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home > recipes > breads > german christmas stollen
from Tipperary, Ireland Serves 18-24 Stollen: 3/4 cup milk 1/2 cup water 1/2 cup (1 stick) butter 4-1/4 cups bread flour (not self-rising) 1/2 cup granulated sugar 2 teaspoons salt 2 envelopes active dry yeast 1 egg 3/4 cup candied fruit 3/4 cup nuts, such as almonds, pecans and/or walnuts, chopped 1/2 cup raisins 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 3/4 teaspoon ground mace Topping: 2 tablespoons butter, melted 1/4 cup granulated sugar 3 tablespoons confectioners' sugar 1. Stollen: Heat milk, water and butter in small saucepan until 120 degrees F on instant-read thermometer. 2. Whisk 1-1/4 cups flour, the sugar, salt and yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1-1/2 hours. 3. Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough. 4. Divide dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1-1/2 hours. Repeat with remaining dough. 5. Heat oven to 350 degrees F. 6. Bake at 350 degrees F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack. 7. Topping: Brush loaves with melted butter. Sprinkle with granulated sugar. Dust tops with the confectioners' sugar.

German Christmas Stollen


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(posted December 17, 2010)

from Tipperary, Ireland

Serves 18-24

Stollen:
3/4 cup
milk
1/2 cup water
1/2 cup (1 stick)
butter
4-1/4 cups
bread flour (not self-rising)
1/2 cup
granulated
sugar
2 teaspoons
salt
2 envelopes
active
dry yeast
1
egg
3/4 cup candied fruit
3/4 cup
nuts, such as almonds, pecans and/or walnuts, chopped
1/2 cup raisins
1 teaspoon grated
lemon rind
1 teaspoon grated
orange rind
3/4 teaspoon ground
mace

Topping:
2 tablespoons
butter, melted
1/4 cup
granulated
sugar
3 tablespoons confectioners'
sugar

1.
Stollen: Heat milk, water and butter in small saucepan until 120 degrees F on instant-read thermometer.

2.
Whisk 1-1/4 cups flour, the sugar, salt and
yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1-1/2 hours.

3.
Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough.

4. Divide
dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased
baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1-1/2 hours. Repeat with remaining dough.

5. Heat oven to 350 degrees F.

6.
Bake at 350 degrees F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack.

7. Topping:
Brush loaves with melted butter. Sprinkle with granulated
sugar. Dust tops with the confectioners' sugar.



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