Best Old Fashioned Stollen With Almonds Recipe Epicuriouscom Recipes

TRADITIONAL STOLLEN

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a 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 doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

ALMOND-FILLED STOLLEN

Steps:

• In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour., In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes., Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°., In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely. , In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.

BITE-SIZE STOLLEN (STOLLENKONFEKT)

Steps:

• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
• To make the dough: Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the Quark, grated lemon peel, vanilla extract, and rum; beat until well combined.
• In a separate bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder. Add to the Quark mixture and beat together until just combined. Briefly beat in the almonds and raisins.
• Using your hands, pinch off golf ball-size pieces of dough and, without overhandling them, form them into 2-inch/5cm ovals or blocks. Place them on the prepared baking sheets, leaving 1 inch/2.5 cm between them. Place one baking sheet in the oven and bake for 30 minutes, or until the Stollen bites are a pale golden brown.Meanwhile, make the topping: Melt the butter in a small saucepan. Place the confectioners' sugar and Vanilla Sugar in a small bowl and whisk to combine.Remove the Stollen bites from the oven and slide in the second batch. Let the finished bites cool briefly, just until you can handle them. Dip each bite into the melted butter, and then toss in the confectioners' sugar mixture and place back on the baking sheet to set. Repeat with the second batch when they have baked.When the Stollen bites are completely cool, store in airtight containers, separated by pieces of waxed or parchment paper, for at least 1 day. They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners' sugar. The bites will keep in an airtight container for at least 10 days and up to 3 weeks.

STOLLEN

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

OLD-FASHIONED STOLLEN WITH ALMONDS

Steps:

• For sponge:
• Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• For dough:
• Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
• Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
• Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)