Stollen
This recipe makes 4 or 6 Stollens and is the perfect amount if you are
doing it in a Kitchen Aid mixer.
7 cups (1.75 L) flour
1 cup (250 ml) sugar
1/2 lb (225 g) butter softened
2 Tbs (30 ml) dry yeast
6 eggs
1/2 tsp (2 ml) mace (or allspice works well)
2 tsp (10 ml)salt
Grated rind of one lemon
1+1/2 cup (375 ml) milk (lukewarm)
Candied Fruit and raisins (anywhere
from 3/4 to 1+1/2 cups, 180-375 ml )
1 beaten egg for glaze
1 cup (250 ml) blanched almonds to
decorate the outside (see recipe below)
Procedure; 1. Heat the milk to a lukewarm, 100F (40C) degrees, and
stir in the yeast. 2. In your bowl pour in the milk mixture, 2 cups
(500 ml) flour and 1/4 cup (60 ml) sugar, blend together. This is
called a sponge, and let it sit so the yeast activates. (15 min.) 3.
While the sponge is working, assemble the other ingredients. 4. Add
the eggs, butter, mace, salt, lemon peel, and the fruit and raisins.
5. Add the flour and mix in one cup at a time. Knead until the dough
is smooth and shiny. A little bit more flour is necessary if the
dough is too sticky, but don't add too much, that will make it heavy!
6. Place in a greased bowl, or right on your cutting board if you
like, and let it rise for 2 hours or until doubled. 7. Punch the
dough down and divide into 4 or 6 pieces. 8. Now take a piece and
divide it into 3 pieces.Roll each one into a snake about 1+1/2 inch (4
cm) diameter and about 6 to 9 inches (15 to 22 cm) long. 9. Braid
the snakes loosely just a few times and tuck in the end pieces. 10.
Place on a greased baking sheet and repeat with the remaining pieces.
11. Allow to rise nearly double. Brush with a beaten egg and top
with blanched almonds. Our family painstakingly skins and splits the
almonds in halves. Bake at 335F to 350F (170C to 180C) for 25 to 30
minutes until golden brown. Sprinkle with powdered sugar if desired.
When cooled I double wrap the stollen in plastic wrap, and then foil.
I keep them in the freezer and let them cure till the holidays. They
are good right out of the oven as well.
Blanching almonds
Put 1 cup (250 ml) of shelled almonds in a pot and bring to a boil.
Turn off heat and allow to stand for 5 min. Drain off hot water and
cover with cold water and let it stand for a few minutes. Drain and
place on a towel. The skins will slip off easily. Split in half
starting at the narrow end. The halves stick well to the dough, where
the whole almonds are bulky and fall off when you slice the Stollen.