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!
Ingredients (A)
- 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)
Very beautiful loaf. The smell from the baking must be divine!
ReplyDeletelooks really yummy! can i have a slice?
ReplyDeleteStollen is a lovely bread to eat. This is on my Christmas list.I haven't baked stollen in years. My hub asked about it and so I'm going to do it this year.
ReplyDeleteThis loaf is full of flavours !
ReplyDeleteNice!
ReplyDeleteLove all the fruits and nuts in it
Wow, I love this kind of bread! Well, actually I love all kinds of bread. haha.... The texture looks awesome. Thanks for sharing. Hope you'll have a fabulous holiday.
ReplyDeleteBlessings, Kristy
This stollen looks so perfect, love of adding mixed fruits and almonds in it :)
ReplyDeleteWonderful pastry! Perfect for the holidays and you formed it so nicely. It's the best looking stolen yet! Thanks for sharing!!!
ReplyDeleteMaryMoh
ReplyDeleteOh yes, love the smell when baking bread!
j3ss kitch3n
You are more than welcome to share!
busygran
Yes, better do it this X'mas!
Sonia
Yes it's flavourful!
Wendy
Thank you!
Kristy
Thanks. You deserve a holiday too!
Anncoo
Thanks, nutty and fruity!
michelangelo in the kitchen
Thanks for your visit and compliments!
very new bread to know....looks stunning :)
ReplyDeleteCheah, what a timely recipe for Christmas. My hubby brings back stolen from Singapore every year. Maybe I an surprise him with a homemade one this year with you recipe! Thanks for sharing. Oh, please go to my blog to claim your Stylish Blogger Award. It was given to me by another fantastic blogger, Elisabeth and one of the rules is to pass on to other bloggers whom I think are fantastic and you are one of them in my list. Thanks again for sharing with us all the wonderful stories and recipes. Cheers!
ReplyDeleteHey Cheah,
ReplyDeleteGreat stollen. I couldnt find your email add to reply.
Jaggery is unrefined cane sugar, a healthy substitute to sugar.
http://en.wikipedia.org/wiki/Jaggery
Glad to know you are growing tumeric too. The aroma from the leaves when you steam is simply fantastic. Do use any filling and let me know how it goes.
Something is wrong with my pc of recent all my comments keep getting rejected! Hope this went through! Like the look of your stollen very much...will try it when I have the time hopefully soon:D thanks for sharing Cheah.
ReplyDeleteAnanda
ReplyDeleteIt's easy to make, why not give it a try?
Quay Po Cooks
Oh, thanks for passing me the award. Yes, please try and let me know the result. Another way of dressing it up is to brush with a soft icing made with a little icing sugar and milk. But I prefer to just dredge with icing sugar, easy!
Shirley
Thanks and thanks for the info re jaggery. Yup, I have tumeric, curry leaves, basil, screwpine, mint and kaffir lime in my garden.
Oh, will take some time for me to try out the dumpling, but will certainly do so, have bookmarked it!
It looks very festive indeed with what is hidden inside it :)
ReplyDeletethis actually crossed my mind when i was thinking about the aspiring bakers challenge..but i havent made that before..nice stollen.
ReplyDeleteThanks for joining this event! Do continue to support! Wishing you and your family a great year in 2011. Happy New year!
ReplyDelete