Monday, December 23, 2013

Christmas Stollen

I've wanted to try making Christmas Stollen for years and decided it was time! As with most things, there are many recipes and variations to choose from. I used Mary at One Perfect Bite's recipe as my base and then added things that sounded good from other recipes. My goal is for this to become my Christmas breakfast tradition and I am very happy with this bread.
I've made two different batches so far this holiday and they've both been very good! (Christmas calories don't count, right? Right:@) This recipe is easily cut in half and the loaves above are 1/4 of the recipe and bake for about 22 minutes.

Christmas Stollen-adapted from One Perfect Bite
*1 C raisins plumped in 1/4 C dark rum, preferably overnight
2 1/4 tsp active dry yeast-I prefer quick rise yeast
2 Tblsp warm water
1 C warm milk
3/4 C butter, softened
1/2 C sugar
2 eggs, lightly beaten
zest of one lemon
1/2 tsp salt
4 3/4 - 5 1/4 C A/P flour
**1 C mixed candied fruit
1/2 C chopped almonds-I used slivered almonds-extra are pretty sprinkled on top too
***candied orange peel, one whole orange, 1/4" dice

Sprinkle for middle:
2 tsp sugar
1/4 tsp cinnamon
1/4 tsp ground ginger

Glaze:
1 1/2 C powdered sugar
2-3 Tblsp milk
  1. Dissolve yeast in warm water in large bowl. 
  2. Add milk, butter, sugar, eggs, lemon zest, salt and 3 C flour, mix in.
  3. Add raisins (discard any rum that wasn't soaked up-unless of course a rum/raisin hot toddy sounds good:@), candied fruit, almonds and candied orange peel, mix in enough remaining flour to form a soft dough.
  4. Turn onto floured surface and knead until smooth and elastic, about 6-8 minutes, adding extra flour if needed.
  5. Place in greased bowl, turn to grease top, cover and let rise in a warm place until double, at least 1 1/2 hours. (If using quick rise yeast about 1 hour and 20 minutes). This dough can take longer than most to rise because of all the heavy fruit, be sure to give it time...
  6. Mix 2 tsp sugar, cinnamon and ginger, set aside.
  7. Note: The following instructions are for the traditional shape that's meant to resemble the swaddled Baby Jesus, I braided mine and sprinkled the cinnamon/ginger sugar over the top of the loaf. I won't add the cinnamon/ginger to the top again, I'd keep it inside the loaf or maybe add it to the glaze.
  8. Punch dough down and divide in half, cover and let rest for 10 minutes. Roll or press each half into a 12x7 oval and sprinkle half of cinnamon/ginger sugar over each loaf leaving about 1 inch of the edge plain on the opposite 12" side. 
  9. Fold the dough in half (12" side to 12" side) but leave that last 1" uncovered. Press the edge lightly to seal. 
  10. Place on greased baking sheets (I used a silicone liner but will use parchment next year) and curve ends slightly. Cover and let rise until nearly doubled, about 1 hour (about 45-50 minutes with quick rise yeast).
  11. Place in preheated 375 degree oven and bake for 25-30 minutes, or until golden brown (and the internal temperature is about 198 degrees). Cool on wire rack. 
  12. Combine powdered sugar and enough milk to make a thick drizzle, drizzle over bread. I used a disposable icing bag.
*If you forget to soak the raisins overnight you can gently heat them in the microwave (about 15 seconds at a pop) until they soften and absorb the rum.
**I like cherries and pineapple. I think Maraschino cherries taste better than the candied ones at the store, next year I'd like to get a jar of red and green. Store bought candied pineapple is fine.
***Quick candied orange peels: Peel of one orange (as little white as possible), sliced into 1/4" wide strips, cover with water and boil for 15 minutes, drain. Boil 1 C sugar and 1 C water until dissolved (try 1/2 C per orange next year), add peel. Bring to boil, immediately reduce to light simmer and cook until peel is soft and translucent, approx 45 minutes-do not stir. Remove peel, save simple syrup if desired, toss peel with sugar (approx 1/4 C) I don't think the extra sugar is necessary for this bread, separate and let dry for a few days or use dehydrator (with the cherries above).

So there you have it folks, what I've tried and learned from my first couple loaves of German Christmas Stollen. I've really enjoyed making it this year and look forward to continuing this tasty tradition!

