Ingredients
-
2 1/4
-
1/4
-
1
-
1/2
-
1/2
-
1
-
1
-
3
-
3
-
1
-
4 - 4 1/2
-
1
-
2
-
1/4
-
1
Directions
Amis’s Christmas Stollen, Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany The traditional shape is that of a large, folded oval Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started In my family it’s just not Christmas without the smell of stollen baking throughout the house And I love making this and presenting it as gifts as well My grandmother originally got this from the 1963 Better Homes and Gardens Bread Cook Book Last year she passed the tradition down to me (in other words, if I didn’t make it it’s not getting done :D) and I added some spices as well as some dates and figs This can be a bit involved since the total time for rising is 2 hours 40 minutes but it’s definitely worth it Note: this does call for almonds Zaar World Tour 05, This is a very good recipe I had a choice between using Craig Claiborne recipe or this one, I liked this one better Eventhough I did not do it for Christmas but for Epiphany (3 Kings day) There is a very Spanish custom in Mexico of doing a fruit bread for this celebration So I decided to go German instead this year and make a Stollen This recipe is perfect I am glad you took the time to share Gracias
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Steps
|
1
Done
|
Stollen: |
|
2
Done
|
Combine the Yeast With Warm Water (110 F). Note: If You're Using Compressed Yeast, the Water Needs to Be at 85f. |
|
3
Done
|
Combine the Milk, Butter, Sugar, Salt and Cardamom; Cool to Lukewarm. |
|
4
Done
|
Stir in 2 C of Flour; Beat Well. Add the Softened Yeast and Egg; Beat Well. |
|
5
Done
|
Stir in the Fruits, Peels and Nuts. |
|
6
Done
|
Add Enough of the Remaining Flour to Make a Soft Dough. |
|
7
Done
|
Turn Out on a Slightly Floured Surface. Knead For About 8-10 Minutes, or Until Smooth and Elastic. |
|
8
Done
|
Place in a Greased Bowl, Turning Once to Grease the Entire Surface of the the Dough. |
|
9
Done
|
Cover and Let Rise in a Warm Place For About 1 1/2 Hours, or Until Double. |
|
10
Done
|
Punch Down; Turn Out on a Lightly Floured Surface. |
|
11
Done
|
Divide Into 3 Equal Parts. |
|
12
Done
|
Cover and Let Rest For 10 Minutes. |
|
13
Done
|
Roll Each of the 3 Sections Into a 10 X 16 Inch Rectangle. |
|
14
Done
|
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). |
|
15
Done
|
Place on a Greased Baking Sheet. |
