Ingredients with Measurements:
- 1 cup raisins
- 1/2 cup currants
- 1/2 cup candied orange peel
- 1/2 cup candied lemon peel
- 1/2 cup dark rum
- 1/2 cup milk
- 1/2 cup sugar
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup slivered almonds
- 1/2 cup powdered sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large bowl, combine the raisins, currants, candied orange peel, and candied lemon peel. Pour in the rum and milk, and stir to combine. Cover the bowl with plastic wrap and let it sit at room temperature for at least 1 hour, or overnight.
2. In the bowl of a stand mixer, combine the sugar, yeast, flour, salt, cinnamon, nutmeg, and cardamom. Mix on low speed until combined.
3. Add the softened butter and eggs to the mixer, and mix on low speed until the dough comes together.
4. Drain the fruit mixture, reserving the liquid. Add the fruit and slivered almonds to the dough, and mix on low speed until evenly distributed.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Preheat the oven to 350°F.
7. Turn the dough out onto a lightly floured surface and shape it into a log. Place the log onto a parchment-lined baking sheet.
8. Bake the stollen for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. While the stollen is still warm, brush it with the reserved fruit and rum liquid. Let it cool completely.
10. Once the stollen is cool, dust it with powdered sugar.
- Time:
Preparation time: 1 hour 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories: 390
- Fat: 12g
- Carbohydrates: 62g
- Protein: 8g
Substitutions for ingredients:
- You can substitute dried cranberries or cherries for the raisins and currants.
- You can substitute orange zest for the candied orange peel.
- You can substitute lemon zest for the candied lemon peel.
Variations:
- You can add chopped candied ginger for an extra kick of spice.
- You can add chopped dried figs for a different texture.
Tips and tricks:
- Make sure your butter is softened before adding it to the dough.
- Don't overmix the dough, or it will become tough.
- Let the stollen cool completely before dusting it with powdered sugar.
Storage instructions:
- Store the stollen in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the stollen, wrap it in foil and heat it in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Slice the stollen and arrange it on a platter.
- Dust the stollen with extra powdered sugar for a festive look.
Garnishes:
- Sprinkle slivered almonds on top of the stollen before dusting it with powdered sugar.
Pairings:
- Serve the stollen with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the stollen with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
Food safety advice:
- Make sure to let the stollen cool completely before storing it.
Food history:
- Stollen is a traditional German Christmas bread that dates back to the 14th century.
Flavor profiles:
- The spiced rum and fruit give the stollen a warm, fruity flavor with a hint of spice.
Serving suggestions:
- Serve the stollen as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: German
Taste: Sweet, Spicy, Nutty, Rum, Rum-Flavored