Christmas Stollen Recipe

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Christmas Stollen

Cindy Klein

By
@Cindr

My Husband's family is from Germany, and we like to make this at Christmas to keep a little bit of the "old country" alive for all of the German relatives here in the U.S.A.


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Prep:

4 Hr

Cook:

35 Min

Ingredients

2 c
warm milk (110 degrees)
1 c
sugar
3 pkg
ative dry yeast
8 c
all purpose flour
1/2 tsp
salt
1/2 tsp
vanilla extract
1
lemon rind, grated
1 1/2 c
raisins
1 c
chopped almonds
2/3 c
candied lemon peel
1/3 c
candied orange peel
2 Tbsp
rum
1 lb
butter
topping:
1/2 c
plus 2 tablespoons butter
1 c
powdered sugar (heaping cup)

Directions Step-By-Step

1
To make the Yeast Dough:
2
Put warm milk into a medium bowl; stir in 1 T. sugar. Sprinkle with the yeast; let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry yeast particles remaining on the top.
3
Sift 6 2/3 cups flour salt, and remaining sugar into a large bowl.
4
Add the vanilla and the grated lemon peel to the yeast mixture and stir.
5
Pour the yeast mixture into the flour mixture, combining to make a semi firm dough.
6
On a floured surface, knead dough until smooth.(use your stand mixer with the bread hook if you have one)
7
Place dough in a bowl and cover with a warm moist cloth or towel and let rise in a warm place for 1 hour. (I heat my oven on 200 degrees for about 2 min and turn it off)
8
Mix raisins,almonds and candied peel in a medium bowl; sprinkle with rum. Cover and let steep.
9
Work butter and remaining flour together; knead into risen dough. Cover and let stand in a warm place for 15 minutes.
10
Work fruit and rum mixture quickly into dough. Cover and let stand in a warm place for 15 minutes.
11
Grease baking sheets or cover with parchment paper.
12
Divide dough into 3 portions.
13
On a floured surface, gently roll each piece into a 12-inch oval which is thinner in the middle than at the edges. Fold dough over lenghtwise, making a 6 inch length. This gives the typical stollen shape.
14
Place dough on baking sheet. Repeat with remaining 2 pieces of dough.
15
Cover and let stand in a warm place 20 minutes, until increased in size.
16
Preheat oven to 350 degrees F.
17
Bake stollen 30-35 minutes or until a rich golden brown.
18
To make Topping: melt butter. Brush melted butter over the hot stollen. Sift powdered suggar generously over stollen.

About this Recipe

Course/Dish: Sweet Breads