Recipe
From Razzle Dazzle
Recipes
Christmas Stollen Recipe
1 T. active dry yeast
2/3 C. warm milk (110� F.)
1 large egg
1/3 C. white sugar
1/2 T. salt
1/3 C. butter, softened
2 1/2 C. bread flour
1/3 C. currants
1/3 C. sultana raisins
1/3 C. red candied cherries, quartered
2/3 C. diced candied citron
6 oz. marzipan
1 T. confectioners' sugar
1 t. ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until
creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt,
butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a
time, stirring well after each addition. When the dough has begun to pull
together, turn it out onto a lightly floured surface, and knead in the currants,
raisins, dried cherries, and citrus peel. Continue kneading until smooth, about
8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with
oil. Cover with a damp cloth and let rise in a warm place until doubled in
volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly
floured surface. Roll the marzipan into a rope and place it in the center of the
dough. Fold the dough over to cover it; pinch the seams together to seal. Place
the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth
and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven
to 350� F.
Bake in the preheated oven for 10 minutes, then reduce heat to 300� F., and bake
for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a
wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the
cinnamon.
Recipe
From Razzle Dazzle
Recipes