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Christmas Sweet Bread Recipe - Christmas Stollen!
Hi Dear Friends!
Here is a great Christmas recipe from Sweden for you to enjoy making with your family.
Christmas Stollen is a wonderful treat during the year too. It is
especially magical to accompany a warm drink while enjoying an
inspirational Christmas story to warm the heart and create a
special time rekindling the magic and beautiful meanings of
Christmas oncoming!
Ingredients
1 cup milk
1/2 cup plus 2 tbsp granulated sugar
1 pkt active dry yeast
5 cup sifted all-purpose flour
1/2 cup candied citron
1/2 cup candied cherries
1 cup slivered almonds
Grated rind of 1 lemon
1 cup seedless raisins
2 eggs
8 oz butter
1/4 tsp nutmeg
1/2 tsp cinnamon
2/3 cup sifted confectioners' sugar
1/4 cup warm water
2 tbsp hot water
1/2 tsp salt
Method:
Finely chop the candied citron and cherries and put to the side.
Pour the milk into a saucepan. Heat to scalding. Turn off the heat
and stir in 1/2 cup of the granulated sugar and the salt. Let the
mixture cool to lukewarm. In a large bowl, dissolve the yeast
in the 1/2 cup warm water. Let the mixture rest for 5 minutes.
Pour the lukewarm milk mixture into the yeast solution. Stir in
1 cup of the flour. Beat the dough with an electric mixer or an
egg beater until smooth. Cover the bowl with a cloth towel.
Let the dough rise in a warm place until double in bulk
(about 90 minutes).
Punch down the dough in a bowl. Fold in the citron, the cherries,
the almonds, the lemon rind and the raisins. Add the beaten eggs,
3/4 cup of the softened butter and the nutmeg. Stir in 3 more
cups flour and mix the dough until smooth. Turn the dough out
onto a lightly floured surface. Knead, working in enough of the
remaining flour to make the dough smooth and elastic. Divide the
dough into halves. Roll each portion into an oval,
about 1/2" thick.
In a small saucepan, melt the remaining butter and brush it over
the ovals. In a small bowl, combine the cinnamon with the
remaining 2 Tbsp granulated sugar. Sprinkle the mixture over
the ovals. Fold the ovals in half, lengthwise. Place them on a
buttered baking sheet. Twist the ends of each oval toward each
other to form a crescent. Loosely cover the ovals with wax paper
and a cloth towel. Let the Stollen rise in a warm place until
double in bulk (about 60 minutes).
Preheat the oven to 350°F. Bake the Stollen 45 minutes or until
golden. In a small bowl, combine the confectioners' sugar with
enough of the hot water to make a thick icing. Dribble the icing
over the hot Stollen.
Note:
Let the Stollen cool before slicing.
Enjoy!
Here is a great Christmas recipe from Sweden for you to enjoy making with your family.
Christmas Stollen is a wonderful treat during the year too. It is
especially magical to accompany a warm drink while enjoying an
inspirational Christmas story to warm the heart and create a
special time rekindling the magic and beautiful meanings of
Christmas oncoming!
Ingredients
1 cup milk
1/2 cup plus 2 tbsp granulated sugar
1 pkt active dry yeast
5 cup sifted all-purpose flour
1/2 cup candied citron
1/2 cup candied cherries
1 cup slivered almonds
Grated rind of 1 lemon
1 cup seedless raisins
2 eggs
8 oz butter
1/4 tsp nutmeg
1/2 tsp cinnamon
2/3 cup sifted confectioners' sugar
1/4 cup warm water
2 tbsp hot water
1/2 tsp salt
Method:
Finely chop the candied citron and cherries and put to the side.
Pour the milk into a saucepan. Heat to scalding. Turn off the heat
and stir in 1/2 cup of the granulated sugar and the salt. Let the
mixture cool to lukewarm. In a large bowl, dissolve the yeast
in the 1/2 cup warm water. Let the mixture rest for 5 minutes.
Pour the lukewarm milk mixture into the yeast solution. Stir in
1 cup of the flour. Beat the dough with an electric mixer or an
egg beater until smooth. Cover the bowl with a cloth towel.
Let the dough rise in a warm place until double in bulk
(about 90 minutes).
Punch down the dough in a bowl. Fold in the citron, the cherries,
the almonds, the lemon rind and the raisins. Add the beaten eggs,
3/4 cup of the softened butter and the nutmeg. Stir in 3 more
cups flour and mix the dough until smooth. Turn the dough out
onto a lightly floured surface. Knead, working in enough of the
remaining flour to make the dough smooth and elastic. Divide the
dough into halves. Roll each portion into an oval,
about 1/2" thick.
In a small saucepan, melt the remaining butter and brush it over
the ovals. In a small bowl, combine the cinnamon with the
remaining 2 Tbsp granulated sugar. Sprinkle the mixture over
the ovals. Fold the ovals in half, lengthwise. Place them on a
buttered baking sheet. Twist the ends of each oval toward each
other to form a crescent. Loosely cover the ovals with wax paper
and a cloth towel. Let the Stollen rise in a warm place until
double in bulk (about 60 minutes).
Preheat the oven to 350°F. Bake the Stollen 45 minutes or until
golden. In a small bowl, combine the confectioners' sugar with
enough of the hot water to make a thick icing. Dribble the icing
over the hot Stollen.
Note:
Let the Stollen cool before slicing.
Enjoy!
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