- buttertart Dec 12, 2008 08:57 AM
Am not up for fruitcake baking this year. Does anyone have a really super stollen recipe, preferably containing almond paste? Thanks v v much in advance.
I've never cared for it - but Martha Stewart and her mother maade it on her show and I'm sure you could find it on her site - also I believe her mother, Martha Kostyra, did a book of her family recipes. I'd check the Odense.com site for recipes - if there's not one there, try solofoods.com (they make almond filling).
You can make one large or two small loaves with this one:
½ cup whole milk
2 ounces (perhaps a little more) water
2 3/4 cups unbleached all-purpose flour
4 tsp. active dry yeast
3 ½ tsp sugar
3/4 teaspoon salt
1 ½ teaspoon cinnamon
1 egg (well beaten)
4 tablespoons butter, softened
(more butter for brushing the top)
½ cup marzipan
½ cup chopped almonds or pecans
2 cups dried fruit (your choice)
½ cup liqueur (rum, brandy, Grand Marnier)
4 tsp tablespoon orange or lemon extract
1 Tbsp grated lemon or orange peel
Heat the milk (100 degrees). Place ½ cup of the flour into a large bowl. Mix the warmed milk with the yeast, then mix this with the ½ cup flour. Cover with plastic wrap and set aside in a warm environment. Allow to develop into a foamy sponge (about 1 hour).
Combine the fruit(s) and the liqueur.
When the sponge has developed (it will have risen dramatically and be filled with air with large air bubbles having been formed) place the sponge in a stand mixer equipped with dough hook. Combine the beaten egg with the softened butter.
Combine the remaining flour with the salt, sugar and cinnamon and, with the mixer on medium/low speed, Slowly (avoid creating a cloud of flour dust all over the kitchen) add this to the sponge. Mix until just combined, then add the egg/butter mixture along with just enough water to form a soft dough that is just past the stage of being sticky. Typically about two ounces but you can increase the amount at a rate of about 1 Tsp at a time to obtain the desired consistency.
Add the fruit/liqueur mixture and knead, using the dough hook, for 5 or 10 minutes.
Place the dough in an oiled bowl, cover with plastic or a damp towel, and set aside in warm location to rise for one hour.
When the dough has risen, remove it from the bowl and place on a floured surface.
Shape into a rectangle and flatten. Place the marzipan and almonds or pecans in the center of the rectangle and fold the edges up over the filling. If you use pecans, omit the marzipan and spread on about 1/4 cup honey.
Shape this into a loaf.
Place the loaf on waxed paper/parchment paper and cover with plastic wrap in warm location for 90 minutes.
Place oven rack in lower portion of the oven. Preheat oven to 350 degrees. Place loaf on baking sheet lined with parchment paper into the preheated oven.
Bake for 25 – 45 minutes or until internal temperature reaches 190/195 degrees. Don't let it get above 195 degrees.
Remove from oven and place on wire cooling rack.
Brush the top with melted butter and sprinkle with confectioners sugar.
This is the recipe that I use every year--
The baking and rise are long and slow, but it's not difficult to make if you have a stand mixer.
Makes 3 large loaves (2.5 -3 lbs each). You can also halve this recipe and make 3 smaller loaves (by which I mean about 1 lb apiece), or two large ones (1.5 - 2 lb apiece). Note that a full recipe fills a large (not Artisan) Kitchen Aid mixer--a half recipe is a bit more manageable.
1 lb golden raisins (you can also substitute dried cranberries for some or all of the raisins--the red color is pretty)
1 cup candied orange and/or lemon peel, chopped
1 cup candied citron, chopped
3 tablespoons rum
3 tablespoons SAF Gold Label yeast (for high sugar or acid doughs) or 3 1/2 tbsp regular or rapid rise yeast
2 cups milk
1 lb unsalted butter, softened. You want this pliable, but not totally room-temp soft.
1 tsp salt
1 cup granulated sugar
1/2 tsp ground cardamom
1/2 tsp freshly grated nutmeg
1 tsp fresh grated lemon or orange zest(I prefer orange, but I use what's on hand)
8-9 cups flour
1 cup blanched almonds
1 tube marzipan (optional)
1/2 cup brown sugar (optional)
1 cup powdered sugar (optional)
1 stick butter, melted (optional)
Put the raisins/cranberries/candied peel/citron in a bowl and toss with the rum. Let sit 8-12 hours, or until the rum is absorbed by the fruit. You can also gently warm the rum and add the fruit, to speed the process along. Set the fruit aside.
Beat the butter, sugar, and salt together until well combined. Add the spices, grated zest, and yeast and beat until combined, then add the milk and beat until combined again. Add 4 cups of flour and mix until the flour is fully moistened. Let this mixture sit for 10 minutes.
Add enough of the additional flour to just form a soft dough. The exact amount will depend on how humid it is on the day you make your bread--it usually clocks in between 3 1/2 and 4 additional cups. Knead the dough for 6 minutes (this is where you really love your Kitchen Aid), until it becomes smooth. Add the soaked fruits and the almonds, and knead for an additional two minutes, until the fruits and nuts are thoroughly combined with the dough.
Set the dough in a greased bowl, covered, in a warm draft-free place for 2-5 hours, or until it is doubled in bulk (I leave mine in the oven with the light on). This is a sweet, heavy dough, so it has a really long rise time, especially if you use regular yeast.
When the dough is risen, turn it out onto a floured counter and divide it into three equal pieces. Gently punch a piece down--you want to redistribute the yeast and the CO2 from the first rise, not totally flatten the dough. If you're using marzipan, divide it into three pieces, and roll each piece into a log. Flatten the first piece of dough into an oval about 2 in thick, and put one of the marzipan logs in the center. Fold the dough over the marzipan, and shape it into an oval loaf. If you're not using marzipan, just make an oval loaf with the dough. Repeat until you have three loaves.
Place the shaped dough on sheet pans, and cover it with plastic wrap. Let rise until doubled, 1-2 hours. Meanwhile, preheat your oven to 300 degrees.
Uncover the risen loaves and bake them for 60-80 minutes--until the internal temperature is 190.
Cool the loaves on a wire rack.
If you really want to be indulgent, when the loaves are fully cooled, brush them generously with melted butter, then sift a mixture of the brown sugar and powdered sugar over the tops of them, fully coating each loaf. I skip this step; good stollen is just as tasty without the sugar coating.
Any of these recipes can be done without a stand mixer. It just takes the stamina of Lance Armstrong and the muscles of Arnold Schwarzenegger to do all the mixing and kneading. My grandmother made it all by hand with heavy wooden spoons and a kneading board that was about hip height. Then she took a nap ...