I baked Dresdner Stollen this year. The recipe comes from an German cookbook that was published in the 50’s. I think it was the school cookbook of choice, This bread is the most delicious when made a week or two ahead. It necessitates a metric scale as the measurements are metric. A Kitchenaid mixer is very helpful. This year I candied my own fruit using homegrown Valencia oranges and Ponderosa lemons. This produced a clean crystallized citrus peel that is delicious and tart, tangly, and sweet. You cam speed up the rum raisin process by placing the bowl in a microwave for 3 minutes. The bread is not cloying and is a wonderful breakfast treat. I bake them in large batches and wrap them in parchment and give them for Christmas.
Und nun das Rezept:
2-3 packages yeast
1/2 liter whole milk
200 g Sugar
the scraped interior of a vanilla bean
dash of ground cloves
a dash of ground nutmeg
a drop or two of almond extract
400 g butter, melted and cooled
100 g slivered or sliced almonds
400 g raisins soaked in rum overnight
200 g currents (use extra raisins if currents not at hand)
150 g candied lemon peel, chopped
100 g candied orange peel, chopped
500 g almond paste
melted butter to brush exterior of baked cake
confectioners sugar to dust
Sift the flour into the mixing bowl. Warm the milk, not too hot, add a tbsp of sugar and the yeast. Let the yeast proof. make a dent in the flour and slowly add the milk mixture and the sugar. Add the cloves, nutmeg, vanilla bean, almond extract, and the melted butter. Mix well. This results in a soft, glossy bread dough. Knead well for at least 5 minutes. Add the raisins, currents, orange and Lemon peels. Knead well.
Cover dough and let it rise for about 30 minutes or until it has visibly doubled in size.
Punch down and let rise for another 45 minutes. Turn dough out onto a floured surface and at this point divide it into either 2 or 3 even portions. Roll the dough into rectangles, about 12 x 10. Divide the almond pastes into 2 or 3 portions and roll into long sausage shapes. Fold the dough in half lengthwise and place the almond paste along the edge, about 1/3 ways in. Fold the dough over to cover the paste. Place this loaf onto a parchment covered baking sheet and use your hands to form it into a long oval shape. Let the loaves rise for another 20 minutes. Bake at 325 degrees for about 45-60 minutes, depending on how large your loaves are. Once they have been removed from the oven, brush the hot loaves with the melted butter and generously coat with powdered sugar. These loaves can sit in a cool place for for a few days before wrapping them as gifts.
I leave you with some of my favorite images. The Korknisse have all found new homes and I am busy making more in preparation for next year. They have also evolved and gained bells on braided tassels and I also ended the hats in a three stitch i-cord, which can be shaped into a jaunty curve.
I wish all a happy and warm Holiday Season.