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STOLLEN A LA SARA

Stollen
Recipe courtesy Betsy Oppenneer

Recipe Summary
Prep Time: 25 minutes Cook Time: 25 minutes
Inactive Prep Time: 2 hours 15 minutes Yield: 1 large loaf or 2 medium-sized loaves
For the Fruit:
1 cup mixed candied fruit
1 cup raisins
3 tablespoons dark rum or orange juice
For the Sponge:
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour

For the Dough:
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl

For the Filling:
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar

For the Topping:
1/2 cup confectioners’ sugar

Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the
mixture every so often to coat the fruit with the rum.
Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110
degrees and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with
plastic wrap and let rise until light and full of bubbles, about 30 minutes.

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the
flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup
at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto
a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and
elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds,
and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium
low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough
begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour
1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on
medium-low.

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover
with a tightly woven towel and let rise until doubled, about 1 hour.
Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the
dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7
by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and
granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half
lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet.
Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190
degrees F. Immediately remove from the baking sheet and place on a rack to cool.

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or
marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling.
Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.

Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can als

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https://recipes.connorbowen.com/recipe/stollen-a-la-sara/