Stollen

Stollen

Christmas is a very special time in Germany.  Christmas markets in every town sell ornaments, decorations and traditional Christmas foods like stollen.  Often like in this recipe, the cakes have a layer of marzipan, or almond paste in the center, both are available at grocery stores.

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Ingredients:

1 pkg yeast

1/4 cup sugar

1/4 cup milk

1/4 cup unsalted butter, diced

2 1/2 cups all-purpose flour

Pinch kosher salt

1 egg, beaten

1/4 cup golden raisins

2 tablespoons dark seedless raisins

2 tablespoons currants

1/4 cup candied citrus peel (recipe follows)

1 tablespoon Marsala or Sherry

1 teaspoon grated lemon zest

3 oz. marzipan or almond paste

Icing sugar for dusting

*** Directions: 1. Mix the yeast with a ¼ cup (50 mL) warm water and ½ tsp (2 mL) sugar. Place in a warm part of the kitchen and leave to foam, about 10 minutes.  Pour the milk into a small saucepan; add the remaining sugar and the butter. Heat gently, stirring until the butter melts and the sugar dissolves. Remove from the heat and add the foamed yeast. Place 2¼ cups (550 mL) of the flour and salt into the bowl of an upright mixer with a dough hook. Add the yeast-milk mixture then the egg, knead for 5 minutes, adding more flour if necessary to form a soft, slightly sticky dough. 2. Place the dough onto a floured surface and form into a ball, then place it in a lightly buttered bowl.  Cover and set in a warm place for about 45 minutes to 1 hour or until doubled in size. While the dough is rising, toss the fruit and peel with the Masala and set aside. 3. When the dough has risen, punch it down, turn it over, cover and leave to rise again for about 30 minutes. Add the lemon zest to the fruit mixture. Punch the dough down and then knead in the fruit. 4. Preheat the oven to 375ºC (190ºC). 5. Pat the dough into an oval shape 12 x 7-inches (30 x 18-cm).  Roll out the marzipan on a surface dusted with icing sugar to form an oval 11 x 3-inches (28 x 8-cm).  Place on one half of the stollen and fold over the long side to cover the marzipan, then pinch to seal. 6. Brush the top of the stollen with a little melted butter. Place it on a greased baking sheet and bake for 25 to 30 minutes or until golden and a cake tester inserted in the centre of the stollen comes out clean. Allow the bread to cool completely, then dust with icing sugar to serve. Makes 1 bread Candied Citrus Peel 3 organic lemons 3 organic oranges 2 organic grapefruit 2 cups (500 mL) sugar 1. Rinse the fruit well, then dry.  Cut a slice off the top and bottom of each fruit. Take each fruit and stand on one of the cut sides. Cutting down with a sharp knife remove the peel with the pith in large pieces.  Keep the flesh for juice or fruit salad. If any flesh is attached to the pith, remove it.  Place the peels in a large saucepan, cover them with cold water and bring to a boil. Reduce the heat and simmer for 1 hour, pushing the peels down under the water. As they cook, they will soften and sink. 2. Drain and rinse the peels with cold water. Cut the peels into small dice.  Place the sugar in the saucepan and add 1 cup (250 mL) water. Heat, stirring to dissolve the sugar. Once the sugar is dissolved, bring to a boil and boil for 1 minute. Add the diced peel and simmer for 45 minutes, stirring occasionally. After this time they will be very soft and translucent. 3. Using a slotted spoon, remove and place them, in a single layer, on a large baking sheet lined with wax paper. Leave at room temperature.  After about 2 hours transfer them onto another wax-paper-lined baking sheet. Leave for another 2 hours then repeat the process.  Leave the peels at room temperature for about 2 days or until dry. Once dry, place in a screw-top jar. Keeps for up to 2 months refrigerated. Makes about 2½ cups (625 mL)