Monday, December 9, 2013

Lindsey's Stollen

This is a traditional Christmas bread in Germany and I decided I was going to surprise my husband with a homemade loaf to make his day! I really made this recipe my own and it turned out fabulous! The entire family gobbled it up in a day. It turns out that my mom's grandma who was from Germany used to make this all the time and my mom and her mom used to teach classes on how to make this bread way back in the day. I had no idea!

This is so yummy! The first time I ever tried stollen I wasn't a big fan. I thought it was dry and bland. There are different versions of it with different fillings and when I added my own fillings the flavor was perfect and it was so delicious! In my version there are bursts of citrus, cinnamon, and nuttiness. I never did like fruit cake or anything with candied fruit in it - but this my friends is not the same! My husband likes it cold but I like it warm right out of the oven. Either way you can't go wrong eating it!

Lindsey's Stollen
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter
  • 4 1/4 cups flour, divided
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 Tbsp dry active yeast
  • 1 egg
  • 3/4 cup dried cranberries
  • 1/2 cup raisins
  • 1/4 cup chopped dried figs
  • 1/2 tangerine, sliced
  • 1/2 lemon, sliced
  • 1 tsp grated tangerine peel
  • 1 tsp grated lemon peel
  • 3 cups sugar
  • 2 cups water
  • 3/4 cup of chopped nuts (I used hazel nuts, almonds and walnuts) 
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 Tbsp melted butter
  • 1/2 cup powdered sugar

  For dough, heat milk, water and and butter in small saucepan until warm and blended (do not boil).

In a large bowl whisk 1 1/4 cups flour, 1/2 cup sugar, salt and yeast together. Add warm milk mixture and beat for 2 minutes. Add egg and 1 cup flour, beat another 2 minutes. Stir in remaining flour until batter is stiff.Transfer to greased bowl and cover with plastic. Let rise in a warm place for 1 1/2 hours.

Meanwhile for the filling, heat bring 2 cups of water to a boil. Add 3 cups of sugar, tangerine slices and lemon slices. Allow to boil for 30 minutes or until peels are tender and chewy like candy. In a separate bowl, add dried cranberries, raisins, figs, grated tangerine and lemon peel zest, nuts, cinnamon and nutmeg. When peels are finished boiling removed from liquid syrup. Remove any seeds. Chop the peels on a cutting board and add to mixture in bowl. Pour about 2 Tbsp of the citrus syrup into the fruit mixture and stir.

Remove risen dough and place on floured surface. Kneed fruit mixture into dough. Roll into a long sub shape and curve ends (like a crescent moon). Place on a greased cookie sheet, cover with plastic and allow to rise for another 1 1/2 hours in a warm place.

Heat oven to 350 degrees and bake for 35 minutes. Remove from oven and brush melted butter over the top. Dust with powdered sugar. Slice and serve!

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