Sommer's Christmas Stollen
Submitted by tamynet
Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.
YIELD
1 loafPREP
1 hrsCOOK
35 minREADY
2 hrsStollen is the Christmas bread of Germany, and this version is studded with raisins, slivered almonds, chopped walnuts, and generous amounts of both lemon and orange zest. The dough itself is enriched with butter, egg, and milk, making it soft and tender with a slight sweetness that’s nothing like regular bread.
The signature crescent shape comes from rolling the dough into an oval and folding it lengthwise. That fold creates a natural seam down the center that looks like a swaddled blanket, which is traditional. Some say the shape represents the baby Jesus in swaddling clothes.
Make this two or three days before you plan to serve it. Stollen needs time for the flavors to meld and the crumb to firm up slightly. Fresh-from-the-oven stollen is good, but day-three stollen is spectacular.
The powdered sugar glaze goes on while the loaf is still warm, so it soaks in and creates a sweet, slightly crackled surface.
Chef Tips
- Scald the milk and cool it to lukewarm before adding to the yeast. Hot milk kills yeast, cold milk won’t activate it.
- Knead until the dough is truly smooth and elastic. Five minutes is the minimum. Under-kneaded dough won’t rise properly.
- Press the folded edges firmly so the stollen doesn’t spring open during the second rise.
- Wrap tightly in plastic once cooled. The flavors develop as it sits.
Variations
- Soak the raisins in rum or brandy overnight before adding for a boozy, traditional twist.
- Add a layer of marzipan down the center before folding for a richer, more bakery-style stollen.
- Use dried cranberries and dried apricots in place of raisins for a more colorful version.
Ingredients
Directions
Make two or three days before serving. In medium bowl, dissolve yeast in water.
Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or margarine.
Next, stir in slivered almonds, chopped walnuts, lemon peel, orange peel, raisins, 1 and ½ cups flour.
Mix with spoon until smooth. Mix in enough of remaining flour to handle easily.
Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Put in greased bowl; brush top with melted butter and cover with towel.
Let rise in warm place (80-85~) until double, about 1½ hours.
Roll or pat dough into 12 inch by 8 inch oval.
Spread with 1 tbl melted butter. Fold in two lengthwise into crescent.
Press edges firm enough to hold together place on a greased sheet.
Brush top with remaining melted butter. Let rise until double, 35 to 45 minutes.
Heat oven to 375~. When loaf has doubled, bake 30 to 35 minutes or until golden brown and done.
Frost, while still warm, with confectioner’s sugar and [1 tbl] milk, beaten together until creamy. Let frosting drip down sides of loaf. Decorate with glaced cherries and sliced almonds, if desired.
Comments
