German Apple Stollen Recipes

GERMAN STOLLEN

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
• Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
• Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

CHRISTMAS STOLLEN WITH ALMONDS & MARZIPAN

Steps:

• Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
• Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
• Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
• Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins-1 hr until it has risen by about a quarter.
• Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
• Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.

STOLLEN

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

GERMAN STOLLEN

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
• Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
• Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Line a baking sheet with parchment paper.
• Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.