Stollen, just a little late.

Stollen has become our traditional Christmas morning breakfast bread. I had hoped to post this before Christmas but life got in the way ;-) 

It would make a great item for New Year's Day brunch, we also love to take a loaf up skiing with us. We were first introduced to stollen by our friend Kristina.

 Even if you have no desire to make this scrumptious loaf, the photo essay is fun !! Next year I'll post it sooner in December so you can give it a try.

Stollen 

( modified from an old edition The Joy of Cooking) 

Allow yourself several hours for the whole process, it's a good thing to make while wrapping presents, writing thank you notes, doing laundry or watching football. Traditionally it is made with raisins and candied citrus peel, we prefer it with other dried fruits.

Ingredients:

Have all ingredients at room temperature. This recipe yield 2 large loaves or 4 smaller ones.

6-8 cups all-purpose flour

4 teaspoon yeast

1 ½ cups milk, scalded and cooled to 110F
½ cup dried cranberries or raisins
1 cup mixed dried fruit, apricots, strawberries, pears, whatever you like
2 cups chopped
 nuts:  a mix of walnuts, almonds, pecans
¾ cup sugar

1 ½ cups butter,
3 eggs
¾ teaspoon salt
grated rind
 from an orange or lemon
2 tablespoons rum or brandy (optional)
2 packages of baking marzipan (almond paste).

In a large bowl, combine warm milk and yeast.  Add 1 cup of the sifted flour and mix to form a sponge. Let sit in a warm place until doubled.

 

While that is raising, I like to toast the nuts.

And get the dried fruit ready.

I chop the apricots and strawberries.

The 2 cups chopped nuts and 1 1/2 cups dried fruit go into a bowl with 1/2 cup flour.
Mix together well, this keeps them from clumping together in the dough.

In a mixing bowl, cream 1 1/2 cups softened butter. Beat in sugar and blend until light and creamy.

Add eggs one at a time, followed by the salt, orange or lemon rind and brandy or rum.
Mix well. Mix in the fruit and nuts.

I like to add this mixture into the sponge which is in a very large metal mixing bowl.

The recipe calls for 6 to 8 cups flour, I find it closer to 8 cups but add them slowly, mixing until it can be kneaded.

Knead the dough until smooth and elastic, adding more flour if too sticky.
Cover dough with plastic wrap and let rise in a warm place until doubled in bulk.

To shape dough, toss it onto a floured board and divide in two or three or four.

I like to make one big loaf for Christmas morning, and two smaller ones.

 

The original recipe from Joy of Cooking does not call for the marzipan in the center but that's the way our friend Kristina made it all those years ago and we love it that way. When you toast a slice you can spread the warm marzipan on your slice like butter.
I have found the best place to buy marzipan is at Cost Plus World Market in early December, it's less expensive and fresher than what I have found in the grocery store.
I usually buy four or five packages so I have some for the King's Cake or Galette de Rois that I make in January for Twelfth Night/Epiphany.

Pat dough into a rough oval and roll the marzipan into a long log, place it in the center of the dough.

Fold the dough over the marzipan and pinch to seal.

Place seam side down on parchment paper covered baking sheet and let rise again.

Preheat oven to 350 F. Some people like to brush the loaves with butter before baking. Since I always dust them with powdered once they are out of the oven I don't bother with the butter.
Bake for 40 minutes until they are golden brown.

Move to a cooling rack and dust with powdered sugar.

Allow to cool.
Stollen will keep for several weeks in the fridge or you can wrap it in plastic wrap and freeze.
Serve toasted.