Stollen

Well folks as promised it is time to turn or thought to the Holiday season and that means Christmas baking! I wanted to set us off on the right foot with something a little more challenging. As well as something a little different for most people. This is a wonderful bread and a great tradition.

Stollen or Christstollen is a tradition dating back to 14th century Germany.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations.

Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent. In the mid 17th century, a papal proclamation allowed stollen bakers to add milk and butter.

Stollen

Yeilds: 2 loaves

Dry yeast 1 package

Warm butter 1/4 cup

Milk 1/2 cup Sugar 1/4 cup

Salt 1 tsp Shortening 2 tbsp

All purpose flour 2 1/2 cup

Chopped nuts 1/4 cup

Eggs 1 Raisins 1/4 cup

Currents 1/4 cup

Candied citron 1/4 cup

Candied cherries 1/4 cup

Melted butter 2 tbps

Icing sugar As needed

Soften yeast in water. Scald milk. Add sugar, salt and add shortening and cool to luke warm. Add 1 cup flour and mix well. Add softened yeast and egg. Beat well, stir in raisins, currents, citron, and cherries. Add more flour to make a soft dough. Turn out on a lightly floured board and knead until smooth and satiny. Place in a greased, cover and let rise until doubled in size (about 1 1/2 hour). Lightly punch down the dough and shape into two balls. Let rest for 10 minutes, then flatten into an oval sheet about 3/4 inch thick. Brush one half of sheet with melted butter. Fold over with large parker house rolls style. Place on a greased baking sheet. Brush lightly with melted butter. Let rise until it has doubled, about 45 minutes. Bake in oven at 350 degrees Fahrenheit for about 25 minutes. When cool brush with icing sugar and sprinkle with chopped nuts.