Archive for the ‘Christmas Stollen’ Category
This mouth-watering sweet bread that is from Europe is called Stollen. This sweet, fruity, yeast bread is traditionally served in Austria and Germany at Christmas time. It can be eaten for breakfast, as a dessert, or perhaps, round the Christmas tree on Christmas Eve. This is not one of our Christmas tradition but we have great memories of one of our daughter’s friends bringing Stollen on our Christmas ski trips.
Our recipe for Stollen is easy to make and is perfect for the festive season.
Ingredients. Makes 1 loaf
- 150ml/ 2/3 cup lukewarm milk
- 40g/3 tbsp caster(fine) sugar
- 10ml/2tsp easy-blend dried yeast
- 350g/3 cups plain white flour, plus extra for dusting
- 1.5/º tsp salt
- 100g/0.44 cup butter, softened
- 1 egg, beaten
- 50g/ 1/3 cup seedless raisins
- 25g/ 1/6 cup sultanas
- 40g/ 1/3 cup candied orange peel, chopped
- 25g/0.15 cup blanched almonds, chopped
- 5ml/1 tbsp rum
- 40g/3tbsp butter, melted
- about 50g/0.38 cup icing sugar
- Mix together the warm milk, sugar and yeast and leave in a warm place until it becomes frothy.
- Sift together the flour and salt, make a well in the centre and pour on the yeast mixture. Add the egg and butter and mix together to form a soft dough. Mix in the sultanas, raisins, almonds and peel and sprinkle on the rum. Knead the dough on a lightly floured board until pliable.
- Place the dough in a large, greased bowl and cover with a non-stick film or paper. Leave in a warm place for about 2 hours, until it has doubled in size.
- Turn out on to a floured board and knead until smooth and elastic.On a baking tray, shape your loaf into a rectangle about 25 x 20cm/ 10x 8in. Fold the dough over along one of the long sides and press the two layers together. Cover and leave to stand for 20 minutes.
- Preheat the oven to 200∞C/ 400∞F. Bake the Stollen for 25-30 minutes, until it is well risen. Allow to cool slightly, then brush with melted butter. Sift the sugar over the top and place on to a wire rack to cool. Serve in thin slices.