Sunday, December 25, 2016

Christmas Stollen - a family tradition!

Merry Christmas Friends!


The Bentz Bunch is full of food traditions...  I have one to share with you.  We have this each year with our Christmas morning Fruit Soup and Christmas Stollen. (can you tell we're Germans?)


German Stollen

1 package of active dry yeast or 1 cake compressed yeast
1/4 cup water
1/2 cup butter or margarine
1 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground cardamom
4-3/4 to 5 cups sifted enriched flour
1 egg
1 cup raisins
1/2 cup currants
1/4 cup chopped mixed candied fruits
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1/4 cup chopped blanched almonds
Soften active yeast in 1/4 cup warm water or compressed yeast in 1/4 cup of lukewarm water.

 Melt butter in hot milk; add sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups flour. Add egg and beat well. Stir in softened yeast, fruits, peels, and nuts. Add remaining flour to make soft dough. Turn out on lightly floured surface.

Cover and let rest 10 minutes. Knead 5 to 8 minutes or till smooth and satiny. Place in lightly greased bowl, turning once to grease surface. 

Cover; let rise in warm place till double, about 1 1/2 hours. Punch down; turn out on lightly floured surface and divide in 3 equal parts. Cover; let rest 10 minutes.

Roll each part into a 12X7 inch rectangle. without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges. 

Place on greased baking sheets. Cover, let rise till almost double, about 30-45 minutes.

Bake in moderate oven (375) 20 to 25 minutes, or till golden brown.

While warm, brush with butter; sift confectioners' sugar over; or glaze as below.
 Makes 3 loaves. 

To glaze stollen use about 2 cups sifted confectioners' sugar, add 1/4 cup hot water and 1 teaspoon butter. (I put almond flavoring in my glaze)

It looks like a lot of work...but it's so worth it!!  Family traditions are our way of saying - "I love you" - Merry Christmas!

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