Stollen Baby Jesus Recipes

Steps:

• Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
• Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
• Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
• Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins-1 hr until it has risen by about a quarter.
• Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
• Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

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:

• Make filling:
• Put the sultanas into a mixing bowl. Chop the candied citrus peel into small dice and add to the sultanas. Finely grate the zest from the orange and add to the bowl. Squeeze in the juice of the orange, pour in the rum or brandy and vanilla, then toss together and leave for an hour.
• Make dough:
• Melt the butter in a small pan, then leave to cool down. Put the flour into a large mixing bowl. No need to sieve it. If using fresh yeast, warm the milk to body temperature (it should feel comfortable rather than cold or scalding when you insert your finger), then crumble in the yeast and stir to dissolve. Add the sugar and salt to the flour and mix well. Beat the egg. Stir in the egg and the warm milk and butter. (If you are using dried yeast, add the yeast straight to the flour, then stir in the other ingredients followed by the warm milk, egg and butter.)
• Mix thoroughly-the dough should be soft, shiny and rather sticky. In all honesty it may be very sticky. Turn out on to a generously floured board and knead for a good eight minutes. As you knead, the dough will become less and less sticky and more like a bread dough-though it will be heavier because of the butter and egg. When the dough is soft, elastic and no longer sticking to the board, scoop it up and put it into a floured bowl. Set aside, covered with a clean tea towel, somewhere warm and draught-free for a good hour or until it is well risen. (It won't be quite twice the size of the original dough but well on the way.) Alternatively, mix and knead using a food mixer fitted with a dough hook until the dough comes cleanly away from the sides of the bowl.
• Assemble:
• Break the cardamom pods open and remove their seeds. Crush the seeds to a coarse powder using a pestle and mortar or a spice mill, then mix in a small bowl with the poppy seeds, cinnamon and almonds. Dust the work surface in the flour and tip your risen dough onto it. Knead the spice and seed mixture and the soaked fruits, leaving behind most of the liquid, into the dough.
• Roll into a long loaf about 22cmx16cm and flatten it slightly: Roll the marzipan into a cylinder nearly the length of the dough, then place it in the centre. Brush the edges with a little beaten egg and press together. Turn the dough over and place it on a lined baking sheet, cover with a towel and return it to a warm place to prove for a further hour and a half.
• Heat the oven to 350°F/180°C/Gas 4. Place the loaf in the hot oven and bake for about thirty-five to forty minutes, until pale gold. Melt the butter for the glaze and brush over the loaf. Cool on a wire rack, then dust generously with icing sugar.
• To Keep
• When the loaf is thoroughly cool, wrap loosely in waxed paper or clingfilm and keep in a cookie tin.

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 large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead five 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. , Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.,