Arguably Europe\u2019s most well-known Christmas bread, a stollen is a folded-over, filled yeast pastry created in Dresden, Germany.<\/p>\n
Ingredient
\nStollens:
\n8 cardamom pods
\n1 cup 2% reduced-fat milk, scalded
\n1\/2 cup yellow raisins
\n1 cup dried cherries
\n3 tablespoons dark rum or orange juice
\n2 (.25-ounce) packages active dry yeast
\n\u00bc cup warm water
\n1\/3 cup sugar, divided
\n3 1\/2 cups all-purpose flour, divided
\n\u00bd cup (1 stick) cold butter, cut into 8 pieces
\n\u00bd teaspoon salt
\n1 tablespoon finely grated lemon rind
\n1 egg
\n2 egg yolks
\n\u00bd cup slivered almonds, toasted
\n10 ounces almond paste<\/p>\n
Topping:
\n\u00bd cup salted butter
\n1 cup powdered sugar<\/p>\n
Instructions
\n1. Place cardamom pods in a small bowl. Add hot milk. Let stand 10 minutes.
\n2. Combine raisins and cherries with rum. Let stand.
\n3. Combine yeast, warm water and 1 teaspoon sugar. Set aside until mixture foams, about 10 minutes.
\n4. Remove cardamom pods from milk. Squeeze pods open. Scrape small black seeds into milk. Discard pods. Stir milk into yeast mixture. Add 1 cup flour; beat well. Cover this mixture (called the \u201csponge\u201d) with plastic wrap; let rise 30 minutes.
\n5. As the sponge rises, place 2 cups flour and butter in the bowl of a food processor. Add salt and remaining sugar. Pulse 6 or 8 times.
\n6. Drain fruits, reserving soaking liquid. When the sponge is ready, add it to the processor; add lemon rind, egg and egg yolks, and soaking liquid from dried fruits. Process 20 or 30 seconds, until dough is thoroughly mixed. Then, with a few quick pulses, mix in fruits, almonds, and remaining \u00bd cup flour. Scrape dough, which will be quite tender, into a large oiled bowl, and refrigerate overnight.
\n7. In the morning, punch dough down, and divide into thirds. On a heavily floured board, gently pull and pat each portion of dough into a 10 x 14-inch oval. Divide almond paste into thirds. Cover half of each oval, the long way, with bits of almond paste, patting with your hands (don\u2019t worry about getting it neat). Fold the other half of the dough over it, enclosing almond paste and making a pastry that is a plump half oval.
\n8. Gently transfer to parchment-lined baking sheets, shaping if necessary. Let rise until dough is puffy, though not quite doubled in bulk, about 1 hour.
\n9. Preheat oven to 350F.
\n10. Bake 20 to 30 minutes, until golden brown. Using 2 spatulas, transfer to a wire rack; cool about 10 minutes.
\n11. Towards then end of baking time, place \u00bd cup butter in a small saucepan over medium heat. When butter melts, lower heat and let butter cook until browned and fragrant, about 8 minutes. Don\u2019t stir the butter as it browns, but you can shake the pan a little.
\n12. Spoon browned butter over the tops. Sift powdered sugar generously over tops. Let cool at least 20 minutes, until sugar sets slightly. Serve, in thin slices, slightly warm or at room temperature. Makes 3 stollens (10 servings each).
\nNote: Make stollens ahead, wrap well and freeze up to one month.<\/p>\n
Recipe by Crescent Dragonwagon, “Holiday Breads,” December 2009.<\/p>\n","protected":false},"excerpt":{"rendered":"
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