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Traditional German Christmas Stollen Recipe

Traditional German Christmas Stollen Recipe

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Ingredients:

Serving

2 cakes (0.6 oz each) compressed yeast
1 1/2 cups plus 2 tbsp lukewarm milk
3 1/3 cups flour
1 stick (4 oz) butter, room temperature
1 stick (4 oz) margarine, room temperature
2/3 cup sugar
2 tsp salt
3 1/3 cups flour
grated peel of 1 lemon
1/2 tsp each butter flavoring and almond extract
1 cup sliced almonds
1 cup raisins, washed and soaked in rum overnight
1/2 cup each candied lemon , and orange peels
1/2 cup quartered candied cherries
marzipan recipe
1 lb almonds, blanched, peeled and coarsely chopped
3 large egg whites at room temperature
1/4 tsp salt
2 tbsp of rosewater, if unavailable use 4 tsp almond extract or vanilla
3 to 4 cups of powdered sugar

Directions:

Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3 1/3 cups flour. Cover and let rise 20 minutes.
In large mixer bowl, beat together the butter, margarine, sugar, salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture will be very stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins and candied peels. Let dough rest for 30 minutes until increased in volume by about 1/4.
Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, Repeat with second half of dough.
Transfer breads to greased baking sheets seam side down. Cover and let rise about 30 to 40 minutes or until dough has increased in volume by 1/4. Bake at 330 F. about 45 minutes, until golden brown and a knitting needle inserted into bread comes out clean. Wash with melted butter. Sift with confectioner's sugar.
Marzipan Preparation:
Grind the almonds in a blender or coffee grinder - or with a mortar and pestle - until they resemble a fine powder.
In a bowl, beat the egg whites with salt until frothy. Add the vanilla, almond extract or rosewater.
Sift in the first 3 cups of powdered sugar 1 cup at a time, kneading the mass in the bowl after each addition. Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.
Divide the dough into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1962.98 Kcal (8219 kJ)
Calories from fat	893.22 Kcal
		% Daily Value*
Total Fat	99.25g	153%
Cholesterol	6.16mg	2%
Sodium	2996.3mg	125%
Potassium	2677.51mg	57%
Total Carbs	234.43g	78%
Sugars	101.17g	405%
Dietary Fiber	15.41g	62%
Protein	35.94g	72%
Vitamin C	15.1mg	25%
Vitamin A	6.1mg	203%
Iron	8mg	44%
Calcium	497.5mg	50%

Amount Per 100 g
Calories	514.59 Kcal (2154 kJ)
Calories from fat	234.15 Kcal
		% Daily Value*
Total Fat	26.02g	153%
Cholesterol	1.62mg	2%
Sodium	785.47mg	125%
Potassium	701.9mg	57%
Total Carbs	61.46g	78%
Sugars	26.52g	405%
Dietary Fiber	4.04g	62%
Protein	9.42g	72%
Vitamin C	4mg	25%
Vitamin A	1.6mg	203%
Iron	2.1mg	44%
Calcium	130.4mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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