La Crueset Dutch Ovens

1.In the large KitchenAid bowl,or large mixing bowl, starting with mixing paddle: dissolve yeast in milkin, add 2 Cups flour and ¼ Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)

Here is what the Sponge looks like after the yeast starts to work. This may take 15 minutes to half an hour or so depending on the environment in your kitchen. (temperature, humidity...)

In a large mixing bowl add the currants and golden raisins, this step is optional. you can add any blend of candied fruit, raisins, or golden raisins. These were traditional in my family. I like to soak the raisins in 1 cup of brandy, I have added it here.

Add the candied fruit

2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.

3. Add fruit to the dough. 4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.

Let the dough rise in a warm place till double in size.

Divide the dough into 1 lb. chunks

Lay out one piece and form it into a large oval about 1/2 inch thick

I filled this one with Marzipan and a few extra cherry halves

Then I folded one third of the dough toward the center.

Place on a greased baking sheet, and brush with egg wash ( 1 egg and 1 tblsp water beaten)

When Doubled in size brush the Stollens with egg wash (1 egg 1 teaspoon water beaten)

Add the blanched and split almonds on top of the Stollen loaves after
you brush them with egg wash.

If desired place halves of blanched almonds on top of the loaf. TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.  

Bake at 335-350o for 25-30 minutes.

Sprinkle with powdered sugar if desired.

Where to find bakery supplies

Fruit for baking Stollen and Cakes

16 oz

Diced Orange Peel

8 oz

Diced Citron
8 0z

Red Cherries Glazed for baking

8 oz

Almond Paste

7 oz

Dr Oetker
Marzipan

3 Silicone Baking Mats
for a great price

Half Sheet Pan
by Nordic Ware

Half Sheet Pan and Cooling Rack Set
by Checkered Chef

Unbleached Parchment Sheets
12 x 16 for half sheet pans
100 pieces

In USA

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red  

Shop Amazon

Braided Stollen

The History of Stollen