-
1
Make the sponge by warming the milk to about 100F.
-
2
Whisk in the flour and yeast.
-
3
Cover with plastic wrap and ferment for 1 hour, or until the sponge is very foamy and ready to collapse when tapped.
-
4
Meanwhile, combine 1 cup each of the raisins and fruit mix, the brandy, and the orange extract.
-
5
Set aside.
-
6
To make the dough, in a 4-quart mixing bowl (or in the bowl of an electric mixer), stir together the flour, sugar, salt, orange and lemon zests, and cinnamon.
-
7
Then stir in (or mix in on low speed with the paddle attachment) the sponge, egg, butter, and enough water to form a soft, but not sticky, ball.
-
8
This should take about 2 minutes.
-
9
When the dough comes together, cover the bowl and let the dough rest for 10 minutes.
-
10
Add in the fruit and mix it with your hands (or on low speed) to incorporate.
-
11
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed.
-
12
The dough should feel soft and satiny, tacky but not sticky.
-
13
Knead for approximately 6 minutes (4 minutes by machine).
-
14
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil.
-
15
Cover the bowl with plastic wrap.
-
16
Ferment at room temperature for 45 minutes.
-
17
The dough will rise somewhat but will not double in size.
-
18
Sprinkle flour lightly on the counter and transfer the dough to the counter.
-
19
If you are making 2 loaves, divide the dough in half.
-
20
Proceed in one of the following ways.
-
21
Method 1: Roll out the dough into a 9 by 6-inch rectangle (7 by 5-inch rectangle for 2 smaller loaver) and sprinkle the slivered almonds and additional fruit over the top.
-
22
Roll the dough up into a batard, as shown on page 73, sealing the crease by pinching the dough with the edge of your hand.
-
23
Line a sheet pan with baking parchment.
-
24
Transfer the stollen to the pan and, as you set the dough down, curl it into a slight crescent.
-
25
Mist the dough with spray oil and cover loosely with plastic wrap.
-
26
Proof for approximately 1 hour at room temperature, or until the dough is 1 1/2 times its original size.
-
27
Preheat the oven to 350F with the oven rack on the middle shelf.
-
28
Bake the stollen for 20 minutes.
-
29
Rotate the pan 180 degrees for even baking and continue to bake for 20 to 50 minutes, depending on the size of the loaves.
-
30
The bread will bake to a dark mahogany color, should register 190F in the center of the loaf, and should sound hollow when thumped on the bottom.
-
31
Transfer the bread to a cooling rack and brush the top with vegetable oil while still hot.
-
32
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
-
33
Wait for 1 minute, then tap another layer over the first.
-
34
The bread should be coated generously with the powdered sugar.
-
35
Let cool for at least 1 hour before serving.
-
36
When completely cool, store in a plastic bag.
-
37
Or, leave them out uncovered overnight to dry out slightly, German style.
-
38
This shaping method results in more of a blanket-in-the-manger look.
-
39
With your hands, form the dough into a thick rectangle, 8 by 4 inches (5 by 3 inches for 2 smaller loaves), and dust it with flour.
-
40
(A) Sprinkle the top with slivered almonds and extra fruit.
-
41
(B) Take a small rolling pin and press down on the center of the rectangle, then roll the dough in the center only, leaving 1 inch at both the top and the bottom edges as thick as the original rectangle.
-
42
The new rectangle, with its thick top and bottom edges, should be 12 inches wide by 6 inches long (8 by 5 inches for 2 loaves).
-
43
The interior of the rectangle should be about 1/2 inch thick.
-
44
Using a pastry scraper to loosen the dough from the counter, lift the top edge and bring it down and over the bottom edge, going just past the bottom edge.
-
45
The thin inside part of the rectangle should remain behind the bottom edge.
-
46
(C) Turn the dough seam side up and tuck additional slivered almonds and fruit under the dough flap.
-
47
(D) Fold the top edge back over the bottom edge and rest it on the thin center section.
-
48
Tuck more almonds and fruit under the new fold.
-
49
The dough should have a folded, layered look, with fruit and almonds peeking out both sides.
-
50
Gently squeeze the loaf to press it together.
-
51
Rich, standard dough; indirect method; commercial yeast
-
52
1 hour sponge; 20 minutes mixing; 2 hours fermentation, shaping, and proofing; 50 to 70 minutes baking
-
53
This version (and there are hundreds of authentic versions of stollen) is particularly good because it not only tastes great, but it also can be made in a reasonable amount of time, about 4 hours from start to finish.
-
54
This is because of the strong sponge that leavens the rather heavy dough at a brisk pace.
-
55
Of course, if you want to do it right, soak the fruit a few days ahead of time in brandy or schnapps.
-
56
This improves the flavor and preserves the bread for weeks.
-
57
Heres how: Two days before making this bread, soak the raisins and candied fruit in the brandy, rum, or schnapps and the orange or lemon extract, tossing the fruit a few times a day until the liquid is absorbed.
-
58
If youd prefer not to use alcohol, you can double the amount of extract and add 1/2 cup of water.
-
59
You can also simply add the fruit, without the alcohol, into the final dough and add the extract directly to the dough.
-
60
A German friend, chef Heinz Lauer, told me he prefers to let his stollen dry out for a few days or even weeks before eating it.
-
61
He cuts off thin, hard slices and dips them in wine or coffee, almost like biscotti.
-
62
I tend to prefer it fresh from the oven.
-
63
Heinz also told me he prefers his stollen with a marzipan center.
-
64
This is a common variation, and if you like this intensely flavored sweetened almond paste, as I do, you may replace the slivered almonds in the formula with a thick band of marzipan rolled into the center of the loaf.
-
65
You can substitute regular dried fruit, such as dried cranberries or apricots, for the candied fruit, if you prefer.
-
66
SPONGE
-
67
Milk 32.7%
-
68
All-purpose flour 18.4%
-
69
Instant yeast 3.6%
-
70
FRUIT
-
71
Raisins 49%
-
72
Candied fruit 49%
-
73
Brandy 32.7%
-
74
Citrus extract 4.1%
-
75
DOUGH
-
76
All-purpose flour 81.6%
-
77
Sugar 4.1%
-
78
Salt 1.6%
-
79
Zests 1.8%
-
80
Cinnamon 2%
-
81
Egg 13.5%
-
82
Butter 20.4%
-
83
Water 16.3%
-
84
Slivered almonds 16.3%
-
85
Total 347.1%
