspberry Trifle Chocolate Rum Raspberry Cake Roll Chocolate Sticky Toffee Pudding Chocolate Strawberry Port Cake Chocolate-Almond Yule Log Christmas Ball Cookies Christmas Chocolate Toffee Christmas Egg Nog Christmas Fruit Nut Bread Christmas Ice Cream Cake Christmas Lemon Curd Cheesecake Christmas Macaroons Christmas Morning Sticky Buns Christmas Mulled Cider Christmas Peppermint Candies Christmas Plum Pudding-The Easy Way Christmas Popcorn Crunchies Christmas Shortbread Cookies Christmas Stollen Cranberry Apple Crescent Cookies Cranberry Bread Pudding Cranberry Eggnog Cheesecake Cranberry Oatmeal White Chocolate Chip Cookies Cranberry Orange Bundt Cake Cranberry Shortbread Cookies Cranberry Tiramisu Cranberry Upside-Down Cake Cranberry Yam Bread Cranberry-Raspberry Charlotte Cran-Orange Cheesecake with Sugared Cranberries Crostata di ricotta Danish Christmas Gløgg Danish Julekage (Christmas Loaf) Delectable Chocolate Wreath Easy Fruitcake Festive Applesauce Cake Festive Pumpkin Bundt Cake Fruitcakes for Gift-Giving Gift Cakes and Breads for the Holidays Gift Giving Peanut Butter Snowballs Gift-Giving Cranberry Pumpkin Loaves Gingerbread Gingerbread Bundt Cake Gingerbread Cake with Crème Anglaise Gingerbread People Gingerbread Squares with Chocolate Topping Gingered Fruitcake Glazed Gingerbread Cake
Glazed Gingerbread Cake Golden Eggnog Holiday Braid Greek Christmas Shortbread Holiday Ambrosia Holiday Dinner Rolls Holiday Eggnog Bread Holiday Fudge Torte Holiday Mini Kisses Treasure Cookies Holiday Peppermint Bark Homemade Marshmallows for Christmas Hot Buttered Rum Hot Cocoa Jamaican Dark Rum Christmas Fruitcake Julia Child's Plum Pudding for Christmas Kenny's Christmas Figgy Pudding Kugelhopf for Christmas Linzer Cookies Maple Sugar Tartlets Mincemeat Filling Mincemeat Pie Mini Pecan Tarts Olde English Christmas Pudding Old-Fashioned Fruit Cake Pandoro-Christmas Bread from Verona, Italy Panettone-Christmas Bread from Italy Panforte Parker House Rolls Pecan Tart Penuche Peppermint Cream Filled Yule Log Puffed Pastry Snowflakes and Stars Pumpkin Chocolate Chip Brownies Ribbon of Cherry Cheesecake Rich Steamed Christmas Pudding Ris ala mande-Danish Christmas Rice Pudding Roasted Chestnuts for Christmas Royal Icing Royal Icing-Made with Meringue Powder Russian Tea Cakes Saint Nicholas Cake Snowflake Eggnog Cookies Soft Glazed Gingerbread Spicy Applesauce Cheesecake with Caramel Nut Sauce Spicy Chocolate Applesauce Cake Steamed Christmas Persimmon Pudding Steamed Cranberry Pudding with Pistachio Cream Sticky Toffee Date Pudding Sugared Cranberries Sugarplums Sweet Potato Pie with Pecan Streusel Topping Tres Leches Egg Nog Cake Turkish Delight Venetian Christmas Bars Victorian Christmas Cake Viennese Crescents White Chocolate Cranberry Tart White Chocolate Dipped Gingerbread Cookies White Chocolate Pecan Squares White Chocolate, Whiskey Croissant Butter Pudding White Christmas Pudding Yule Log with Meringue Mushrooms Zesty Orange Bread