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Cut the candied peel into little pieces if needed. - Knead everything thoroughly and form a ball. - Cover again, let sit for 30-40 minutes, dough needs to rise significantly. - Again knead the dough very thoroughly, let rise covered for another 30-40 minutes, then form it into a Stollen. - Preheat oven to 190-200 degrees C (375-400 F).
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Bake the stollen for 30 to 35 minutes, until golden brown and the internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven. Brush the stollen with the melted butter. After 5 minutes, shower heavily with superfine sugar and/or confectioners' or non-melting sugar.
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Ingredients. 500 g wheat flour; 200 g butter, of room temperature; 100-125 ml milk, warm; 80-100 g sugar; 2 package dry yeast (14 g) 2 egg yolks, optionally
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Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F. Dot the top of the stollen with the remaining 1 tablespoon softened unsalted butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center.
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Prepare the dough. Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic. Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size. 4. Chop dried fruits and nuts.
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Make a pre-dough by mixing the yeast with 100 gr of the flour. Combine with lukewarm milk to a smooth batter. Cover and leave to rise for 45 minutes in a warm place. In the meantime roast the almonds at 200°C or 392°F for 10 minutes until they start to turn golden.
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While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's Special (superfine) sugar.
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Transfer the dough to the baking sheet seam-side down and cover loosely with a kitchen towel. Let rise in a warm spot until puffed, about 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF. Melt the remaining 2 tablespoons unsalted butter in the microwave or on the stovetop.
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Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn 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.
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Making the German Stollen Dough (45 min + 2 hrs 10 min proving) Stir together the raisins, dried currants, chopped peel, sliced almonds, and orange juice until well mixed. Leave to soak while you make the bread dough. Pour the flour into a large bowl, adding the yeast and salt on opposite sides of the bowl.
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Cover with a clean cloth and allow to rise for another 30 minutes. Preheat oven to 400 degrees and place a pan with 1 1/2 cups of water in the bottom of oven. Place dough in the oven and lower the temperature to 350 degrees. Bake for 20-25 minutes, or until the stollen sounds hollow when tapped. Remove stollen from oven, brush with melted.
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Place 8 cups all-purpose flour in a large bowl. Measure 1 cup of sugar into a dry measuring cup. Finely grate the zest of 1 large lemon (about 1 1/2 teaspoons) Place 2 cups whole milk in a microwave-safe bowl and microwave until lukewarm (about 90°F), about 1 minute. Add 1/3 cup of the lukewarm milk, 3 packets active dry yeast, 2 tablespoons.
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Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves. Bake for about 1 hour in preheated oven at.
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To prepare brown butter, melt unsalted butter and simmer at a low setting. Let the milk solids settled at the bottom of the pan to toast to a light brown. For this stollen recipe, strain the light golden liquid from the top and use. Traditionally the dried fruits are soaked overnight in rum.
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Prepare the Yeast Dough. Whisk together, milk, sugar, and yeast in a stand mixer fitted with a dough hook attachment until well combined. Let mixture stand for 5 minutes. Add flour and salt; beat.
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Place the soaking liquid in a liquid measuring cup and add milk to reach ½ c + 2 Tbsp of liquid. In the bowl of a large stand mixer, fitted with a dough hook, mix together milk and fruit soaking liquid mixture, sugar, yeast, flour, softened butter, eggs, salt, and vanilla. Mix with the dough hook 7-10 minutes, until a smooth dough forms.
