Stollen is a type of German bread which is closely associated with holidays, especially Christmas. It resembles somewhat like a fruit cake. As this traditional bread can now be home baked it can be consumed the whole year through and not just during the festive season.
Dough before proving. After proving for about 30 mins., brush on egg glaze.
Packed with chopped almonds, mixed fruits and lightly frosted with icing sugar, it's simply decadent!
- 300 gm high protein flour
- 50 gm superfine flour
- 1/4 tsp salt
- 15 gm skimmed milk powder
- 50 gm caster sugar
- 25 gm butter + a bit extra
- 50 ml egg
- 1.1/2 oz each of - dried kiwi, pineapple, raisins, prunes (all chopped)
- 1.1/2 oz of nibbed almonds
- 1 tsp orange rind
- Icing sugar for decoration
- Egg glaze - 1 egg yolk + 1 Tbsp water + a pinch of salt
- 1.1/2 tsp yeast
- 150 ml lukewarm water
- 1 tsp sugar
- Combine lukewarm water and yeast in a bowl, sprinkle over with sugar, stir till dissolved. Set aside for it to turn frothy.
- Sift flour together, mix in salt, milk powder and sugar in a mixing bowl. Mix with the dough hook for about 10-20 secs.
- Pour frothy mixture into the combined flours, add butter and egg.
- Beat @ low speed for 15 mins. until a soft pliable dough is formed and leaves the sides of the bowl. Remove the dough hook.
- Cover the bowl with a damp cloth, prove for 1 hr. or more in a warm place or till double in bulk.
- Knock down dough, pull the sides to the centre, turn it over, cover and let rise again for 30 mins.
- Dough is ready for shaping when an indentation is left after pressing with a finger.
- Turn the dough onto a floured surface and knead in the fruits, nuts, rind, roll it out to an oval about 8 ins. by 10 ins. and spread with a little butter. Fold in two lengthwise and shape into a crescent. Press the double edges firmly together.
- Place the stollen on a greased baking sheet, cover with a damp cloth and let prove in a warm place for about 30 mins.
- Brush with egg glaze.
- Bake in a preheated oven @ 190 deg C for about 30 mins.
- Let cool on rack.
- Sift on a generous amount of icing sugar for decoration.
I'll be submitting this post to Aspiring Bakers #2 : Christmas! (Dec. 2010)