From the kitchen of Stephanie Knewasser. Stollen
is a traditional German bread containing candied
fruit and cardamom, and sometimes almonds &
marzipan. This recipe, which is made in a bread
machine, is very light and soft. If you are looking
for a thick dense fruit cake recipe, this isn't it.
is a traditional German bread containing candied
fruit and cardamom, and sometimes almonds &
marzipan. This recipe, which is made in a bread
machine, is very light and soft. If you are looking
for a thick dense fruit cake recipe, this isn't it.
Microwave:
3/4 c milk
6 Tbsp butter
Microwave until butter is melted (about 1 1/2
minutes).
Pour into a bread machine pan.
Add to bread machine:
1/4 c sugar
1/4 tsp salt
1/2 tsp cardamom
1 egg
1 egg yolk
2 3/4 c flour
2 1/4 tsp yeast (1 pckg)
Select DOUGH setting.
When dough is done,
turn onto a floured surface.
Knead into it:
1/4 c raisins*
1/2 c candied fruit (fruit cake mix)*
Divide dough into two balls.
Shape on a cookie sheet lined with a Silpat
or on a greased cookie sheet.
Raise until doubled.
How I raise dough:
Set oven to 170.
Place a small oven proof dish of water in bottom of
oven.
Set bread in oven with door closed.
Will be doubled in 25 minutes.
Bake @ 350, with dish of water still in oven,
for 25-30 minutes.
When cool, cover with confectioner sugar.
* This amount of fruit is what was used in the
photos. There will be just a few pieces of fruit per
slice. If you want each slice full of fruit, add more.
3/4 c milk
6 Tbsp butter
Microwave until butter is melted (about 1 1/2
minutes).
Pour into a bread machine pan.
Add to bread machine:
1/4 c sugar
1/4 tsp salt
1/2 tsp cardamom
1 egg
1 egg yolk
2 3/4 c flour
2 1/4 tsp yeast (1 pckg)
Select DOUGH setting.
When dough is done,
turn onto a floured surface.
Knead into it:
1/4 c raisins*
1/2 c candied fruit (fruit cake mix)*
Divide dough into two balls.
Shape on a cookie sheet lined with a Silpat
or on a greased cookie sheet.
Raise until doubled.
How I raise dough:
Set oven to 170.
Place a small oven proof dish of water in bottom of
oven.
Set bread in oven with door closed.
Will be doubled in 25 minutes.
Bake @ 350, with dish of water still in oven,
for 25-30 minutes.
When cool, cover with confectioner sugar.
* This amount of fruit is what was used in the
photos. There will be just a few pieces of fruit per
slice. If you want each slice full of fruit, add more.
| "Life is better when you are laughing." |
Dough fresh out of the bread machine.
Put on a floured surface & knead in
fruit. It looks like a lot of fruit here, but
once baked, it's just a few pieces per
slice.
Put on a floured surface & knead in
fruit. It looks like a lot of fruit here, but
once baked, it's just a few pieces per
slice.
Once fruit is evenly distributed through
dough, divide into two balls & shape on
a Silpat or greased cookie sheet.
dough, divide into two balls & shape on
a Silpat or greased cookie sheet.
Doubled and ready to go in the oven.
See how the wet heavy texture of the
previous photo is now airy and smooth?
See how the wet heavy texture of the
previous photo is now airy and smooth?
Baked & covered with confectioner
sugar. There are only 3 pieces of fruit
in the slice shown. This is typical with
these measurements. If you like lots of
fruit, add more.
sugar. There are only 3 pieces of fruit
in the slice shown. This is typical with
these measurements. If you like lots of
fruit, add more.
What's a Silpat?
A reusable
non-stick baking
mat. For more
info go to
Silpat.com
A reusable
non-stick baking
mat. For more
info go to
Silpat.com
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