Monday, August 6, 2012

import blog nov. 2007 stollen recipe

Blog EntryNov 26, '07 12:06 PM
for everyone

I wanted to share a stollen recipe that I received from a dear friend of mine in Illinois. This is her family recipe passed down thru the generations and has always made this for Christmas
Stollen
1 1/4 ounces package dry yeast
3/4 cup warm water
1/2 cup sugar
1/2 teaspoon salt
3 whole eggs
2 egg yolks, reserve the whites
1/2 cup soft butter
3 1/2 cups flour
1/2 cup chopped blanched almonds
1/4 cup cup up candied citron
1/4 cup cut up candied cherries
1/4 cup raisins
1 tablespoon grated lemon rind
Quick white frosting-recipe follows
Dissolve the yeast in water in a mixing bowl. Add and beat for 10 minutes the sugar, salt, eggs, egg yolks, butter, and half of the flour.
Blend in the remaining flour, nuts, fruits, and rind.
Cover and let rise until double about 1 1/2 hours
Stir down by beating 25 strokes. Cover tightly with plastic wrap
Store in the refrigerator overnight.
Turn out and coat with flour
Press into an oval (12X8)  Spread with butter. Fold the long way. Press folded edge. Place on greased baking sheet. Brush with egg white beaten with 1 tablespoon of water.
Let rise until double about 45 to 60 minutes
Bake at 375 degrees for 30 to 35 minutes
Frost with 1 1/2 cup sifted powdered sugar and 1 1/2 tablespoons milk that have been mixed until smooth.
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This following recipe I got from a catalog I received from King Arthurs flour. Thought it looked really good.
Stollen Bites
These would be perfect to put in a pretty bag and given as a gift.
Sponge
1 cup (4 1/4 ounces) King Arthur unbleached all purpose flour
3/4 cup (6 ounces) lukewarm water
2 teaspoons instant yeast
Mix together and set aside for 1 hour or for up to 4 hours
Fruit
1/2 cup (2 3/4 ounces) dried pineapple chopped in 1/4" dice
1/2 cup (2 3/4 ounces) golden raisins or dried cranberries
1/2 cup (3 ounces) candied cherries, snipped into quarters
2 tablespoons (1 ounce) run or brandy
Mix together and set aside to allow the fruit to absorb the liquor
Dough
2 1/2 cups (10 1/2 ounces) King Arthur unbleached all purpose flour
6 tablespoons (3 ounces) softened butter
1/4 cup (1 1/2 ounce) Bakers special dry milk or nonfat dry milk powder
1/3 cup (2 3/8 ounces) granulated sugar
1 1/4 teaspoons salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon orange zest or 1/8 teaspoon orange oil
1/2 cup (2 1/2 ounces) toasted almonds chopped
Topping
1/2 cup (1 stick, 4 ounces) butter melted
2 cups (8 ounces) confectioners sugar, glazing sugar, or non melting sugar

Combine the starter and the dough ingredients except for the almonds, and mix and knead to make a soft shiny elastic dough  Towards the end, knead in the soaked fruits along with any liquid and almonds. Allow the dough to rise covered for 1 1/2 to 2 hours.
 Turn the dough out onto a work surface and divide it into 40 pieces, rolling each piece into  a ball. Place the balls on a greased or parachment lined baking sheet, leaving about 1 inch between them,
  Cover and let rise for about 45 minutes until the balls are puffy. Bake the stollen bites in a preheated 350 degree oven for about 18 minutes or until they're light brown. Remove from the oven and cool for 10 minutes. Toss stollen in the melted butter, then the confectioners sugar. allow to cool completely before wrapping and storing. stollen bites keep well for a week at room temperature, or freeze for longer storage. Toss with confectioners sugar again just before serving.

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