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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum. | 2. Marinate at least 1 hour. | 3. In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt. | 4. In a heavy saucepan, heat the milk to boiling over medium-high heat. | 5. Remove from the heat. | 6. Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.). | 7. Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it. | 8. Cover the bowl and let the dough rest for 15 minutes. | 9. Stir in the remaining flour a cup at a time and mix until the dough is stiff. | 10. If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl. | 11. Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough. | 12. Knead or mix in the fruit-rum mixture. | 13. Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled. | 14. Lightly grease a baking sheet or cover with parchment paper. | 15. To fill and finish the stollen, punch down the dough and divide into 2 parts. | 16. On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point. | 17. Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar. | 18. Make a crease down the length of each oval. | 19. Fold each loaf in half lengthwise along the crease to enclose the sugared surface. | 20. Place the loaves on a baking sheet spaced well apart. | 21. Cover and let rise until puffy, but not doubled, 30 to 35 minutes. | 22. Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar. | 23. Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry. | 24. If the stollen begins to brown excessively, cover lightly with foil to finish baking. | 25. While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar. | 26. Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum. | 27. Remove from the sheet and cool on a wire rack. | 28. Brush with the remaining butter. | 29. Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months. | 30. Makes 2 loaves. | 31. NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon. | 32. It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking. | 33. It is available in the baking section in supermarkets and specialty foods stores during the Christmas season. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fruit	1	cup	mixed chopped candied	25.08	5.9532	1.0824	0.1716
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
currant	1/2	cup		35.28	8.6128	0.784	0.2296
cherry	1/2	cup	candied	38.75	9.4395	0.775	0.2325
citron	1/4	cup	diced	-	-	-	-
dark rum	1/4	cup		-	-	-	-
active yeast	2	packages		-	-	-	-
purpose flour	5	cups		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	3/4	cup	unsalted chilled cut	1220.6925	0.1022	1.4471	138.0898
egg	3		beaten	214.5	1.08	18.84	14.265
butter	5	tablespoons	unsalted melted	427.5	19.6425	13.3575	36.0
sugar	4	tablespoons	granulated	79.95	15.002	2.5025	1.248
confectioner ' sugar	2 -3	tablespoons		-	-	-	-
brandy	2 -3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.