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Stollen And Holiday Bread Recipes From Loaf Bakery

9:37 AM, Dec 16, 2012   |    comments
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Stollen Recipe (adapted from The Bread Baker's Apprentice by Peter Reinhart)

Recipe

Combine in bowl:
1 C Raisins
1/4 C Currants (optional)
1/2 C Candied Orange Peel (optional)
1/4 to 1/2 C Rum or Brandy

Stir so that the liquor completely covers the fruit, let set at least 1 hour.

In the bowl of an electric mixer combine:
2 3/4 C All Purpose Flour
1 T Sugar
4 t Instant Yeast
3/4 t Salt
1 t Orange Zest
1 t Lemon Zest
1 t Cardamom or Cinnamon
1/4 t Nutmeg
1 Large Egg
3/4 C Whole Milk

Mix at low speed with dough hook until all ingredients are combined, approx 3 mins., increase speed to medium, mix 3 more minutes. At this point the dough should be quite stiff.

Add to the dough
6 T Unsalted Butter at room temp.

Mix on low speed until the butter is completely incorporated, at this point the dough should be smooth and shiny.

Add to the dough
Fruit and Rum Mixture
1/2 C Sliced Almonds

Mix on low speed until all ingredients are completely incorporated.

Cover dough and let set at room temperature for 1 hour.

Cut dough to desired size, approx. 1-1 1/4 lbs per loaf, shape dough into tight balls, cover and let rest for 1/2 hour.
Press dough ball down flat, and place a 3 oz rope of Almond filling (store bought marzipan paste is ideal for this) across the dough, fold the dough over along the line of Almond filling, seal the edge down with your fingers. Let rise 30-45 mins. Egg wash and bake at 350 for 25-30 minutes, until Stollen is golden brown on the top and the bottom of the loaf.

Once cool, top with powdered sugar.

Holiday Bread Recipe

Combine in bowl of electric mixer:
3 1/2 C All Purpose Flour
2 t Instant Yeast
2 T Sugar
1 1/4 t Salt
5 Large Eggs
1/2 C Whole Milk

Mix at low speed with dough hook until all ingredients are combined, approx 3 mins. Increase speed to medium, mix 3 mins.
Add to mixer:
1 C Unsalted Butter at room temperature

Add to mixer:
1/3 C Chopped Candied Red Cherries
1/3 C Chopped Candied Green Cherries
1/3 C Raisins

Mix at low speed until better is completely incorporated. The dough should be smooth and shiny.
Refrigerate dough overnight, 8 hours minimum.
After refrigeration, remove dough and place on floured surface. roll out dough into a rectangle, dough should be approx 1/3 inch thick.
Spread a thin layer of room temperature butter over dough, sprinkle sugar over the butter in a thin layer. Roll up dough tightly into a log, cut into 1 inch thick pieces a la cinnamon rolls. Arrange 6 pieces of dough in a large greased pie pan. Let rise 2-3 hours, or until dough has almost tripled in size. Bake at 325 25-28 minutes. After bread has cooled, top with frosting, glaze, or powdered sugar.

Loaf Bakery

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