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.
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 silicone baking
mat 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 silicone baking
mat 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.
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.
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.
Once fruit is evenly
distributed through
dough, divide into two
balls & shape on a
Silpat or greased
cookie sheet.
distributed through
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?
go in the oven. 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.
only 3 pieces of fruit in the slice shown. This is typical
with these measurements. If you like lots of fruit, add
more.
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