Anyone have a Stollen recipe they're willing to share?

[supernova]

I've never made one before. But I'd like to make one this year. I like Stollen much better than fruitcake.

Yes, yes, I can go to foodtv.com and look it up. I'm looking for people's experiences with this recipe.

[joeybee12]

1. For stolen, I'll go with Mrs. Fields cookies

Remember the recipe that someone supposedly swiped from the secret vaults at Mrs. Fields and was passing it around?

Wonder what ever became of that...............

[supernova]

2. SNARF

Thanks. I'll just put that right over here in the recipe box next to the Nieman Marcus cookie recipe. :P

[corarose]

3. Do you want the Le Cordon Bleu one?

1 1/2 ounces fresh yeast
4 ounces warm milk
2 ounces melted butter
1 egg
1 1/2 ounces sugar
1/4 t cardamom
1/2 t ground cinnamon
1 t salt
3 ounces golden raisins
1 1/3 ounces currants
1 1/2 ounces rum
24 ounces all-purpose flour
3 ounces candied orange peel
3 ounces slivered almonds

filling

4 ounces almond paste
2 ounces powdered sugar
1/2 t lemon juice
1/2 egg, beaten

*sponge method
*Make dough without fruits or nuts
add them last
Makes 2 29 ounces loaves
*bake at 350 in a convection oven cut the heat down to 325 for a regular oven

[supernova]

4. Oooh, thank you corarose!

Is this the typical mix all the dry stuff together, then all the liquid stuff, then mix them together?

At what temp do you set the oven? 350?

[corarose]

7. The sponge method is

This is how I do the sponge method.

I mix the yeast with the warm liquid and about 4 ounces of flour. Cover that and let it sit until it rises a bit and you see some bubbles (It's a good way of making sure your yeast is good also).
Then in 3 separate bowls you will have wet, dry and fruits and nuts.

When your poolish has risen with bubbles in it add your wet and dry ingredients alternating them and then at the very end add your fruits and nuts.

One other thing add the salt at the very end.

Cover the bowl with saran wrap and let it rise again.
Take it out but do not punch it down and shape it and then put the filling in and place it on a cookie sheet lined with parchment paper and cover it and let it rise again and put it in the oven.

I am not sure that you use an egg wash or not.

[The Lone Liberal]

5. They are very easy to make.

I have a recipe but would have to find it and I have been looking for something else for a week. So dont wait on me. Just want to assure you that they are not hard, just remember to soak the candied fruit in Brandy for a couple days and then drain well.

[supernova]

6. Thanks for the tip

I would not have thought of that. :thumbsup:

[greatauntoftriplets]

8. Drain the brandy into what????

One's mouth?

[supernova]

9. Well, you don't

want to waste it! :D

[greatauntoftriplets]

10. Exactly what I thought!

Though the quality probably will be compromised by the damned fruit.

[corarose]

11. We soaked ours in rum and one of the guys drank it

Also, always end your recipes with flour.

[SOteric]

15. See, I never drain the rum/brandy/etc... in my recipe

but I would happily take a little sip if I did.

[LiviaOlivia]

12. Following makes 3 loaves

All ingredients need to be at room temp.
2 pkts yeast(active dry)
1/2 C warm water
1/3 C sugar
2 tsp salt
1/4 C butter(melted in milk and cooled)
1 C milk
2 eggs
5 to 5 1/2 C flour

1/2 C raisins
1/2 C blanched almonds
1/2 C chopped candied fruit
(I soak the raisins,etc in a good rum the night before. Drain well. Also I like chopped dates and crumbled marzipan-don't rum soak the marzipan. You can try things that you like.)
1 tsp grated orange peel
1 tsp grated lemon peel

Place first 7 ingredients in mixing bowl in order given. Add half the
flour; beat at medium low speed for 3 minutes.
Add fruit, almonds and peel before stirring in the last half of
the flour. Mix in remaining flour to make a very stiff dough. Dough
may be kneaded 3 to 5 minutes at this stage, if desired. Let dough
rise 45 minutes. Divide into thirds. Roll each out to a 12x7 rectangle
Lift 12-inch side and fold to within 1/2 inch of opposite side. Place
on greased cookie sheet curving ends slightly(should look like a giant
Parkerhouse roll). Cover; let rise in warm place until light and doubled in size(about 1 hour). Bake at 350 for 25 to 30 minutes or until golden brown. Brush hot stollen with butter; sprinkle with lots
of powdered sugar. Slice thin to serve. Good toasted for breakfast.

[SOteric]

13. This recipe is from a Swiss Chef

who was a dear friend of my mum's. Make no variations to it other than those refenced, and it'll turn out perfect every time.

Dresden Stollen

You make make the sponge in this formula with other types of milk, but buttermilk give the best flavour. After 1 hour of fermentation, you can retard (cover and chill) the dough for up to 24 hours.


Sponge:

3.5 oz wt. <¾ cup> unbleached bread flour (King Arthur brand has the best flavour)
.25 oz wt. <2 teaspoons> instant yeast
8 fl. oz <1 cup> buttermilk, at room temperature

Stir together the flour and yeast in a mixing bowl. Stir in the buttermilk and mix until smooth. Cover the sponge with plastic wrap and allow it to ferment at room temperature for 1 to 2 hours, till very bubbly.


Dough:

19.5 oz wt. <4 1/3 cups> unbleached bread flour
2.25 oz wt. <1/3 cup> sugar
.25 oz wt. <1 tsp> salt
5 large eggs, cold
4 oz wt. <½ cup> unsalted butter, softened

11.75 oz. Spong (from above; use all)


Additional Ingredients:

½ cup chopped dried apricots
½ cup golden raisins
½ cup dark raisins
¼ cup rum or orange juice concentrate
2 teaspoons vanilla extract
1 cup sliced almonds, toasted
½ cup candied fruit, chopped


Mix all the additional ingredients together and let them soak while the sponge is developing.

To make the dough, combine all the other dough ingredients and the sponge in a mixing bowl or the bowl of an electric stand mixer with a dough hook.

Mix the dough on slow speed for 1 minute, then on medium speed for 5 minutes. Add ½ the fruit and nuts and mix for an additional 2 minutes, or until the dough is soft and tacky, registers about 80º F on a probe thermometer, and will stretch to translucence without breaking. Add water if the dough is too stiff or flour if it is too sticky. (It should have the consistency of your earlobe.) To make by hand, knead the dough on a well-floured couter with floured hands for about 15 minutes, folding in the remaining fruit and nuts just before the final fold.

Mist the dough with a cooking spray such as Pam, cover it with plastic wrap, and allow it to rise at room temperature for 60 to 90 minutes. It should increase in size by 1 ½ times.

Position one of the oven races one third of the way up from the bottom of the oven, and preheat the oven to 350º F.

Bake for 35-45 minutes, untill it’s a deep golden brown, with an internal temperature of 185º F.

Remove to a colling rack. When cooled, sprinkle with powdered sugar as desired.

[Philosophy]

14. I'm pretty sure that is illegal

under the DMCA. ;-)