Recipe: Christmas StollenPosted: December 22, 2011
Because everybody in my family (except for me) studied in Germany, when we do celebrate Christmas it is with German traditions. And one of those traditions is the Stollen, the German Christmas bread. I haven’t been able to find the exact kind here in the US, so I’ve been making it myself for a couple of years now. It doesn’t taste quite the same, but it’s fun to make, and it helps me feel closer to home.
ETA: Recipe adapted from here.
What You Need:
1 tablespoon yeast
2/3 C warm milk
1/3 C sugar
1/3 C butter, softened
1/2 tablespoon salt
2 1/2 C bread flour
1/3 C each currants, raisins and candied cherries (quartered)
2/3 C candied citrus peel (I got a tub of mixed dried fruits for fruitcake and used 1 C of it in place of the cherries and peel)
1 ts each ground ginger and allspice
6 oz. marzipan (found in the baking isle)
About 2 tablespoons melted butter and powdered sugar, for dusting
1. Dissolve yeast in the milk (I also added 1/2 tablespoon sugar to help the yeast along), let stand until foamy.
2. In a large bowl, combine the yeast mixture with the sugar, butter, egg, salt and 2 C flour. Mix well. Add the remaining flour, a little at a time, until the dough begins to pull away from the side of the bowl. Turn the dough onto a lightly floured surface, knead in the dried fruits, ginger and allspice, until smooth, about 5 to 10 minutes.
3. Place the dough in an oiled bowl, make sure it’s coated with oil. Cover and let rise for 1 hour.
4. After the dough has doubled, punch it down and roll it out. Shape the marzipan into a log and place in the middle. Fold the dough over, pinch the seams together to seal. Place the loaf, seam side down, on a baking sheet. Cover with a damp cloth and let rise for 30 to 45 minutes.
5. Preheat oven to 350 degrees F. Bake for 10 minutes, then reduce to 300 degrees F and bake for 30 to 40 minutes more. Let cool completely. Pour the melted butter over the loaf and dust it with powdered sugar (the traditional loaf is rolled in powdered sugar, but I find that a little too sweet.) Enjoy!