I hope you all had a wonderful Christmas filled with peace, love and happiness. A couple of days before Christmas, I got ready and headed down to my parents’ house with this Stollen I made for them that morning. They live about two hour away from Seoul. On the way to my parents’ house, I could smell the bread eventhough it was wrapped well in the cello bread bags. The nutty and fruity smell from the bread put me in the holiday spirit all day along. It truly smelled like Christmas.  Definitely I will try this recipe again for next Christmas. I can’t wait!

This recipe sounds a little bit overwhelming and you certainly put a good deal of labor in it, yet it shows all the love you put it in.

{Stollen}

Ingredients

(Modified and adapted the recipe Stollen by Betsy Oppenneer from Food Network.)

I made some changes, including using bread flour instead of A.P. flour and adding some cinnamon and grounded nutmeg as a substitute for mace. I used cranberries and raisins soaked in rum for a week and omitted the candied fruits. I also used instant yeast. After mixing and kneading, for the first rise I placed the dough in the refrigerator and allowed it to slow proof (slow rise) for over night. For the second rise, I took the dough out an hour ahead of time, shaped them, and allowed them to rise.

Ingredients

For the fruits:

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 3 tablespoons dark rum or orange juice

For the Sponge:

  • 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast ( I used 2 1/3tsp instant dry yeast)
  • 1/4 cup warm water (about 110 degrees F)
  • 2/3 cup milk
  • 1 teaspoon honey
  • 1 cup unbleached all-purpose flour

For the Dough:

  • 1/3 cup honey
  • 1 large egg, beaten
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/2 cup chopped almonds, toasted
  • 1/2 cup chopped pecans, toasted
  • 3 to 4 cups unbleached all-purpose flour
  • Oil, for coating bowl

For the Flling:

  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar

For the Topping:

  • 3 Tbsp melted butter for brushing
  • 1/2 cup confectioners’ sugar

Directions

Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.(If you use instant dry yeast, you can mix it with the flour directly and add the warm water and milk)

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

First Rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second Rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat Oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

To Serve: Brush the melted butter and sprinkle heavily with confectioners’ sugar just before serving.

  1. toastybreadpants reblogged this from lecakelady
  2. lecakelady posted this