Stollen bread recipe

Stollen bread recipe Stollen bread recipe
Ingredients:

1 cup dark and golden raisins
1/4 cup candied lemon peel
1/8 cup candied orange peel
50ml dark rum ie. 1 small bottle
1 cake of yeast 30g
125ml milk
1/3 cup of sugar
4 cups flour, bread or all purpose
1 egg
1 teaspoon vanilla essence
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamon
200g unsalted butter
100g flour
50g almond, blanched, peeled and chopped
½ cup melted butter
½ cup powdered sugar for dusting
2 tablespoons lemon zest (zest from 1 lemon)
¼ teaspoon of salt

Method:

Stollen bread recipe: First of all, soak the candied fruit, raisins and almonds in rum overnight, stirring occasionally.
In addition, dissolve yeast in warm milk and a pinch of sugar. Wait until bubbles form.
Furthermore, mix the egg, flour, yeast mixture, sugar, lemon peel and salt with a spoon.
The dough should just come together and not be very smooth as yet.
Remove from the bowl and set aside while you do the next step.

Cream the butter and 2/3 cup flour with the nutmeg and cardamom until smooth.
Add the yeast dough back to the bowl and work the dough with a dough by hand until the butter and flour
mixture is completely mixed. This should yield a smooth dough.  Let dough rest, covered, for 30 minutes.
Turn dough out onto tabletop or lightly floured board. Knead in fruit and chopped almonds.
Let the mixture rest for 15 minutes.

Return dough to a floured board and form into a rectangle with two high sides and a dip in the middle.
Fold 1/3 of the dough over to the middle, filling the dip. Pat into a stollen shape.
Fold a piece of aluminum foil several times on the two long ends to build walls for your stollen.
This will help hold its shape while baking. Use a stollen pan if you have one.
Let stollen rise for 30 minutes in a warm place.

Preheat oven to 350 F. Dot the top of the stollen with butter.
Bake loaves for 35 – 45 minutes, or until loaves are golden and done.
Cover with foil if it begins to brown too much.
Finally, brush warm loaf with butter and dust with powdered sugar. Make sure it is thickly powdered,
In conclusion,  cool on a cooling rack. Wrap tightly in foil and keep in a cool place for 2 to 3 weeks to ripen.
MyAlberton

 Stollen bread recipe

You may also like...