Recipe: Christmas Stollen

Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Christmas Stollen

Wheat is hard to remove in a yeast bread. (still need to figure it out.)

Ingredients::

  • 1        T      dry active yeast
  • 2/3    c       warm milk (110°F)
  • 1/3    c       applesauce
  • 1/3    c       sugar
  • Pinch salt
  • 1/3    c       butter, softened
  • 5/2    c       bread flour
  • 1/3    c       currants
  • 1/3    c       raisins
  • 1/3    c       golden raisins
  • 1/3    c       diced cherries
  • 1 package marzipan
  • 1        T      confectioners sugar
  • 1        t        cinnamon
  • 1/3    c       any dried fruit desired
  • 1/3    c       any nut desired
  • Extra flour

Equipment::

  • Multiple large bowls
  • Table space
  • Hand mixer
  • Wet cloths
  • Warm space/proofing box
  • Baking sheets
  • Parchment paper
  • Oil spray

Directions::

  1. In a warm area dissolve the yeast in warm milk.  Let sit for 10 minutes.  If it’s not foaming it could be too cold of an area or too hot of one.  Yeast likes 100 to 110 degrees best.
  2. In a large bowl, combine the yeast, applesauce, sugar, salt, and butter.  Once combined add in the flour one cup at a time.  Once fully combined roll out on to a floured surface to knead in dried fruit and nuts.  Do not be afraid to add more flour if the mixture seems sticky or not dough like.  Add a little milk or water if things get too dry.  Kneading should take about 8 minutes.
  3. Lightly oil a bowl and place the well kneaded dough back into it.  Place a warm wet cloth over the dough.  Let sit in a warm area for at least an hour.  The goal is double the volume.  If it doesn’t double, the yeast is either too cold to work or dead.
  4. Cover the baking sheet with parchment paper.
  5. Work the marzipan into two logs.
  6. Punch the double dough down and turn out onto a lightly floured surface.  Split into two.
  7. Roll the dough out so that there is enough room to fit the marzipan log in the center.  Wrap around the marzipan and pinch seams closed.  Repeat with second.
  8. Place the two loaves on two baking sheets.  Cover with warm wet cloth and let rise in a warm area.  This doubling should take about 40 minutes.
  9. Preheat the oven for 350.
  10. Remove the cloth and place the baking sheets in the oven.
  11. After 10 minutes drop the oven temp down to 300.  Bake for an additional 30 t 40 minutes.
  12. Allow the loaves to cool on baking sheet then cooling rack.
  13. Sprinkle with cinnamon and confectioners’ sugar.

Notes::

  • For warming areas, I chose the oven. I tried to keep the temp about 100 degrees, but it was a challenge.  Some attempts turned out better than others.
  • Switching the butter and milk for dairy free soy free alternatives did nothing to the recipe. Chose whatever on you prefer.
  • Marzipan is an extra. Just like choosing your favorite dried fruit and nuts, this is not required.  If someone cannot have almonds, remove it.  Watch the ingredients for things like egg as well.
  • The way the stores have the confectioners sugar is a dual layering. First they create a sugar water mixture and cover the bread.  Then they dip the still wet bread in the dry confectioners sugar.  It will fully cover and add a lot of sugar.  I refrain since diabetics are people I cook for.
  • Although called a Christmas Stollen, it can be made any time of year for any reason. Breads with dried fruit have been a tradition during the winter months to keep nutrition high.  This is one of many.

© Hartliebe   2019


[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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