Steves Christmas Stollen

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♼ Recipe origin is unknown. Steves christmas stollen recipe, recipe Rating: 4.6
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I got a Christmas Stollen recipie from a friend in hopes that I could recreate her mother’s German Christmas Stollen. I made some modifications and omissions and she was, well, delighted! Below is the result. Do not be afraid to use your imagination for the fruits, and if you do not want the liquor, then don’t use it, like walnuts rather than almonds, then use walnuts, you have freedom to do so. I would NOT use candied fruit however.

Ready in: 4 days 1 hour

Ingredients

Serves: 16

• Fruit mixture:
  
• 1/2 cup Brandy
  
• 1 cup Cognac
  
• 1/2 pounds each black & white seedless raisins
  
• 1/2 pounds currants
  
• 1/4 pounds blanched slivered almonds
  
• 3 tablespoons lemon juice
  
• Dough:
  
• 5 1/2 cups flour
  
• 1 pkg dry yeast
  
• 1/4 cup warm water
  
• 1 cup milk
  
• 3/4 cups butter
  
• 1/3 cup sugar
  
• 1/2 teaspoon salt
  
• 2 eggs beaten
  
• 3/4 teaspoons lemon zest
  
• 1/4 teaspoon mace
  
• 1/2 teaspoon nutmeg
  
• 6 ounce almond paste or marzipan, your choice (optional)
  
• Topping:
  
• 1/4 cup butter, melted
  
• Reserved liquid from fruit
  
• 2 cups confectioner’s sugar
  
• (you could also add some orange zest to this for a little different taste)
  

Preparation method

Prep: 4 days | Cook: 1 hour

1. Prepare fruit mixture: Combine all in large bowl and let set for 3 days, mixing every day. The amount soaking time is up to you, the longer it sets the better the fruit is. Some recipes only say soak for about 11/2 hours. What I have also decided to add is Ocean Spray Orange Craisins, appx 1/4-1/2 cup.

2. Soften yeast in warm water. Heat milk just to boiling. Add butter, sugar and salt. Stir until butter melts & sugar is dissolved. Cool to lukewarm. Transfer mixture to large bowl. Add softened yeast, beaten eggs, lemon zest, nutmeg & mace. Add flour 1 C at a time until 5 ½ cups has been added, mixing until soft but not sticky dough is formed. Dust a board with flour & turn out dough & knead until smooth. Put dough into a greased bowl turning to coat with grease. Cover and let rise in warm place till double in size, about 1 ½ hrs. Drain fruit mixture reserving liquid. Punch down dough and break into 2 parts. Knead on floured surface and add ½ of fruit mixture to each. Roll each into a 9X10 inch size. Press ½ tsp size of almond paste or marzipan into dough, fold over length wise not quite in half leaving ½ inch bottom edge, dampen edges and press down. Put on a baking sheet and cover. Let rise till double again.

3. Preheat oven to 350 degrees F (175 degrees C). Brush stollen with melted butter.

4. Bake for 30-40 minutes, top will be light brown. Brush with topping while still warm.

5. Also, before baking I sometimes put some chopped English Walnuts on top. You can modify the filling or topping to your choice, use your imagination! HAVE FUN!