Stollen
A German Christmas Bread, pronounced shtawl-len, is shaped as a folded oval like a giant Parker House Roll. Traditionally, it is full of candied fruit and nuts for the holidays.
| Makes one Stollen |
| Water |
1/2 cup |
| Butter, room temperature |
1/3 cup |
| Eggs, room temperature |
2 |
| Salt |
1 1/2 teaspoons |
| Sugar |
3 tablespoons |
| Bread flour |
3 cups |
| RED STAR® Active Dry Yeast |
2 1/4 teaspoons |
| Chopped candied cherries |
1/3 cups |
| Chopped citron |
3 tablespoons |
| Raisins |
3 tablespoons |
| Chopped walnuts or pecans |
1/3 cup |
| Topping |
| Softened butter |
1 Tablespoon |
Bread Machine Method
Place room temperature ingredients in pan in the order listed. Candied cherries, citron, raisins and walnuts can be added 5 minutes before the end of the last kneading. Select Dough cycle.
Mixer Methods
Combine yeast, 1 cup flour, salt and sugar. Heat water and butter to 120º to 130ºF. Butter does not need to melt.
Hand-Held Mixer: Combine dry mixture with liquid ingredients in a mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, add the dried fruit and nuts and stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer: Combine dry mixture with liquid ingredients in mixing bowl with paddle or beaters. Mix for 4 minutes on medium speed. Add eggs and beat 1 minute. Add the dried fruit and nuts; gradually add remaining flour. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Rising
Place dough in lightly oiled bowl and turn to grease top. Cover and let rise until dough tests "ripe." (Gently stick two fingers in the risen dough up to the second knuckle and remove. If the holes remain, the dough is "ripe.")
Shaping, Rising and Baking
On a lightly floured surface, roll or pat to a 14-x 10-inch oval; spread with softened butter. Fold in half lengthwise, place on greased baking sheet and curve into a crescent. Press folded edge firmly to partially seal. Cover; let rise until an indentation remains after lightly touching side of stollen. Bake at 350ºF for 25 to 30 minutes until golden brown. Cool on rack. Sift powdered sugar over top or drizzle with your favorite powdered sugar glaze and garnish with additional cherries and nuts.
