Stollen Recipe

Looking for an easy Stollen recipe? Learn how to make Stollen using healthy ingredients.


Submitted by gehrm

Makes 2 servings



German Fruit Cake From: http://www.foodnetwork.com/recipes/saras-secrets/stollen-recipe/index.html

Recipe Ingredients for Stollen


For the Fruit:
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup raisins
3 oz brandy

For the Sponge:
1/4 ounce active dry yeast
1/4 cup warm water (about 110 degrees)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour

For the Dough:
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 cups unbleached all-purpose flour

For the Filling:
7 oz marzipan
2 teaspoons ground cinnamon
3 tablespoons granulated sugar

For the Topping:
1/2 cup confectioners' sugar

Recipe Directions for Stollen

  1. Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

  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, almonds, 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. By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed 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. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

  5. 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.

  6. 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.

  7. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

  8. Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

  9. Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

  10. To serve: Sprinkle heavily with confectioners' sugar just before serving.

  11. Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.

  12. Notes: 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 make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners' sugar.

Categories

Dessert

Nutrition Facts
Serving Size 869.3g
Amount Per Serving
Calories
2783
Calories from Fat
710
% Daily Value*
Total Fat
78.9g
121%
Saturated Fat
32.3g
161%
Trans Fat
0.0g
Cholesterol
234mg
78%
Sodium
1578mg
66%
Potassium
1292mg
37%
Total Carbohydrates
462.0g
154%
Dietary Fiber
18.8g
75%
Sugars
171.6g
Protein
47.2g
Vitamin A 40% Vitamin C 15%
Calcium 33% Iron 94%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in sugar
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