Christmas Stollen Ii Recipes

Steps:

• Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.

Steps:

• In a small bowl, dissolve yeast in warm milk.
• Let stand until creamy (about 10 minutes).
• 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, raisins, dried cherries, mixed peel and the ginger and spices.
• Knead until smooth (about 8 minutes).
• Place the dough in a lightly oiled large 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).
• 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 centre 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 60 minutes.
• Preheat the oven to 350 degrees F (175 Degrees C).
• Bake in the preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
• Allow loaf to cool on a wire rack.
• Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.

Steps:

• Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.
• In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.
• Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.
• Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
• Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.
• Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.
• Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

Steps:

• In a small bowl dissolve the yeast in the warm milk.
• In a large bowl put sugar, flour, egg yolks, butter rum add yeast mixture and using a wooden spoon stir all ingredients together.
• Turn dough out onto a lightly floured surface and knead by hands until comes together than add dry fruit (chopped into small pieces), candied fruit, anise, nutmeg, almonds and zests.
• Knead until you have moderately stiff and smooth dough. About 8-10 minutes.
• Shape into a ball. Place into greased bowl, turning once to grease surface. Cover with plastic wrap.
• Let it rise in a warm place until double in size about 1 1/2 hours.
• After that punch dough down. Turn out onto a lightly floured surface.
• Roll out into rectangle 4cm thick and then fold the long side over by half and other side over the first half (like business letter).
• Carefully transfer the dough to the baking sheet. Let it rest for 20 minutes covered with towel.
• Preheat oven to 180°C
• Bake until golden brown about 30-40 minutes or until a wooden toothpick comes out clean.
• While still hot brush with melted butter and sift a lot of icing sugar over the top.

Steps:

• Dry ingredients.
• In a large bowl;.
• • Sift flour and sugar together. Mix well.
• • Add yeast. Mix well.
• • Make a well in the middle. Set aside.
• Wet ingredients.
• In another bowl;.
• • Warm the milk and butter.
• • Add one egg. Whisk until all the milk is absorbed.
• The dough.
• • Pour wet ingredients into the dry ingredients. Combine well.
• • Lightly flour a clean kneading surface.
• • Turn the dough out and knead until the surface is slightly shiny. The dough ball should be stretchy when it's ready.
• • Lightly oil one of the mixing bowls. Place dough ball in the bowl and cover. Put the bowl in a warm place.
• • Let rise for 1 hour or until the dough has doubled in size.
• The part that makes it Christmas.
• • Rinse all the cherries to get rid of the juice.
• • Quarter ¼ cup of the cherries, half red, half green.
• • Chop the remaining cherries in to (approximately) ¼ inch x ¼ inch bits.
• • Place all the cherries into a fine mesh strainer and rinse with luke warm water.
• • Once well rinsed to remove as much of the juice you can, turn out on to a clean tea towel. Fold the tea towel on to the cherries and gently press to remove any remaining water and juice.
• • Place in a small bowl.
• • Grate the lemon rind and put in the bowl containing the cherries.
• • Put the sliced almonds in the same bowl and mix all ingredients.
• The Almond Paste.
• • In a small bowl, cube the almond paste. Add the white of the second egg. Discard the yolk. Blend well and set aside.
• Preheat the oven to 375°F Have a rack in the center.
• Pour the fruit mixture on to a floured surface. After the dough has risen, place on top of the fruit mixture and knead until everything is well combined, flouring lightly as needed to keep the elasticity of the dough intact.
• Roll the dough until about one-half inches thick. You should have a circle of dough about 14 - 16 inches in diameter.
• If you are able, roll the almond paste in to a rope the length being about an inch shorter than the diameter of your rolled out dough. If you can't roll the almond paste, spread it directly on to the rolled out dough, right across the center. Fold the dough in half, over the almond paste. Pat the dough together, flattening the almond paste a bit. Place the loaf corner to corner on to a flat baking sheet. Use parchment paper if you have it, otherwise you can lightly grease the baking sheet.
• Let the loaf rise for 10 to 15 minutes (less if you want the loaf a bit flatter).
• Bake for 30 minutes and check the bread. It should be golden brown.
• Remove from the oven and cool. Rub the surface with margarine. When its just barely warm, sift icing sugar on to the crescent. Stick two or three holly leaves with a few holly berries on the center at the top (the non-iced part).
• For serving, slice ¾ inches wide. Store the bread in a plastic bag, after it's completely cooled.