German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Poppy Seed Roll

Poppy Seed Roll   (Polish Makowiec)

This traditional Polish holiday bread has a beautiful filling of poppy seeds, citrus peel and almonds. The poppy seeds must be ground first so you’ll need a spice grinder or an old fashioned meat grinder. And be sure to toast the almonds first. - Jenny Jones
Prep Time: 40 minutes   Cook Time: 35 minutes  

Total Time: 2 hours, 45 minutes

Ingredients:
Dough:
1 1/2 cups bread (or all purpose) flour
1 packet (2 tsp/7 gms/1/4 oz) yeast - instant or active dry yeast
1/4 cup sugar
1/2 teaspoon salt
2/3 cup milk (I use 1% or 2% low fat milk) heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons vegetable oil
1 egg
about 3/4 cup extra flour
Filling:
1 cup poppy seeds
1/3 cup boiling water
1/4 cup ground toasted almonds (20 count)
1/2 cup sugar
1/2 teaspoon vanilla
zest of 1/2 a lemon & 1/2 an orange

Directions:
Grind poppy seeds (see note below).
Place in a small bowl, stir in boiling water & let stand uncovered.
Grind almonds and set aside.
Place flour, yeast, sugar, & salt in large mixing bowl.
Stir in milk followed by oil & egg.
Beat on high for 2 minutes. Stir in extra flour until dough forms a mass.
Place dough on floured board and knead 100 turns (about 2 minutes). Cover & let rest 10 minutes.
Meantime, add ground almonds, sugar, vanilla & zests to poppy seeds.
Roll dough into a 10 x 12 shape. Spread filling almost to edges, roll starting at 10-inch end and place on parchment-lined baking sheet, seam side down. Pinch and tuck ends under.
Cover with a towel and rise in a warm spot for 1 1/2 hours or until double in size.
Preheat oven to 350° F and bake for 35 minutes.
Cool for 10 minutes & drizzle with glaze (1 cup powdered sugar + about 2 Tbsp. milk, added slowly)
(Another option): Before baking, you can brush with eggwash and sprinkle with poppy seeds.  

Note: If using a spice grinder (mine is a Cuisinart Spice & Nut Grinder) grind seeds slowly, 2 Tbsp. at a time, until they feel moist – about 10 seconds per each portion. Scoop out any that stick to the bottom of the grinder as you go. Once they are all ground, I use the same grinder to grind the almonds.