Friday, August 28, 2015

Christmas Stollen


  • Servings: 1
  • 1 tablespoon active dry yeast
  • 2/3 cup warm milk (110 degrees f/45 degrees c)
  • 1 large egg
  • 1/3 cup sugar
  • 1/2 tablespoon salt
  • 1/3 cup butter, softened
  • 2 1/2 cups bread flour
  • 1/3 cup currants
  • 1/3 cup sultana raisins
  • 1/3 cup red candied cherries, quartered
  • 2/3 cup diced candied citron
  • 6 ounces marzipan
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon ground cinnamon


    Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 3 hrs

  • in a small bowl, dissolve yeast in warm milk. let stand until creamy, about 10 minutes.
  • in a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. add the remaining flour, 1/4 cup at a time, stirring well after each addition. when the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. continue kneading until smooth, about 8 minutes.
  • lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • lightly grease a cookie sheet. deflate the dough and turn it out onto a lightly floured surface. roll the marzipan into a rope and place it in the center of the dough. fold the dough over to cover it; pinch the seams together to seal. place the loaf, seam side down, on the prepared baking sheet. cover with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
  • bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees f (150 degrees c), and bake for a further 30 to 40 minutes, or until golden brown. allow loaf to cool on a wire rack. dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

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