stollen_-_german_holiday_bread
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| stollen_-_german_holiday_bread [2020/12/19 05:55] – created justin | stollen_-_german_holiday_bread [2023/12/24 20:58] (current) – instruction clareifications justin | ||
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| - | ====== | + | ====== |
| + | |||
| + | ===== Ingredients | ||
| **Ingredients make 2 loaves** | **Ingredients make 2 loaves** | ||
| - | ===== Marzipan Ingredients: | + | ==== Marzipan Ingredients: |
| * 150 g almond flour | * 150 g almond flour | ||
| Line 11: | Line 14: | ||
| * 1 egg white | * 1 egg white | ||
| - | ===== Candied Citrus Peel Ingredients: | + | ==== Candied Citrus Peel Ingredients: |
| * 2 oranges, peeled and sliced | * 2 oranges, peeled and sliced | ||
| Line 19: | Line 22: | ||
| * Granulated sugar | * Granulated sugar | ||
| - | ===== Bread Ingredients: | + | ==== Bread Ingredients: |
| + | === Boozy Fruit === | ||
| * 250 g raisins | * 250 g raisins | ||
| * 125 g almonds, slivered | * 125 g almonds, slivered | ||
| * 200 g candied citrus peels, roughly chopped | * 200 g candied citrus peels, roughly chopped | ||
| * 100 ml dark rum | * 100 ml dark rum | ||
| + | |||
| + | === Yeast Activation Test === | ||
| * 1 cup milk, lukewarm | * 1 cup milk, lukewarm | ||
| * 25 g sugar | * 25 g sugar | ||
| * 9 g (3tsp) instant yeast | * 9 g (3tsp) instant yeast | ||
| + | |||
| + | === Dry === | ||
| * 480 g (4 cups) all-purpose flour | * 480 g (4 cups) all-purpose flour | ||
| * 175 g sugar | * 175 g sugar | ||
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| * ½ tsp ground cardamom | * ½ tsp ground cardamom | ||
| * 1 tsp ground mace, optional | * 1 tsp ground mace, optional | ||
| + | |||
| + | === Wet === | ||
| * 2 tsp vanilla extract | * 2 tsp vanilla extract | ||
| * 113 g (1.5 sticks) unsalted butter, softened | * 113 g (1.5 sticks) unsalted butter, softened | ||
| Line 39: | Line 49: | ||
| * 1 large egg | * 1 large egg | ||
| * 2 large egg yolks | * 2 large egg yolks | ||
| + | | ||
| + | === Assembling and Finishing === | ||
| * 8 oz marzipan | * 8 oz marzipan | ||
| * 1 stick melted butter | * 1 stick melted butter | ||
| * Powdered sugar | * Powdered sugar | ||
| - | ====== Method ====== | + | ===== Instructions |
| - | ===== Marzipan | + | ==== Marzipan |
| - | - Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. | + | - Place the almond flour and powdered sugar in a food processor and pulse until combined and smooth. |
| - | - Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated. | + | - Add the almond extract and rose water and pulse to combine. |
| - | - Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in a plastic wrap and refrigerate. | + | - Add the egg white and process until a thick dough is formed. |
| + | - If the mass is still too wet and sticky, add more powdered sugar and almond flour. Keep in mind that it will become firmer after it's been refrigerated. | ||
| + | - Turn the almond marzipan out onto a work surface and knead a few times. Form into a log, wrap in plastic wrap and refrigerate. | ||
| - Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. | - Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. | ||
| - Makes 13-14 ounces of marzipan or almond paste. | - Makes 13-14 ounces of marzipan or almond paste. | ||
| - | - Wrap in plastic wrap and fridge until ready to use. | ||
| - | |||
| - | ===== Candied Citrus Peel Method: ===== | + | ==== Candied Citrus Peel Instructions: ==== |
| - | - Slice both ends of the citrus fruits. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. | + | - Peel oranges and lemons. |
| - | - Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard | + | - Boil the peels for 15 minutes. |
| - | - Repeat this process | + | - Drain and rinse peels, |
| - | - Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple | + | - Repeat this process two more times to reduce the bitter flavor. |
| - | - Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat. | + | - Add 1 cup of fresh water and 2 cups of sugar to the pot, bring it to a boil. |
| + | - Boil for a couple minutes until the sugar is dissolved. | ||
| + | - Add the citrus peels, reduce the heat to low, and simmer for 45-60 minutes, stirring occasionally, | ||
| + | - Use slotted spoon to remove a few peels at a time and let the excess syrup drip off. | ||
| + | - Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat. | ||
| - Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days. | - Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days. | ||
| - Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They' | - Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They' | ||
| - | + | ==== Boozy Fruit and Bread Instructions: ==== | |
| - | + | ||
| - | ===== Boozy Fruit Method: ===== | + | |
| + | === Boozy Fruit === | ||
| - Place the raisins, candied citrus peel, and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises. | - Place the raisins, candied citrus peel, and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises. | ||
| - | | + | |
| - | - Place the flour, | + | === Bread Making === |
| - | - Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl. | + | |
| - | - Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1” thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. | + | - Place the flour, |
| - | - Towards the end of the last rise, preheat the oven to 350°F and bake for 30-40 minutes or until golden with an internal temperature of 190°F. Let sit for 5 minutes, using toothpick poke holes all over (this will allow the butter to seep in), then generously brush with melted butter while still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. | + | - Add the yeast/milk mixture. |
| + | - Knead the dough on medium for 7-8 minutes. | ||
| + | - Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or slightly warmed oven, to rise until nearly doubled in size, at least 1 hour. | ||
| + | - Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). | ||
| + | - Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl. | ||
| + | - Turn the dough out onto a floured work surface and cut it in two equal halves. | ||
| + | - Press or roll each piece into an oval to about 1” thickness. | ||
| + | - Roll each piece of marzipan into a log the length of the oval. | ||
| + | - Press the marzipan gently into the middle of the dough. | ||
| + | - Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen. | ||
| + | - Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. | ||
| + | - Use the bottom edge of the hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump. | ||
| + | - Place on a lined baking sheet. Cover loosely with plastic wrap and let rest in a warm place or slightly warmed oven for 40-60 minutes until puffy. | ||
| + | - Towards the end of the last rise, preheat the oven to 350°F and bake for 30-40 minutes or until golden with an internal temperature of 190°F. | ||
| + | - Let sit for 5 minutes, using toothpick poke holes all over (this will allow the butter to seep in), then generously brush with melted butter while still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. | ||
| - The Stollen can be sliced and eaten immediately or wrapped tightly (wrap in plastic wrap then foil) and left to " | - The Stollen can be sliced and eaten immediately or wrapped tightly (wrap in plastic wrap then foil) and left to " | ||
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stollen_-_german_holiday_bread.1608357301.txt.gz · Last modified: by justin