German Stallen Bread Food

GERMAN STOLLEN

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

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.

GERMAN STOLLEN

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
• Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
• Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Line a baking sheet with parchment paper.
• Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

STOLLEN

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)

Steps:

• Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
• Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
• Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
• Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
• Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
• The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
• Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

GERMAN STOLLEN

Steps:

• TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
• Marinate at least 1 hour.
• In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
• In a heavy saucepan, heat the milk to boiling over medium-high heat.
• Remove from the heat.
• Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
• Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
• Cover the bowl and let the dough rest for 15 minutes.
• Stir in the remaining flour a cup at a time and mix until the dough is stiff.
• If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
• Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
• Knead or mix in the fruit-rum mixture.
• Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
• Lightly grease a baking sheet or cover with parchment paper.
• To fill and finish the stollen, punch down the dough and divide into 2 parts.
• On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
• Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
• Make a crease down the length of each oval.
• Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
• Place the loaves on a baking sheet spaced well apart.
• Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
• Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
• Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
• If the stollen begins to brown excessively, cover lightly with foil to finish baking.
• While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
• Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
• Remove from the sheet and cool on a wire rack.
• Brush with the remaining butter.
• Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
• Makes 2 loaves.
• NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
• It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
• It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.

GERMAN CHRISTMAS STOLLEN

Steps:

• Gather the ingredients.
• In a medium bowl, soak the raisins, candied fruit, and almonds in the rum overnight, stirring occasionally.
• In a small bowl, dissolve the yeast in 1/2 cup of the warm milk with a pinch of sugar.
• Proof for 10 minutes, or until bubbles form.
• Mix 4 cups of the flour with the yeast mixture, egg, remaining 3/4 cup milk, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from the bowl and set aside.
• Cream 14 tablespoons of the softened butter and the remaining 2/3 cup of flour with the nutmeg and cardamom until smooth. Switch to the paddle attachment if using a stand mixer.
• Add yeast dough mixture to the creamed mixture and begin mixing with the paddle beater until incorporated and a dough begins to form. Switch to the dough hook and continue beating until the dough is smooth.
• Let the dough rest, covered, for 30 minutes.
• Turn dough out onto a tabletop or lightly floured board. Knead in the rum-soaked fruit and almonds. Let rest for 15 minutes.
• Return the dough to the floured board and form into a rectangle with 2 high sides and a dip in the middle. Fold one-third of the dough over to the middle, filling the dip. Pat into a stollen shape.
• Fold a piece of aluminum foil several times on the 2 long ends to build walls for the stollen, so it holds the shape while baking. You may also use a stollen pan if you have one.
• Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F.
• Dot the top of the stollen with the remaining 1 tablespoon softened butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center. Cover with foil if it begins to brown too much.
• Brush warm loaf with the melted butter and dust thickly with confectioners' sugar . Cool on a rack.
• Wrap tightly in foil and keep in a cool place for two to three weeks to ripen.