I love Christmas food! The Christmas Stollen (a German cake containing dried fruit and covered with sugar) has always been a highlight of the Christmas season. My Mema (my mom’s mother) always made it since she was German. Now, my mom has taken over. I sometimes request the Stollen at other times during the the year since it is that amazing. Now, I am not going to say baking the Stollen is the easiest thing in the world, you just need patience and a day to do so, but in between steps, you can wrap gifts, decorate the tree, decorate the house, or just listen to some Christmas music and drink some eggnog. Here are the steps to make the perfect Christmas Stollen!
3/4 cup milk
8oz diced mixed candied peel
1/2 cup sugar
1 cup chopped pecans or walnuts
1/2 teaspoon salt
4 oz candied red cherries, halved
1 package active dry yeast
1 cup raisins
1/4 cup warm water (105-115 degrees)
1/4 teaspoon nutmeg
5 cups flour
1 cup butter, softened
1/4 cup butter, melted
2 eggs, slightly beaten
Heat milk just until bubbles form around edge of pan
Add sugar & salt, stirring until dissolved. Cool to lukewarm
In large bowl that has been rinsed with hot water, sprinkle yeast over the 1/4 cup warm water. (Check temperature if possible.) Stir until dissolved.
Stir in milk mixture and 2 cups of flour; beat with wooden spoon until smooth, at least 2 minutes
Cover bowl with greased piece of waxed paper & towel. Let rise in warm place (80+ degrees) free from drafts, until double in size, about 2 hours.
Line two cookies sheets with parchment paper
To risen dough add the butter, beat. Add the beaten eggs. Add the nutmeg, raisins, nuts, cherries, and candied fruit. until blended. This process can be done by hand or in a mixer with a dough hook. Turn dough out on lightly floured board, knead until fruit and nuts are well distributed throughout the dough
Divide dough in half and shape each into a ball. Roll or pat each ball into a oval 10 inches long x 6 inches wide a widest point. Brush with melted butter
Fold dough in half lengthwise. Place on prepared cookie sheets
Cover stollens with greased piece of waxed paper & towels. Let rise in warm place until double in size, about 2 hours.
Preheat over to 375 degrees
Bake 25-30 minutes or until nicely browned
Brush with melted butter and cool on wire rack
To store: Wrap in plastic and store in refrigerator several days or freeze
To serve: Either dust with powdered sugar or frost with buttercream frosting. Stollen may be served at room temperature or heated.
What is your favorite dish during Christmas or the holidays? Leave it in the comments below or email me at firstname.lastname@example.org!