One favorite Christmas recipe at our house is Stollen...not by theft or deception just by culinary choice. German Stollen is a rich sweet bread usually made with fruits and nuts shaped into a flat oval and folded to represent a swaddled baby.Christmas Stollen - yields 3 loaves
Basic Dough
1 C. Milk, scalded and cooled
5 C. unsifted Flour, more or less
3/4 C. Sugar
1 t. Salt
1/2 C. Butter, softened
1 1/2 T. Yeast
1/2 C. warm Water + 1/2 t. Sugar
1 Egg
Combine flour, sugar, salt. Cut in butter. Dissolve yeast in warm water with 1/2 t. sugar added. Allow yeast to stand 5 minutes. Add egg, milk and yeast to flour mixture. Beat until well mixed. Dough should be soft but not sticky. Knead for about 5 minutes or until smooth and elastic. (At this point the dough can be covered with plastic wrap and refrigerated overnight or proceed with the following recipe)
Christmas Stollen Ingredient List
1 C. Craisins
3/4 C. chopped Dried Apricots
3/4 C. Slivered Almonds
1/4 t. freshly grated Nutmeg
Zest of 1 Lemon
Basic Dough - one recipe
Melted Butter
Powdered Sugar
Mix craisins, apricots, almonds, lemon zest and nutmeg into the basic dough until incorporated.
Divide dough into thirds. Roll dough into 11 x 7 ovals. Fold in half lengthwise to form a crescent shape. Brush with butter and cover. Let raise until doubled in size about 30-45 minutes. Bake 350 degrees 25 min.. Cool and HEAVILY sprinkle each loaf with Powdered Sugar.
