Stollen Recipe James Martin Food

TRADITIONAL STOLLEN

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit 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 and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

AMIS'S CHRISTMAS STOLLEN

Steps:

• Stollen:.
• Combine the yeast with warm water (110 F). Note: If you're using compressed yeast, the water needs to be at 85°F.
• Combine the milk, butter, sugar, salt and cardamom; cool to lukewarm.
• Stir in 2 c of flour; beat well. Add the softened yeast and egg; beat well.
• Stir in the fruits, peels and nuts.
• Add enough of the remaining flour to make a soft dough.
• Turn out on a slightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
• Place in a greased bowl, turning once to grease the entire surface of the the dough.
• Cover and let rise in a warm place for about 1 1/2 hours, or until double.
• Punch down; turn out on a lightly floured surface.
• Divide into 3 equal parts.
• Cover and let rest for 10 minutes.
• Roll each of the 3 sections into a 10 x 16 inch rectangle.
• Without stretching, fold the long side over to within 1 inch of the opposite side; seal the edge (you can pinch it together, or brush with a bit of beaten egg or warm milk if you wish).
• Place on a greased baking sheet.
• Cover and let rise in a warm place for about 1 hour, or until almost double again.
• Preheat the oven to 375 and bake for 15 - 20 minutes or until golden brown.
• Let cool slightly and place onto large pieces of wax paper, plastic wrap, platters, etc, each loaf on it's own separate surface.
• You don't want to get the glaze everywhere.
• Glaze:.
• Note: You can easily half the glaze. My family doubled it because of our huge sweet tooth. (It's really pretty too. It has a daisy on it. :D).
• Combine the sugar, water and the butter. Brush or pour over the stollen.
• It will be runny at first so you may have to spoon any that gooped onto your platter or counter back up onto the loaf.
• You can leave it as it is or decorate it however you wish.
• I always make pretty flowers out of bits of fruit and cherries or sliced almonds. Such as a flower made with slices of almonds for the petals, bits of candied cherries for the center and citron or green candied cherries for the leaves and stems. Very pretty.
• Let the loaves sit until the glaze has set (it will still be slightly squishy to the touch) and then wrap in plastic wrap to keep them fresh until it's time to serve them.
• That's another reason we add so much glaze since it helps keep the bread moist.
• Place the loaves in a cool dark place or they even freeze well.
• I put the serving size at 24, which would be 8 generous slices per loaf but you will probably get more out of it.
• Note: Yeast equivalents are One package = 2 1/4 teaspoons = 1/4 ounce = 1 compressed cake.