Austrian Weihnachtstollen recipe
- toodie jane
Here is a recipe from my collection. It was from a class I took called Austrian Pastries for Christmas, taught by a wonderful woman and local baker, Marika Kollinsky-Phillips, in the 1970's.
Weihnachtstollen (Christmas Bread) 2 loaves
1/2 c milk
3 1/4 c ap flour
6 env reg yeast
3 egg lg.yolks
1/2 lb. soft butter
1/2 c sugar
1/2 lemon, zest and juice of
1/2 tsp cinnamon
1/4 tsp gd cloves
10 candied cherries, chopped
4 oz citron, chopped
4 oz slivered almonds
1 1/2 c raisins, rum soaked overnight at least
1/3 c soft butter
3 T sugar mixed with 1/2 tsp cinnamon
*All ingredients and bowls, etc. should be warm.
Warm flour by placing in warm oven a few minutes. Bring eggs to room temperature by placing them into warm water before separating.
Scald milk and allow to cool to lukewarm. In a small (1 qt.)bowl mix yeast and 1 T sugar and dissolvein half the milk, stir in 1 T flour, cover and let rise to double in bulk, 10 to 20 min.
In a large bowl mix flour with the egg yolks, the rest of the milk, sugar, lemon juice and zest, flavorings and butter. Add yeast mixture and work with a wooden spoon till dough leaves sides of bowl. Form into a ball and allow to rest covered for 1 1/2 hours in a warm draft-free place. (finger plunged in will not deflate dough and indent will remain.)
Preheat oven to 400 degrees F. Butter a large cookie sheet.
Take dough from bowl and knead in the fruits, almonds and raisins. Divide dough into 2 equal parts and roll each piece into a 1" thick oval and spread each oval with 1/2 the softened butter and sprinkle with 1/2 the cinn-sugar mix.[you may spread with softened marzipan at this point instead of butter]Fold each oval lengthwise in half like an omelet, with the top half not meeting the bottom half exactly, the top half should be 1" narrower than the bottom to achieve the traditional shape.
Place on a large buttered cookie sheet and allow to rest covered for another 1/2 hour.
Place in 400 degree oven which has been liberally sprinkled with water and bake with the oven door open 1/2 to 1" (use a wooden spoon) This helps it to raise faster.(Reduce heat to 350, close oven door and bake for 35-45 min, or until done. (if browning too fast, reduce heat to 325.)
Remove stollen from oven and sprinkle liberally with powdered sugar, or glaze immediately with following glaze,while still hot. Let cool on rack.
Glaze: 1 1/2 c powdered sugar, 1/2 egg white, 2 T rum Mix all ingredients to a smoooth, spreadable paste and glaze top of stollen.
This makes an excellent gift and toasts marvelously when sliced thinly.
Wrap or store in a tightly closed container.
I'm making Dresden Stollen for this holiday, and I love seeing the little differences between it and the Austrian version. However, I think I'll try using some marzipan instead of slivered almonds. I'm also amazed at one common item between the recipes is the high amount of yeast that's used... I use about a third that amount for 1:0.9 flour:butter brioche and it's a pretty tough rising sucker as well.
oops! that's bake at 400 with oven door open FOR 10 MIN, then reduce heat to 350. DUH! left out a critical part!