Christmas Stollen Ring Food

CHRISTMAS STOLLEN

Steps:

• Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.

CHRISTMAS STOLLEN WITH ALMONDS & MARZIPAN

Steps:

• Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
• Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
• Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
• Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins-1 hr until it has risen by about a quarter.
• Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
• Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

STOLLEN

Steps:

• Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
• Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
• By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
• By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
• First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
• Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
• Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
• Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
• To serve: Sprinkle heavily with confectioners' sugar just before serving.
• Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
• Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.

CHRISTMAS STOLLEN

Steps:

• In small bowl, soak raisins and candied fruits in orange juice.
• Set aside 1 cup flour.
• In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast.
• In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F).
• Stir hot liquids into dry mixture.
• Stir in fruit/orange juice mixture and eggs.
• Mix in only enough reserved flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes).
• Cover dough and let it rest for 10 minutes.
• Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval.
• Fold long side of oval over to within 1/2 inch of the opposite side, seal seam.
• Place loaves on a greased baking sheets.
• Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes).
• Bake at 375°F for 25-30 minutes or until done.
• Remove loaves from baking sheets and cool on wire racks.
• When cool, dust with confectioner's sugar.

CHRISTMAS STOLLEN

Steps:

• 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, white 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.

CHRISTMAS STOLLEN, MARIA'S WAY

Steps:

• Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
• Have raisins and nuts ready, but do not add to fruit at this time.
• Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
• In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
• Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
• Add 1/2 cup flour and eggs, beat on high for 2 minutes.
• Stir in remaining flour until desired consistency occurs.
• Knead until satiny and elastic.
• Place dough in buttered bowl and turn dough so that buttered side is up.
• Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
• Sprinkle a little flour over drained fruit and toss to coat.
• Punch down dough and spread on floured surface.
• Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
• It may be necessary to add a little flour, since the fruit may make the dough sticky.
• Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
• Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
• Sprinkle with cinnamon and sugar.
• Fold over and seal edges securely to form crescent.
• Repeat with second oval.
• Let rise about 1- 1/2 hours until double in size.
• Brush with melted butter.
• Bake at 375°F for about 35 minutes.
• While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
• Preparation time does not include rising time.

STOLLEN WREATH

Steps:

• Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr).
• Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into a sausage shape, so it's slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little beaten egg and pinching them well together to seal.
• Cover and leave to rise for 30-45 mins or until puffy and doubled in size. Heat oven to 190C/fan 170C/ gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.
• Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.

CHRISTMAS STOLLEN SUGAR BREAD

Steps:

• 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, white 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, mixed peel and the ginger and spices.
• Knead until smooth (about 8 minutes).
• Place the dough in a lightly oiled large 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 centre 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 60 minutes.
• Preheat the oven to 350 degrees F (175 Degrees C).
• Bake in the preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
• Allow loaf to cool on a wire rack.
• Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.