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Christmas Stollen

Submitted by Evie Nirrnheim 11 June 2009

Serve cut up in slices. You can have it with butter spread on top.

 
 
 
 

Ingredients

1 kg Flour,2 Cubes of fresh yeast (each about 42 g),150 g Sugar,04 l Milk,450 g butter (softened),2 Eggs,Grated rind of 1 lemon,Good pinch of salt,Half tsp of ground cloves,half tsp ground macis,250 g mixed peel,150 g Raisins,100 g Currants,2 small glasses of rum,200 g Almonds roughly chopped,To finish:,150 g Butter melted,75g each Sugar and Icing sugar

Method

To start, soak the raisins and currants in rum overnight.
To prepare the dough put the flour, salt, spices, sugar, lemon rind into a large bowl and combine. Make a well in the middle and crumble the yeast into it. Heat the milk to lukewarm. Put the butter in small dots around your well also the eggs. Then pour the milk into the well, not all of it, just to make up enough to form another dough within the well with the yeast and a little of the flour. When this is combined, add the rest of the milk and knead all the ingredients in your bowl together either by hand or start doing it in a food prcessor. As it is forming a nice dough take it out onto a working surface and knead with your hands for about 15 minutes. You will feel that your dough gets really smooth doing this. When you've finished doing this the dough has to prove. I always put it in a large bowl covered with a teatowel into a luke warm oven (pre-heat to 50 degrees and then turn down) to achieve this. Let it sit there comfortably for nearly an hour or even longer. The time has to be flexible as it varies acccording to generell temperature etc. It should rise to about double its size.
When this is done, take it out of the the bowl onto your work surface again and now you have to do some more kneading using your hands and working in all the lovely fruit - do this slowly don't add too much fruit at a time. Again you will end up eventually with a nice smooth dough, now packed with all the fruit.
Now form your stollens. Divide the dough into six balls. Spread them out flat (a good inch high) to an oval, then fold over lengthways. Fold up some foil lengthways to put around your shaped stollens to keep them in shape during baking. When you have done all of them, but them on your baking trays and let them prove again for 45 minutes or longer.
Then bake at 170 degrees fan oven for 35 to 40 minutes. Just watch them as ovens vary. They should be a pale golden colour on top.
Take them out and let them cool just a little. When they are still warm brush them generously (and I really mean that) with the melted butter and then sieve the mixed up sugars over them thickly, they should look like they have been out in the snow! Wrap well in foil and store them until Christmas. Enjoy!
PS. We always have the first of them straight away, as it is just as nice fresh out of the oven!!

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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