Christmas Stollens (braided)
This recipe makes 4-6 Stollens. It is the perfect amount if you are using a Kitchen Aid mixer
7 cups flour
1 cup sugar
1/2 lb butter, softened
2 Tbs dry yeast
6 eggs
1/2 tsp mace (or allspice works well)
2 tsp salt
Grated rind of one lemon
1-1/2 cup milk (lukewarm)
Candied Fruit and raisins (anywhere from 3/4 - 1 1/2 cups-your choice)
1 beaten egg for glaze
1 cup blanched almonds or pecans to decorate the outside
Heat milk to lukewarm
Stir in yeast
In bowl add milk mixture, 2 cups flour & 1/4 cup sugar. Blend together. This is called a sponge. Let it sit so the yeast activates, (about 15 minutes)
Add eggs, butter, mace, salt, lemon peel, fruit and raisins
Add the flour, mixing in 1 cup at a time
Knead until the dough is smooth and shiny. A bit more flour may be needed if the dough is too sticky, but don't add too much (that will make it heavy)
Place in a greased bowl
Let rise for 2 hours or until doubled. Punch dough down.
Divide in 4-6 pieces
Take a piece and divide it in 3 pieces
Roll each one into a "snake" about 1 1/2" diameter and about 6-9" long
Braid the snakes loosely just a few times and tuck in the end pieces
Place on a greased baking sheet
Repeat with the remaining pieces
Allow to rise nearly double
Brush with a beaten egg
Top with blanched almonds or pecan halves
Bake at 335-350, 25- 30 minutes until golden brown
Sprinkle with powdered sugar if desired
When cool, double wrap stollen in plastic wrap, then foil
Can keep in freezer & let them cure until holidays. They're also good right out of the oven.
Recipe submitted by Karen on 12/3/98
