I was asked to give my recipe for making Christmas Stollen. It is cobbled together from several sources. If you make the large batch of sweet dough, divide it into three portions to make 3 one pound loaves. I make the sweet dough in a bread machine; be sure to set the machine on the dough setting, so it does not bake the dough!
BASIC SWEET DOUGH
SMALL BATCH INGREDIENTS
LARGE BATCH
1/2 cup
Water 1 cup
1
large eggs 2
2 Tbsp
Butter or margarine 1/4 cup
1 tsp.
Salt 2 tsp.
2 CUPS
All-purpose/Bread Machine flour 4 cups
1/4 CUP
Sugar 1/2 cup
1-1/2
Tbsp. Skim milk powder 3 Tbsp.
1 tsp
Quick-rise yeast 2 tsp.
DIRECTIONS:
Measure all ingredients into pan in the order listed.
Select
Dough setting. Press Start/Stop button to begin. Dough is
finished
when the unit signals and the display reads 0:00. Press
Start/Stop
button and remove. Shape, rise and bake according to
the
following recipes.
TIP -
Make large batch and then use to make 2 different recipes
or
double the recipes and freeze one batch.
TIP -
Prepared dough may be kept in refrigerator for a few
hours;
bring to room temperature before shaping.
TIP -
When letting the dough rise, cover loosely with plastic
wrap,
wax paper or a clean tea towel.
When it comes out of the machine, I add the following to the dough, mix in
thoroughly.
2/3 cup slivered blanched almonds, which I also brown first in a frying
pan.
2/3 cup mixed candied fruit
2/3 cup golden raisins
1/2 candied cherries, halved.
This dough I then divide into three parts, for one pound loaves.
I roll each chunk of dough into about 10” by 6”.
Then I add the almond paste, which I have rolled ahead of time; could be a
roll the thickness of a wiener, about 8” long.
Here is the almond paste recipe, makes enough for 8 or ten stollen:
in the blender I put about a pound of slivered, blanched almonds, and
mince this. Then I add about 3 cups of icing sugar, 2 large egg whites, 2
tablespoons of water, 1 teaspoon of almond extract, and a pinch of salt. Blend
until it forms a thick paste.
I roll the almond paste into the bread dough.
Let this rise until doubled. This takes a while, since sweet dough takes
longer to rise than regular.
In a 375 oven, bake for maybe 25 minutes or so.
You can add icing once the stollen has cooled.
1 cup icing sugar, mix in 2 tablespoons of butter, and one or two
tablespoons of water. Make sure it is thick icing.
