It was going to be really festive with cranberries on top of the sugar glaze. But something went wrong. Not baking catastrophe wrong where I was crying over my dough. I almost did. I was sort of in denial that it wasn’t quite rising as it should. I was heading to a Christmas Eve party and thought by the time I’d come home, it would for sure be doubled in size. It maybe quartered in size. Or maybe it never did and I was just hoping for a Christmas baking miracle.
If you never made a stollen, this recipe is a great recipe to start (and end) with. I’m submitting my successful Christmas Stollen to the wonderful Susan of Wild Yeast for Yeastspotting🙂
You know I’ve been busy with all this holiday baking. I’ve been baking every thing on a new wonderful cookie sheet! This was a batch of citrus glazed cookies I made (recipe to follow).
ManPans just released their baking and pizza line and I’m totally smitten! I’m a huge ManPans fan because of the quality of their products and most importantly, because they are made in the USA.:)
Tis the season for baking and making special treats!! The Cookie Sheet came in the nick of time for all our cookie and holiday bread baking.
The cookies came out perfectly baked on the bottoms. The pan held true to the recipe temperature and baking time. There was no need to grease the cookie sheet and the cookies slid easily off.
The Cookie Sheet is 18″ X 13″ and I was able to fit 20 cookies on the sheet. The last pic was my last batch- so there are less cookies. 🙂 The pan is flat (no sides all around-other than the grip-lip) which is easy to use.
ManPans uses .080 aluminum that is is coated with Gem-X2. Not only are the pans non-toxic they are manufactured in a eco-friendly way. You can read more about that here. The Gem-X2 release coating is water-based, and is 100% PTFE free and free from any fluoropolymer coatings. The coating will not scratch or flake off into your food.
Christmas Stollen
Ingredients
- 1 tablespoon active dry yeast
- 2/3 cup warm milk (110 degrees F/45 degrees C)
- 1 large egg
- 1/3 cup white sugar
- 1/2 tablespoon salt
- 1/3 cup butter, softened
- 2 1/2 cups bread flour
- 1/3 cup currants
- 1/3 cup sultana raisins
- 1/3 cup red candied cherries, quartered (I skipped this and added dried cranberries)
- 2/3 cup diced candied citron (skipped this and added 1 large orange zest)
- 6 ounces marzipan (I did not have marzipan to do the marzipan surprise)
- 1 tablespoon confectioners’ sugar
- 1 teaspoon ground cinnamon
Directions
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. (I didn’t have to with one of the loaves because I used the new ManPans baking 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 combine 1 tablespoon milk and 1 egg. Brush dough gently with milk mixture. 
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.
*This year I did a sugar glaze like on the Cooking Light Magazine. Here is the recipe:
Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over cooled loaves
Hope you are having a FABULOUS week:)Thank you for stopping by to say HELLO:)
That looks so delicious, Lora. Happy holidays!
Looks pretty delish to me. I have never made stollen but am going to try next year. They look super yummy!
I love stollen! And, I find it's a great way to use up all those odds and ends of dried/candied fruits after all that holiday baking. Thanks so much for sharing your recipe.
Aww Lora love your FL style Happy Holidays card. Gorgeous stollen, always mean to make it but never got around to it. Delish!! Happy New Year my friend!
A wonderful stollen. Enjoy!
The word stollen always takes me back to being younger and Sunday morning breakfasts. My dad got up and first thing he did was leave to go get a paper and something from the bakery. I know yours would be oh so fabulous. Love the holiday card; so perfect. So warm. So jealous. 🙂
The one thing I missed having this year was stollen. I usually get one from the German bakery but did not get by there. I'm bookmarking this to have for baking next year for the holidays.
This stollen looks so light and fluffy – will definitely try this. Lovely.
Your stollen looks delicious. At least you finally got the perfect stollen:) Great Pictures!
We don't ahve snow, but we don't ahve the sand and surf either. Enjoy your break!
Your stollen looks amazing.
What beautifu; stollen, Lora. I know this sounds crazy, but I really want to eat the dough! 🙂
The stollen looks amazing and mine has never been a fluffy bread, more of a dense style of bread….even when I buy it! The pan sounds amazing and how lucky are you to get one! Congratulations!
Oh che bello…mi piace davvero!!!
So many things kill yeast, don't they? Things take forever around here because of the cold. But your stollen does beckon. Love the pans? Why? Made in the USA! Like to support American-made.
Hello from your newest follower! So glad I found you. I just made my first stollen this Holiday and turned out really well-recipe from http://www.kingarthursflour.com Stop by when you can!
anne
http://www.anniebakes.net
I think your stollen looks pretty darn good! I know you were not satisfied but I would love to dunk thick slices into my morning coffee. I know it would be perfect.
Velva
Your stollen looks wonderful!
I hope you and your family had a wonderful Christmas and wishing you an amazing 2012!
Hugs
Looks wonderful, Lora! Love seeing stollen recipes and this one looks great. Plus, it sounds delicious! Happy Holidays!
I've never made my own Stollen but I love them so much I should really give it a try.
omg love this one! Happy holidays!
Sorry to hear the first one didn't turn out as expected, I hate that, and have had similar experiences ;)! It looks tasty though, and glad to hear the second one from your tried and true recipe turned out!
I love your stollen, sorry about the first attempt. Great holiday beach pic!!
First timer here — a Floridian too 😉
I had many kitchen mishaps before — but the end results are so worth it.
I love how drool-worthy that stollen looks!!! Happy New Year 🙂
Oooh love this recipe! I wish I could bake with you and your mom. Happy Holidays to all, honey!
you are amazing!!!
looks great! Our version is denser, and contains more fruit, and has a sugar-crust. I'm not a huge stollen fan, but it's an integral part of German Christmas 😉