I wish you all a wonderful, special and very Merry Christmas, 
have fun and I'll see you after the holiday:@)

31 comments:

  1. Looks delicious! I didn't do my stollen this year. Just ran out of time. Have a delicious Christmas!

    Best,
    Bonnie

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  2. We've made Cranberry Nut bread and I have a loaf of Pumpkin Bread in the freezer...these will be pulled out Christmas Eve to take to Christmas Breakfast at daughter's house....this has become a wonderful family tradition and we really enjoy our Christmas Breakfast...
    Your bread sounds really good....
    Have a Merry Christmas, Lynn.
    xoxo

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  3. How pretty and I love the dash of rum. An excellent family tradition.

    Merry Christmas Lynn,
    Sam

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  4. I love stollen, so did my mom, but we never made one. Can't go wrong with one of Mary B's recipes! Looks so delicious I am drinking my coffee and drooling. Merry Christmas, Lynn, to you and your family. xo

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  5. This looks super, Lynn! You always have the best recipes, and that is one of the reasons I love your blog so much. That and you and Earl, of course.

    Merry Christmas, my friend!

    xoxoxo

    Sheila

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  6. i first read this as 'christmas stolen' and i was worried someone got broken into! :D

    blessings to you, my creative, crafting, baking, cooking, fiend of a friend!

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  7. This looks beautiful AND delicious Lynn! Gotta love those raisins plumped in rum :) Wishing you a very Merry Christmas!

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  8. I am so thankful that Christmas calories don't count!!! sandie

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  9. Looks delicious. Pinning for next year. Merry Christmas.

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  10. Wonderful photo! This looks delicious!
    Pinned to my Bread board!

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  11. I have to go google this new word. BRB

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  12. Okay. So, I am nearly full German and I have never heard of this. Move over Kuchen - make room for Stollen!

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  13. Sounds very good! Its interesting that this recipe calls for mixing the fruit and nuts into the dough before it rises. If I recall my recipe right, I've always flattened the plain dough and then gently kneaded the fruit and nuts in. Doesn't matter which way, I'm sure. It'll be great any way its made. Merry Christmas.

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  14. Looks absolutely scrumptious, and I agree that from now until January 2nd, everything is fat free, sugar free and therefore calorie free!
    Merry Christmas!
    Carol

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  15. Oh my... I haven't had any stollen in years. This is something I should learn to make. Looks delicious!

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  16. The stollen looks absolutely wonderful, Lynn. What a great, new tradition to start. Thanks for all your tips, too, and Merry Christmas.

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  17. What a colorful & yummy looking Christmas Stollen, Lynn! BRAVO!
    I found your methods very interesting, as I've never made it. I wish I was as adventurist a cook as you are.
    Have a wonderfully Blessed Christmas with your family!!

    Hugs,
    Rett

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  18. Stopping by to wish you and Earl a very Merry Christmas………Sarah

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  19. I am so happy to know Christmas calories don't count! My family will be noshing on bakery cinnamon rolls unfortunately, not on your beautiful Christmas Stollen! Have a Merry Happy Piggy Christmas!
    Jenna

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  20. Lovely stollen. I'll have to try baking one - it looks delicious.
    Lillian

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  21. Always inspired when I visit your blog. Wishing you a very Blessed Christmas!

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  22. Lynn,
    This bread looks so good...thanks for sharing it with us. Wishing you and your family a very Merry Christmas!

    Blessings,
    Linda

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  23. Looks delicious and I am thrilled to know that I won't be packing on 10 lbs. from my munching!
    Merry Christmas, Lynn!

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  24. It turned out beautifully, Lynn! Merry Christmas and a very Happy New Year to you

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  25. You make every occasion special with treats like this! Merry Christmas my friend! Holiday hugs, Diane

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  26. It looks like a delicious new holiday tradition!!! Merry, merry Christmas, Lynn!

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  27. It looks like it turned out perfectly! I hope you and yours have a very Merry Christmas!

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  28. We love stollen. I love Cathy from Knives with Wives' version, and Martha's mom's is good too! Yours came out great!
    Merry Christmas, and Oink to the World! :)

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  29. Merry Christmas to you and yours! :)

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  30. Stollen is one of our staples for the holidays. I've been baking it for almost 50 years now and it just wouldn't seem like christmas without it. My recipe varies slightly here and there from yours - but very similar. We love the candied fruit and this year found a brand that was more finely chopped and worked great - I add raisins and dried cranberries and pecans - oh it is indeed our favorite. I'm glad you liked your end product.

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