Christmas Stollen Recipe Martha Stewart

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Steps:

• In a large mixing bowl, whisk together flour, sugar, salt, mace, nutmeg, and yeast. Stir in warm milk, 1 1/4 cups melted butter and 1/2 cup warm water. Add eggs and stir to combine. Turn dough out onto a floured surface, and knead until fairly smooth.
• Add the dried fruits, candied fruits, almonds, and lemon zest to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour.
• Place dough in buttered bowl, cover with plastic wrap and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Roll each portion of marzipan into a 12-inch log. Punch down dough and cut into 4 equal pieces. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter to coat, place marzipan log in center of dough and fold one long side to the center then fold the other long side over first side, overlapping it by 1 inch.
• Turn loaves over, taper the ends, and place on parchment-lined baking sheets. Cover loaves with plastic wrap and let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees. Bake stollen until golden brown, about 35 to 40 minutes. Remove from oven. Brush all over with room temperature butter and sprinkle with superfine sugar to cover. Let cool completely before serving.

Steps:

• In a small bowl, combine yeast and warm water, let stand until foamy, about 10 minutes. In a large mixing bowl, stir together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto floured surface and knead until fairly smooth.
• In 2 separate bowls, soak currants in the cognac and raisins in the orange juice. Let stand for 10 minutes. (I usually do this before I even start the recipe). (Note - I use a vegetable peeler to get the orange peel as you only want the orange part).
• In a medium bowl mix together currants and raisins with thier soaking liquids, orange peel, lemon zest, citron, apricots and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour but be careful not to overwork the dough. (Note - I usually have someone help with this part. I have them add the fruit mix and extra flour as I knead. Everytime I have needed extra flour as the soaking liquids make the dough very sticky but they add flavor so don't omit them).
• Place dough in a large buttered bowl ( I use my largest Tupperware bowl to be able to hold the risen dough). Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1-2 hours.
• Punch down dough and cut into quarters (more if you want to make smaller loaves as I do. I eyeball it to determine how many loaves to cut it into). Roll each piece of dough into a 12"x8" rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first, overlapping by 1". ( I just roll mine). Turn dough over and taper the ends. Place on a parchment lined baking sheet. Repeat for remaining loaves. You can put 2 loaves on each baking sheet. Cover loaves with plastic wrap; let rise again in a warm place 1 to 1 1/2 hours.
• Heat oven to 350 degrees with 2 racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire racks; dust with confectioners sugar and serve.

Steps:

• Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.
• Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
• By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
• By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
• First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
• Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
• Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
• Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
• To serve: Sprinkle heavily with confectioners' sugar just before serving.
• Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.
• Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners' sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle 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, and citrus peel. Continue kneading until smooth, about 8 minutes.
• 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.
• 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).
• 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.

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

Steps:

• In a small bowl, combine currants, raisins, and rum. Let soak for at least 4 hours and up to 8 hours. Drain fruit, reserving liquid. Fruit and reserved liquid may be stored separately in the refrigerator in airtight containers.
• Preheat oven to 350 degrees with rack in center. Spread almonds in an even layer on a baking sheet. Bake until golden brown and fragrant, 10 to 12 minutes. Let cool.
• In the jar of a blender, combine ricotta, eggs, vanilla and almond extracts, and 3 tablespoons of the reserved soaking liquid; blend until smooth. Set aside.
• In a medium bowl, whisk together flour, sugar, baking powder, cardamom, mace, and salt. Add chilled butter; cut in butter until mixture resembles coarse meal. Set aside.
• In a large bowl, combine fruit, almonds, and lemon peel; stir in ricotta mixture until combined. Add flour mixture, mixing until just incorporated.
• Turn dough out onto a lightly floured work surface; knead until smooth. Divide dough in half; cover half the dough with a clean kitchen towel.
• Using a lightly floured rolling pin, roll out dough to a 9-by-8-inch oval. Place rolling pin just off center lengthwise, and press gently to form a slight indentation. Brush top surface of dough with 1 tablespoon melted butter. Carefully fold dough lengthwise along indentation, leaving 1 inch of the bottom edge exposed. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; repeat with remaining dough. Bake until golden and a cake tester inserted in the center of each comes out clean, about 45 minutes. Transfer to a cooling rack; let cool completely.
• Wrap cooled breads in parchment paper-lined heavy aluminum foil. Let stand at room temperature for 2 days.
• Preheat oven to 350 degrees. To serve, bake wrapped breads until heated through, about 15 minutes. Brush each loaf with 2 tablespoons melted butter; sprinkle generously with vanilla sugar, if using. Serve with whipped cream cheese, if desired.

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, combine the candied peel, water and extracts; set aside. In a large bowl, combine the flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs. , Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface; knead 5 times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal., Place on a greased baking sheet; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350° for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
• Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
• Dissolve the yeast in 400ml warm milk.
• Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
• Form into a very dry dough and allow it to rise for 10-15 minutes.
• Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
• Allow the dough to rise another 15 minutes.
• While the dough is rising, knead the remaining 200g of flour into the butter.
• Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
• Once the rise is finished, preheat the oven to 390°F.
• Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
• Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
• Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
• Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
• Allow to cool, then slice.