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Christmas Stollen Recipe | |
German Bread | |
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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 2/3 cup diced candied citron 6 ounces marzipan 1 tablespoon confectioners' sugar 1/2 teaspoon ground cinnamon 1 tablespoon confectioners' sugar 1 teaspoon ground cinnamon
Directions:
1 In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. 2 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, sultana raisins, dried cherries and citrus peel. Continue kneading until smooth and supple, about 8 minutes. 3 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. 4 Lightly grease a cookie 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 let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 5 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. | |