Receta German Stollen
Christmas Stollen~
I have always wanted to try to make a Stollen, and this year I decided that it was about time I did. This German Stollen recipe came from my neighbor friend, who said that this recipe has been in her family for a very long time. It makes 3 loaves, which is great, because that means I can give 2 away to my family. This recipe was fantastic and the Stollen turned out perfect!! I will definitely be making this recipe every Christmas from now on. Thanks Jo Ann~
- 8-1/2 to 9 cups all-purpose flour
- 1 cup plus 2 T sugar, divided
- 2 packages (1/4 oz each) active dry yeast
- 2 t salt
- 2 cups milk
- 1-3/4 cups butter or margarine, softened, divided
- 4 eggs
- 1-1/2 t almond extract
- 1 t grated lemon peel
- 1 t rum extract
- 2 T cherry liqueur, optional
- 1-1/2 cups silvered almonds
- 1 cup each chopped candied cherries, candied lemon peel, candied orange peel, and candied pineapple
- 1 cup golden raisins
- Sifted confectioners sugar for dusting
In a large mixing bowl, combine 3 cups flour, 1 cup sugar, yeast and salt. In a saucepan, heat the milk and 1-1/2 cups butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Add the almond extract, lemon peel, rum extract and cherry liqueur, if using. Stir in the almonds, cherries, candied lemon and orange peel and raisins. (dough will be slightly sticky)
Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 15 x 8 inch oval. Melt remaining butter. Brush each oval with 1 T butter and sprinkle with 2 t of the remaining sugar. Fold a long side of oval to within 1/2 inch of the opposite side; press edges lightly to seal. Place on parchment lined or lightly greased baking sheets. Curve ends slightly. Cover and let rise for 30 minutes.
Bake at 350 for 30-35 minutes or until golden brown. Brush with remaining melted butter; remove from pans to wore racks to cool. When cool, sprinkle loaves heavily with sifted confectioners sugar. Yield: 3 loaves.