Source:The Bread Book by Linda Collister & Anthony Blake
Makes 18 servings.
Preparation time: 3 hours
Tips: Bake it early december, it keeps well the entire month.
Stollen Breslau
Christmas Bread- German Tradition
Ingredients
Preparation
500 grams of unbleached white bread flour
1 tablespoon coarse salt
3 tablespoons active dry yeast
1/2 cup sugar
1/4 cup + 1 1/2 tablespoons warm milk, about
3/4 cup (115 grams) whole blanched almonds, chopped
1 3/4 cup (250 grams) raisins
3 tablespoons rum, to soak raisins and fruits
1/4 cup mixed Candied Citrus Peel * , (home made are best)
1/2 cup (75 grams) currants
1 lemon, rind only, grated
1/4 teaspoon cardamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
8 ounces (2 sticks) butter, softened
2 extra large eggs
extra flour for dusting while shaping
12 ounces (3 sticks) butter to brush after baking. Optional, see note (1)
powder sugar to dust loafs after baking
1. Mix dry yeast, 1 tablespoon of the sugar with the lukewarm milk and let stand until foamy, 5 to 10 minutes.
2. In a very large bowl sift flour and salt. Make a well in the center of the flour and pour the yeast mixture into the well.. Work a little flour into the yeast mixture to make a thick batter. Sprinkle with the flour to prevent a skin forming.
3. Cover with a dry dish towel and let stand in a warm place (about 75F degrees) for 15 to 20 minutes until spongy.
4. In a medium-size bowl, mix almonds, raisins, candied citrus peel, currants , the lemon rind and the rum. Let soak the rum for about 15 minutes. Add 2 tablespoons of the flour from the other bowl and toss to coat. Stir in the spices.
5. Mix the remaining sugar into the sponge. Add the butter and mix it with the sponge and the flour in the bowl gently turning the mixture over with your hands until the flour is almost worked in.
6. Mix eggs and vanilla extract. Gradually work eggs into the flour mixture with your hand until it forms a soft dough that holds its shape. If the dough is too sticky, add flour, 1 tablespoon at a time. If the dough is too dry, add milk, 1 tablespoon at a time.
7. Turn out the dough onto a well-floured work surface and “knead until it begins to show bubbles”. Large bubbles or blisters should appear after 10 minutes. Re-flour the work surface as necessary. The dough will become firmer and more pliable and you should be able to feel the bubbles.
8. Pat the dough into a large rectangle about 1-inch thick, with a long side facing you. Spread the fruit and nut mixture along the center of the dough. Fold in the two long edges so they meet in the center. Fold in the short ends. Then, working from the right-hand side, fold the dough over to make a small package. Continue folding the dough over and over on itself, pressing down very lightly with your hand and giving the dough a quarter turn after each folding. Do not worry if the odd pieces of fruit escapes; just put it back as make the next fold. It take at least 5 minutes and must be done gently to incorporate the fruit and nuts. The dough should not be streaky or sticky, and it will be very soft. Shape the dough into a ball and dust lightly with flour.
9. Return the dough to the bowl, cover it with a dry towel. Let rise at warm room temperature (75F), away from drafts, until doubled in size, about 2 hours.
10. Turn our the dough onto the floured surface. Punch down the dough. Knead it for 1 minutes. At this time decide how many loaves you are making and cut dough into as many pieces as loaves.
11. Working one loaf at a time, flatten into a rectangle about 1-inch thick with a long side facing you. Fold the bottom third of the dough up and fold the top third down, to make a long, narrow rectangle with three layers. Pat the corners for a neat shape. Place Stollen into a baking sheet line with silicone sheet. Proceed with all pieces of dough as well.
12. Cover shaped loaves with dry towel and let rise once again until they double in side, about 2 hours. During the last 15 minutes of rising, heat the oven to 350F degrees.
13. Place the Stollen loaves on a doubled baking sheet (this prevents the bottom from turning to brown), on the middle position oven rack. Bake for about 30 minutes. Time varies depending on the loaves size.
Do Not over-bake. Test center with a toothpick for doneness. If browning to quickly, cover with parchment paper.
14. Dust with powder sugar when cool and again before serving.
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15.Wrap stollen in cello bags when completely cold for at least 1 week before eating, this makes the fruit flavors develop.
If you wish to follow the traditional butter brushing, brush first with melted butter immediately out of the oven. Cool completely and wrap in waxed paper and then foil and leave at room temperature.
The next day , heat the oven to 350F, Unwrap the stollen and place on a baking tray. Warm in the oven for 10 minutes. Melt 3/4 cup butter, remove the stollen from the oven and brush until all butter is absorbed. Cool and wrap as before. Repeat this procedure for the next two days, using the rest of the butter. When the stollen has cooled after the final buttering, sift a thick layer of confectioners’ sugar over the top. Keep the stollen in a cool place but not refrigerated for at least 2 weeks and up to six weeks, before serving.
Stollen is traditionally wrapped in Cellophane and tied with a red ribbon.
NOTES : This recipe will make a large loaf, however I like to make 3 small loaves, wrapped them individually for sharing with friends and family or eat at various times during the month. Loaves keep well wrapped in cellophane bags. Dust with powder sugar once more before serving.
1) I prefer not to brush the loaves with butter, it makes them heavy and loaded with unnecessary calories.
2) This recipe is 1/2 the original recipe.
