Christmas Stollen
Christmas Stollen also known as Christstollen is a delicious traditional German pastry. It's the perfect bread to serve during the Holidays!
Ingredients
STOLLEN
- 1/2 cup dried raisins
- 1/2 cup dried currants
- 1/2 cup dried cranberries
- 1/2 cup candied lemon & orange peels see Recipe
- 1/4 cup dark rum
- 1/2 cup blanched sliced almonds tips & tricks
- 3/4 cup milk
- 2/3 cup granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. pure almond extract
- 1 1/2 sticks unsalted butter (about 3/4 cup), divided tips & tricks
- 1 1/2 tbsp. active dry yeast
- 1/4 cup lukewarm water (between 105-110ºF)
- 1/2 tbsp. honey tips & tricks
- 5 1/4 cups unbleached all-purpose flour, divided
- 2 large free-run eggs, beaten
- 1 tsp. pure vanilla extract
ICING #1
- 1/4 cup melted butter (brush 1 loaf)
- 1/4 cup confectioners' sugar
- 1 tbsp. milk
ICING #2
- 3/4 cup confectioners' sugar
- 1 tbsp. milk
- 2 tbsp. blanched sliced almonds, for garnish
Directions
STOLLEN
- In a medium bowl, combine raisins, currants, cranberries and candied lemon & orange peel. Pour rum over and stir until well mixed. Let it sit for 2 ½ hours, stirring often so the fruits can absorb the rum.
- Meanwhile, in a small skillet over medium heat, toast ½ cup sliced almonds until lightly brown, about 5 minutes; set aside to cool completely.
- In a medium saucepan over medium heat, combine milk, sugar, salt, almond extract and 1 ½ cups of unsalted butter. Stir until sugar is dissolved. Set aside to cool until it reaches about 100ºF (not cooler or hotter).
- In the bowl of a stand mixer, combine yeast, water and honey. Stir and let it sit until “very” foamy, about 15 to 20 minutes.
- Add 4 ½ cups flour and, with the dough hook attachment, process for 2 minutes on speed 2.
- Meanwhile, add vanilla extract to beaten eggs and stir very well.
- Add egg mixture to the flour and process for 3 minutes on speed 2, scraping the sides of the bowl as needed.
- Add 1/3 of the milk mixture to the flour mixture and process for 1 minute. Repeat 2 more times with milk mixture and flour, scraping the sides of the bowl after each addition. Add 1 tbsp. flour at a time until dough is smooth and elastic (the bounce factor).
- Butter a large bowl. Transfer the dough to the bowl and roll around to coat it with butter. Cover with a clean dish towel and transfer to a draft-free area such as the oven (temperature off). Let it rise for 1 ½ hours.
- Punch the dough to deflate and add the fruit mixture with its liquid. Add toasted almonds and, using your hands, stir all the ingredients together until well blended.
- Transfer the dough to a lightly floured work surface and divide it in 2. Shape each piece into a rectangle, about 5 X 11-inches. Place each log of dough on a separate baking sheet lined with a silicone mat or parchment paper and cover each with a towel. Transfer to the draft-free area and let them rise for 1 hour.
- Remove the logs from their draft-free area and preheat oven to 350ºF.
- Transfer them to the preheated oven and bake for 35 minutes or until golden brown.
- Remove from the heat and let them cool for 20 minutes.
ICING #1
- Generously brush one stollen with melted butter, covering the entire surface.
- Place wax paper on the counter and then a wire rack to catch any excess sugar.
- Transfer the stollen to the rack and using a fine sieve, dust with 1/4 cup confectioners' sugar. Let it cool completely on the wire rack.
ICING #2
- In a bowl, combine 3/4 cup confectioners' sugar with milk; stir until well blended and the icing is thick (if not add more sugar).
- Let the second stollen cool to room temperature. Drizzle the icing over with a back and forth motion.
- Sprinkle blanched sliced almonds on top.
Notes
Footnote: Here's two methods to store Stollen.
- Wrap each loaf with wax paper and then aluminum foil; store in a cool dry place (the longer it sits, the moister it becomes).
- Wrap each loaf with wax paper and then aluminum foil. Place them in a freezer bag - you might have to cut them in half unless you have a long freezer bag. When ready to eat, first thaw loaves in the refrigerator and then store in a cool place.