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My review
Christmas Stollen
Lee Smith
"I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise."
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Ingredients
3 h servings 178Original recipe yields 15 servings (1 loaf)
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Directions
{{model.addEditText}} Print- In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
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Reviews
Read all reviews 8089 Ratings
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Most helpful positive review
12/23/2005
Try it in your bread machine. Really! Just put in all the liquid ingredients, then the flour (I reduced the amount to 2 1/4 cups) and then the yeast on top...after it has started to mix togeth...
Most helpful critical review
12/21/2001
I ended up with a big wet gloppy mess. I threw out the dough without baking.
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12/23/2005
Try it in your bread machine. Really! Just put in all the liquid ingredients, then the flour (I reduced the amount to 2 1/4 cups) and then the yeast on top...after it has started to mix togeth...
12/15/2007
This is the 4th year I've used this recipe to make stollen as gifts for family and friends. It's great! A few tips for people first setting out: 1) Marzipan contains almonds, so take care if yo...
1/2/2002
I have tried several Stollen recipes and this one is the best. The traditional German bread was moist inside with a delightfully sweet marzipan surprise. Thanks!
12/21/2005
My hubby's family is German and it isn't Christmas without a stollen. Usually we order one from Dresden but last year I decided to make one. I'm giving it four stars because it passed the in law...
12/5/2011
My parents are German immigrants, and I make Christstollen every year and sell it on ebay. This is very close to the recipe I have developed from authentic sources. I use orange peel, lemon peel...
12/13/2006
WOW, this was awesome. I have had Stollen for all my life and never made it. I used this recipe and because I am a chef was able to assertain the process from experience of making yeast leavened...
12/21/2001
I ended up with a big wet gloppy mess. I threw out the dough without baking.
11/23/2007
This was great - not only good to eat, but pretty. I used fast action yeast instead of regular dried yeast, and the recipe worked fine. I stirred the fast action yeast into the dry ingredients, ...
12/23/2001
My mother used to make this for us every Christmas morning, a treat that our family eagerly anticapated each year. It's delicous, fruity, but not overly so, sweet and chewy, and if you use gree...