| A family recipe for german fruit and nut bread | |
| 60g | Candied Lemon Rind, diced (~3/4 cup) |
| 60g | Candied Orange Rind, diced (~3/4 cup) |
| 600g | Raisins (~3.5 cups) |
| 1-2 Cups | Rum, dark |
| 1kg | Flour, All Purpose (~8 Cups) |
| 100g | Fresh Yeast (or 35g Active Dry Yeast) |
| 350ml | Milk, lukewarm (~1..5 Cups) |
| 500g | Butterfat or Ghee (~1 2/3 Cups) at room temperature |
| 180g | Sugar (~7/8 Cups) |
| 1 tsp | Lemon Zest |
| 1 tsp | salt |
| 1.5 Tblspn | Vanilla |
| 200g | Sliced Sweet Almonds (see notes / ~3 cups) |
| 60g | Sliced Bitter Almonds (see notes / ~5/6 cups) |
| 1/2 cup | Butter, melted (plus or minus, used to coat the Stollen) |
| 1/2 cup | Powdered Sugar (plus or minus, used to coat the Stollen) |
| Directions: |
1) Soak Raisins, Candied Lemon and Orange Rind in Rum for 12+ hours 2) In a bowl, mix the yeast, milk and 2 cups of the Flour. Cover and set aside for 1-2 hours. 3) In a mixer using the hook, mix the sponge with sugar, lemon zest, salt, vanilla, Butterfat/Ghee and the remaining flour. 4) Once mixed, knead dough on the counter (dough will not form a ball in the mixer) 5) Set dough aside in a warm place and proof dough (let it sit and rise) until at least double in size. 6) Knead in strained fruit, wait a couple of minutes and knead in almonds. 7) Continue to knead until you can seperate and form 5 stollen loaves (wide, long and not too tall). 8) Slit the top in the middle and let rest for 1 hour. 9) Brush with some melted butter and bake at 350 for 40-45 minutes. 10) Remove excess raisins on the top and set aside for 10-15 minutes. 11) Coat again with melted butter and coat with powdered sugar through a wire sieve. 12) Let it finish cooling, slice and enjoy. |
| Notes: |
1) Bitter almonds are hard to find, substitute 2669g of Sweet almonds as needed (~3 7/8 cups ) - yes more 2) This recipe is designed to be weighed on a scale. The converted incredient measurements (in paranthesis) are included, but have not been tested and are estimates. The recommended method is to use a food scale to weigh the ingedients as intended. |