AUTHENTIC GERMAN HOLIDAY STOLLEN

Authentic German Holiday Stollen image

My grandmother used to make this stollen around the holidays and when we were having a house full of company. Grammy used to use the candied fruit, but with the practices these days of over processing and additives, I prefer to use the dried fruit instead for the fuller flavor. I have put both options in this recipe for you!

Provided by Linda Kauppinen

Time 3h40m

Number Of Ingredients 25

Ingredients

1 c coarsely chopped mixed dried fruits or mixed candied fruit
1 c raisins
3 Tbsp dark rum
FOR THE SPONGE
1 - 1/4 oz package active dry yeast
1/4 c warm water (about 110 degrees)
2/3 c milk
1 tsp honey
1 c unbleached all purpose flour
FOR THE DOUGH
1/3 c honey
1 large egg, beaten
1/2 c (1 stick) butter, softened
1 Tbsp lemon zest, finely grated
1 tsp salt
1/2 tsp mace
1/2 c walnuts, chopped
3 - 4 c unbleached all purpose flour
oil for coating the bowl
FOR THE FILLING
2 Tbsp butter, melted
2 tsp ground cinnamon
3 Tbsp sugar
FOR THE TOPPING
1/2 c powdered sugar

Steps:

1. Prepare Fruit: Combine the mixed candied fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. **One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also candy your own fruit. I will post a recipe on how to candy your own fruit, but keep in mind it cannot all be done in the same day.
2. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
3. By Hand, Add the fruit mixture, honey, egg, butter, zest, salt, mace, walnuts, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
4. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
5. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
6. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
7. preheat oven to 375 degrees. Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool. Sprinkle heavily with confectioners' sugar just before serving.