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Braided
Stollen
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Folded
Stollen
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The
History of Stollen
Grandma's Stollen was one of her very special productions.
The dough was always beaten, at great length, using her bare
hand and beating in only one direction. She was sure that
this procedure made the dough strong and very light. The Christmas
Stollen had candied fruit added to the dough, but Stollen
was also made without fruit, and just decorated with almonds.
The following recipe has been adapted for use with a KitchenAid
Mixer.
INGREDIENTS:
7 Cups flour
1 Cup sugar
½ lb. butter, softened
2 pkg. dry yeast
6 eggs (grade AA large. Should be 1 1/3 Cups eggs)
½ Tsp. Mace
2 Tsp. salt
Grated rind of one lemon
1 ½ Cups milk, lukewarm
Optional: 3/4 - 1½ Cups finely chopped candied fruit,
mixed with "golden"' raisins
1 beaten egg for glaze
1 Cup blanched almonds to decorate outside.
Directions
:
1.In the large KitchenAid bowl, starting with mixing paddle:
dissolve yeast in milk, add 2 Cups flour and ¼ Cup
sugar to make a sponge. Mix and let stand while assembling
other ingredients. (About 15 min.)
2.
Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar,
salt and Mace; mix till smooth.
3.
Add fruit.
4.
Add remaining flour, 1 Cup at a time, changing to dough hook
when the mixture becomes too stiff for the paddle.
5.
Knead for about 15 min., or until dough is smooth and shiny,
scraping sides of bowl when necessary. If it is sticky because
of the moisture in the fruit, add a little more flour. Dough
will be soft, so don't add too much more flour. (If moisture
in fruit makes dough sticky, add a little more flour.
6. Put into large greased bowl to rise in warm place, about
2 hours, or till doubled.
7.
Turn out on floured board, cut into 4 pieces. (Knead a little
flour into each if dough is too soft.
Click
here for Folded Stollen
Proceed here for Braided Stollen
8.
Cut each piece into 3, roll each section into a short rope
about 1 ½ -2 inches in diameter and about 9 inches
long.
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