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Christmas Stollen is an old recipe and favorite of many people at Christmastime. |
Christmas Stollen
| 1/2 cup seedless raisins 1/2 cup dried currants 1 cup mixed candied citrus peel 1/2 cup candied cherries 1/2 cup dark rum or brandy 2 packages active dry yeast 1/2 teaspoon, plus 3/4 cup, granulated sugar 1-1/2 cups milk, brought to a boil and allowed to cool to lukewarm (110 degrees F. to 115 degrees F.) |
6 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground cardamom 3 large eggs 1 teaspoon grated lemon rind 3/4 teaspoon almond extract 12 tablespoons unsalted butter (1-1/2 sticks), softened 1 cup blanched almonds, coarsely chopped 1/4 cup melted butter 1/2 cup confectioners' sugar |
Stollen can be made and frozen as soon as fresh candied fruit is available in the fall, usually in late September. Whenever you bake stollen, always remember that they should age in the refrigerator, or in any cool place, for two weeks before serving or freezing to let the flavors blend.
1. Soak the raisins, currants, candied citrus peel an cherries in the rum or brandy overnight, or for several days, stirring them occasionally.
2. Stir the yeast and 1/2 teaspoon of the sugar into the warm milk. Let the mixture stand until it foams, about 4 to 6 minutes.
3. In a large bowl, combine the 3/4 cup sugar, the flour, salt, cardamom, eggs, grated lemon rind, almond extract, softened butter, and the yeast-milk mixture. Stir all the ingredients together until the milk is absorbed by the flour. Remove the dough from the bowl and place it on a lightly floured surface.
4. Knead the dough by pushing it forward and folding it back in half on top of itself. Continue to knead the dough for 15 to 20 minutes, or until it is smooth and elastic. When necessary, sprinkle the dough with enough flour to keep it from sticking to your hands or the work surface.
5. Place the dough in a large buttered bowl and turn it to coat it with butter. Cover the dough with plastic wrap or a towel, and let it rise for about 1 hour, or until it doubles in size.
6. Pour off any excess brandy or rum from the fruit and pat the fruit dry with paper toweling. Return the fruit to a bowl and stir in the chopped almonds.
7. Transfer the risen dough from the bowl to the work surface, and very gently knead the fruit and nuts into it. Knead only until the fruit and nuts are well incorporated. Kneading too much will discolor the dough.
8. Return the dough to a clean, well-buttered bowl, and again turn it to coat it with butter. Cover the bowl and let the dough rise for 1-1/2 to 2 hours or until it doubles in size.
9. Turn the dough out on the work surface and press it flat with the palms of your hands. Divide the dough into two equal pieces. Roll one half of the dough into a rough 10-by-16-inch rectangle. Brush it with the melted butter, then fold one long side to the center. Brush the top of that side with a little additional butter. Fold the opposite side over to cover two thirds of the first side. Slightly taper both ends of the loaf.
10. Place the shaped loaf on a lightly buttered cookie sheet. Repeat the same procedure for the other half of the dough. Let the stollen rise again 1 to 1-1/2 hours, or until the loaves double in size.
11. Preheat the oven to 375o.
12. Bake the stollen on a rack in the middle of the oven for 35 to 45 minutes or until they turn a deep golden brown. Transfer the stollen to wire racks to cool. Before serving, dust them with sifted confectioners' sugar.
Yield: 2 loaves
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